CONTEST-WINNING FRESH BLUEBERRY PIE
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY-HASKAP BERRY PIE RECIPE - (4.6/5)
Provided by á-178807
Number Of Ingredients 8
Steps:
- Line greased 9 inch pie plate with pastry. Combine sugar and corn starch in small bowl and set aside. Pick over, rinse and drain berries and place in large bowl. Gently fold in sugar mixture til berries are covered. Pile into pie shell. Sprinkle lemon juice over top and dot filling with the butter or margarine. Put top crust on, seal and flute. Make steam vents in centre of top crust. Cover edges of pastry with foil til last 10 minutes of baking if desired to prevent excessive browning. Bake in preheated 425 degree oven for 35 to 45 minutes, or til juice begins to bubble out of slits in top crust. Cool. Delicious served alone or with vanilla ice cream.
WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)
Provided by KatrinaB
Number Of Ingredients 17
Steps:
- CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.
BLUEBERRY GLAZED PIE
This is a wonderful summer-time pie. You can use strawberries, raspberries, or any other tpye of berry, in place of blueberries. This pie does take some effort, but the end result is well worth it!
Provided by Cooking to Perfecti
Categories Pie
Time 37m
Yield 1 "9 inch pie", 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 (F).
- Place Bisquick and butter in 9 inch pie plate; pour in boiling water.
- Mix dough with a fork until a soft ball forms and all dough is off the sides.
- Pat the dough evenly over bottom and sides of pie plate.
- Press into a neat edge and prick all over with fork.
- Bake 10-12 minutes or until golden brown.
- For Filling: Wash, drain, and hull berries.
- Mix sugar and cornstarch in medium saucepan; add water.
- Crush 2 cups of berries and add to sugar mixture; bring to a boil and cook until clear, about 3-5 minutes.
- Set aside and let cool.
- Arrange remaining 4 cups of berries in the center of the cooled pie crust.
- Cover with cooled glaze.
- Serve plain or with whipped cream.
BLUEBERRY GLACE' PIE
Another recipe from Nee's recipe box. I love finding these that we haven't made in years but that I still remember like she made them last week.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer 1 cup blueberries with water for 4 minutes.
- Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice.
- Cook until thick and translucent.
- Mix gently with remaining blueberries and pour into baked 9" pie shell.
- Chill for one hour and top with whipped cream, if desired, before serving.
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
BLUEBERRY PIE
Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
- Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
- Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
- Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
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4.8/5 (61)Category PieCuisine AmericanTotal Time 7 hrs
- Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
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