Oregon Blueberry Pie Food

BLUEBERRY PIE

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, if desired.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

OREGON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Drain the berries and reserve the syrup from one can.
• Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
• Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
• Remove from heat.
• Gently stir in remaining sugar, blueberries, and lemon juice.
• Let stand while preparing pastry.
• Line a 9-inch pie pan with pastry and fill with the filling.
• Dot with butter or margarine.
• Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
• Bake for 30 minutes or until filling is bubbly and crust is brown.

BLUEBERRY PIE

Steps:

• In 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch.
• Cook over medium heat until mixture boils and thickens stirring constantly.
• Transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours.
• Meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water.
• Heat to boiling over high heat.
• Cook 2 minutes to thicken stirring constantly.
• Remove from heat and stir in lemon juice and remaining butter.
• Cool slightly and fold in remaining berries.
• Spread chilled custard into pie shell.
• Top with berry mixture and refrigerate for 3 hours until set.

SUGAR FREE BLUEBERRY PIE

Steps:

• Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
• Pre heat at 400 degrees.
• Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
• Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
• Cool at least 2 hours before serving.

BLACKBERRY AND BLUEBERRY PIE

Steps:

• Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
• Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

FRESH BLUEBERRY PIE

Steps:

• preheat oven to 425 degrees f. for at-least 20 minutes.
• Line crust with parchment, fill with dried beans or rice.
• Bake for 20 minutes.
• Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
• Remove from oven let cool on rack for 2 minutes.
• Brush entire crust with egg white.
• Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
• Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
• when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
• While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
• Simmer for a minute or so until the mixture becomes translucent.
• Remove from heat, gently stir in remaining blueberries.
• Spoon into prepared pie crust.
• Let sit at room temperature for at least 2 hours before serving with whipped cream.
• Store at room temperature for 2 days.

OREGON'S BEST MARIONBERRY PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.