Saucy Summer Blueberry Pie Food

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

THE BEST EVER BLUEBERRY PIE

Steps:

• Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
• Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
• Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.
• Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
• Cool pie 30 minutes; serve warm. Store refrigerated.
• TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.

FRESH & FLAKY BLUEBERRY PIE

Steps:

• Line bottom of 9" pie plate with crust.
• Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
• Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
• Place top crust, seal and vent; cover edges with narrow piece of foil.
• Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
• Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.

BLUE MOUNTAIN BLUEBERRY PIE

Steps:

• Have an 8-inch double crust pie shell ready.
• Sort, rinse and drain blueberries.
• Sprinkle lemon juice over berries.
• Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
• Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes.
• Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing.
• NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.

BLUEBERRY KUCHEN

Steps:

• Preheat oven to 400°F.
• In a bowl, combine flour, 2 tablespoons sugar, salt, then cut in the butter until crumbly.
• Sprinkle with vinegar, stir until the dough forms.
• With floured fingers, press the mix into the bottom of a 9 inch cake pan.
• Spread 3 cups of blueberries over the pressed mix.
• In a small bowl, combine 2/3 cup sugar 2 tbsp flour, and cinnamon. Sprinkle this over blueberries.
• Bake at 400°F on lowest rack for 50-60 minutes.
• When cooled, sprinkle with remaining 2 cups of blueberries. Enjoy!

SAUCY SUMMER BLUEBERRY PIE

Steps:

• Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes, add butter. Stir in sugar, cornstarch and salt. Cook slowly, stirring, until thick and clear.
• Remove from heat, add lemon juice.
• Pour mixture over remaining 2 cups blueberries in a medium bowl, stir gently to combine.
• Pour mixture into pie shell. Serve chilled, or at room temperature with a dollop of sweetened whipped cream.