CRUSTLESS BLUEBERRY PIE
Easy Blueberry Pie - a FAST, crustless, no-mixer dessert that's perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Provided by Averie Sunshine
Categories Pies & Cheesecake
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don't overmix.
- Add 2 cups blueberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Nutrition Facts : Calories 195 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY CRUMB PIE
Provided by Food Network Kitchen
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
- Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
- Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
BLUEBERRY CRUMBLE PIE
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Provided by Melissa Roberts
Categories Food Processor Berry Fruit Dessert Bake Fourth of July Thanksgiving Mother's Day Graduation Father's Day Backyard BBQ Blueberry Spice Summer Anniversary Family Reunion Cinnamon Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Pie
Yield 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
- Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
- Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
- Filling and topping:
- Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
- Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
- Assembly:
- Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
- Let pie cool on a wire rack.
- Do Ahead
- Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
BLUEBERRY CRUMBLE SLAB PIE
Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
- In large bowl, toss Filling ingredients. Dump into crust.
- In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
- Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
TOPLESS BLUEBERRY PIE
This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.
Provided by Elaine
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
- Add butter and let cool about 5 minutes. Stir in remaining blueberries.
- Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.
Nutrition Facts : Calories 219 calories, Carbohydrate 39.8 g, Cholesterol 3.8 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 113.1 mg, Sugar 26.6 g
BLUEBERRY CRUMB PIE
After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.
Provided by Karen..
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- Place pie crust into pie pan and crimp edges as desired.
- In a mixing bowl, combine all filling ingredients gently.
- Pour evenly into pie plate.
- Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
- Sprinkle evenly over filling.
- Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
- Cover edges with foil if crust is browning too quickly.
BLUEBERRY CRUMBLE PIE
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
- To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
- To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
- To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING
Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.
Provided by Evan Edstrom
Categories Pie
Time 45m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
- In a medium bowl: mix flour, sugar, baking powder, and salt.
- In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
- Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
- Gradually add blueberries to mixture and gently stir to coat berries.
- Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
- (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
- (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
- Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
- Let cool, serve, and enjoy.
CRUSTLESS BLUEBERRY PIE
Steps:
- Preheat oven to 350F. Use a butter wrapper to grease the inside of a 9-inch round pie dish. Set aside
- In a large bowl, add flour, sugars, cinnamon, nutmeg, and salt, and whisk to combine. In a medium bowl add the melted butter (melt in the microwave about 30 seconds). Wait for the butter to cool before mixing in the eggs to avoid cooking them. Add the eggs, vanilla extract, and whisk with a fork.
- Pour the wet mixture into the dry and stir to combine. Add frozen blueberries, stirring till blueberries are mixed through evenly. The dough might get a bit difficult to stir, but just keep stirring and it will loosen.
- Pour batter into the greased pie dish. Sprinkle 1 tablespoon sugar over the top. Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 37 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 71 mg, Sodium 20 mg, Fiber 1 g, Sugar 23 g, Calories 275 kcal, UnsaturatedFat 4 g
More about "no crust blueberry pie with crumble topping food"
BLUEBERRY CRUMB PIE - STUCK ON SWEET
From stuckonsweet.com
NO CRUST BLUEBERRY PIE RECIPE - RECIPELAND.COM
From recipeland.com
BLUEBERRY PIE WITH THE BEST CRUST EVER - THIS HONEST FOOD
From thishonestfood.com
BLUEBERRY CRUMBLE PIE RECIPE - PUREWOW
From purewow.com
SIMPLEMILLS - BLUEBERRY CRUMBLE PIE
From simplemills.com
APPLE-BLUEBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
BLUEBERRY CRUMBLE PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
BEST BLUEBERRY CRUMBLE PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
CRUMB TOP BLUEBERRY PIE - FOOD & WINE CHICKIE INSIDER
From foodandwinechickie.com
BLUEBERRY CRUMB BARS - LIFE MADE SWEETER
From lifemadesweeter.com
THE BEST BLUEBERRY CRUMBLE PIE - REAL LIFE DINNER
From reallifedinner.com
THE BEST HOMEMADE BLUEBERRY PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
BLUEBERRY PIE CRUMB TOPPING - THERESCIPES.INFO - THERECIPES
From therecipes.info
GLUTEN FREE PIE CRUMBLE TOPPING - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE BLUEBERRY PIE WITH CANNED FILLING - THE TASTY TIP
From thetastytip.com
BLUEBERRY CRUMBLE CREAM PIE - I WASH YOU DRY
From iwashyoudry.com
BLUEBERRY CRUMBLE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WILD BLUEBERRY AND PEACH PIE WITH CRUMBLE TOPPING – KILTED CHEF
From kiltedchef.ca
BLUEBERRY CRUMB PIE - MADE TO BE A MOMMA
From madetobeamomma.com
BLUEBERRY PIE WITH OAT CRUST (GLUTEN-FREE) - DEL'S COOKING TWIST
From delscookingtwist.com
NO CRUST BLUEBERRY PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BERRY PIE WITH CRUMBLE TOPPING - CRAZY FOR CRUST
From crazyforcrust.com
CREAMY LEMON BLUEBERRY PIE - CRAZY FOR CRUST
From crazyforcrust.com
BLUEBERRY CRUMBLE PIE - SIMPLY WHISKED
From simplywhisked.com
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING - PLAIN.RECIPES
From plain.recipes
BLUEBERRY PIE WITH CRUMBLE CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING RECIPE - FOOD.COM
From pinterest.com
BLUEBERRY PIE {NO BAKE} - I AM BAKER
From iambaker.net
BLUEBERRY PIE WITH STREUSEL TOPPING - WYSE GUIDE
From wyseguide.com
STRAWBERRY BLUEBERRY PIE RECIPE - CHISEL & FORK
From chiselandfork.com
EASY BLUEBERRY CRUMB PIE - 101 COOKING FOR TWO
From 101cookingfortwo.com
ALL RECIPES FOR YOU: NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING
From allrecipes103.blogspot.com
INDIVIDUAL BLUEBERRY CRUMB PIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING - EPICURIOUS
From epicurious.com
BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BLUEBERRY CRUMBLE PIE (HOMEMADE PIE CRUST) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
CRUMB TOPPING FOR BLUEBERRY PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BLUEBERRY PIE WITH CRUMBLE TOPPING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love