Wild Blueberry Pie Food

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SIMPLE BLUEBERRY APPLE PIE



Simple Blueberry Apple Pie image

Provided by Sunny Anderson

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/4 cups flour, plus extra for dusting
Pinch of salt
1 stick butter, cut into small cubes and frozen
1/4 cup ice water
16 ounces fresh blueberries
2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pinch of salt
2 tablespoons butter, cut into small cubes
1 egg
2 tablespoons turbinado sugar
Special equipment: 9-inch pie pan

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
  • Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
  • Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
  • Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
  • Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

DEEP-DISH WILD BLUEBERRY PIE



Deep-Dish Wild Blueberry Pie image

Categories     Egg     Fruit     Bake     Blueberry     Summer     Tapioca     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/4 cups packed light brown sugar
5 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
1 tablespoon fresh lemon juice
Pastry dough for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
Special equipment:
a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Steps:

  • Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
  • Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
  • Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
  • Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
  • Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

MAINE WILD BLUEBERRY PIE



Maine Wild Blueberry Pie image

This pie is the perfect end to a summer meal! I adapted it slightly from a recipe in Coastal New England Summertime Cooking by Sherri Eldridge. I prefer it the second day, after the flavors have had time to meld together. Yum! Cook time includes time for blueberry mixture to sit. You can also dot the top with a small amount of margarine or butter before adding the second crust for a slightly richer texture and flavor.

Provided by Kree6528

Categories     Pie

Time 1h40m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 10

1 pastry for double-crust pie (either storebought or your own recipe)
4 cups wild blueberries (I used regular)
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon quick dry tapioca
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon milk or 1 tablespoon soymilk
1 tablespoon sugar

Steps:

  • Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
  • Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
  • Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
  • Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
  • Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.

Nutrition Facts : Calories 359.3, Fat 15.9, SaturatedFat 4, Cholesterol 0.3, Sodium 248.3, Carbohydrate 52.4, Fiber 2.7, Sugar 26.3, Protein 3.5

BLUE RIBBON WILD BLUEBERRY PIE



Blue Ribbon Wild Blueberry Pie image

This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!

Provided by Biscoti

Categories     Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 4

4 cups wild blueberries
2/3 cup granulated sugar
2 tablespoons flour
1 double crust pie crust

Steps:

  • Mix first three ingredients in a large bowl.
  • Make sure the berries are covered with the dry goods.
  • Pour berry mixture into first pie shell, then cover with other crust.
  • Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
  • Brush with egg yolks, then sprinkle with sugar.
  • Bake in 350* oven for 45 - 60 minutes. Yeay!
  • Your pie is done- let it cool, then dig in!

WILD BLUEBERRY PIE



Wild Blueberry Pie image

Categories     Fruit     Dessert     Bake     Fourth of July     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary
For the wild blueberry pie:
6 cups wild blueberries, picked over
1/4 cup cornstarch
1 cup sugar plus additional for sprinkling the pie
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into bits
2 tablespoons half-and-half or milk

Steps:

  • To make the pie:
  • Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
  • Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

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MAINE WILD BLUEBERRY PIE RECIPE - FOOD NEWS
Buy Maine Wild Blueberry Pie Online. Their homemade Maine blueberry pie was the absolute best. Read more. Shearwater #24 of 189 places to eat in York. Closed Opens at 07:30 . Seafood, American, Vegetarian options $$$$ The York River Landing / Steakhouse, Pub & bar, Seafood, Restaurant #74 of 189 places to eat in York.
From foodnewsnews.com


FOR A TRUE BLUE TASTE, PICK YOUR OWN WILD BLUEBERRIES AND ...
Food editor Jennifer Bain grew up picking wild Ontario blueberries at her cottage and eating them year-round in her mom's blueberry pies. By Jennifer Bain Food Fri., July 17, 2015 timer 3 …
From thestar.com


WILD BLUEBERRY PIE - SNOWCREST FOODS BRITISH COLUMBIA
Directions. Whisk together the flour, sugar, brown sugar, cinnamon and nutmeg. In a large saucepan, bring the blueberries, lemon zest and lemon juice to a gentle boil. Add the flour, sugar and spice mixture and cook for 1 minute until thickened. Remove from heat and stir in the butter.
From snowcrest.ca


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