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.
CLASSIC BLUEBERRY PIE
This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 g, TransFat 0 g
BLUEBERRY LIME PIE
Make and share this Blueberry Lime Pie recipe from Food.com.
Provided by Mooseybear
Categories Pie
Time 1h20m
Yield 1 "9 inch pie"
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
- Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
- Dump into pie shell.
- Bake 15 minutes, lower heat to 375 and bake 20 minutes.
- Remove pie from oven.
- Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
- Add coconut and mix just to incorporate.
- Spread coconut mixture evenly over the top of the blueberries.
- Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
- Cool.
- Serve with vanilla ice cream.
CREAMY LIME PIE WITH FRESH BERRIES
I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. -Anneliese Barz, Fort Mill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.
Nutrition Facts : Calories 441 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 370mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
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.
COCONUT-LIME-CRUMBLE BLUEBERRY PIE
Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but go for the lattice variation if you would prefer a more traditional pie.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Topping: Preheat oven to 375°F with racks in center and bottom. Place a sheet of foil on bottom rack (to catch drips). Whisk together flour, coconut, baking powder, salt, and lime zest. Beat butter with brown sugar on medium speed until light and creamy, about 2 minutes. Stir in flour mixture. Using your hands, squeeze mixture into clumps.
- Filling: Toss 1 cup fresh berries with 1 teaspoon cornstarch. In a medium saucepan, combine remaining 4 cups berries, granulated sugar, lime juice, salt, allspice, and remaining 3 tablespoons cornstarch. Bring to a boil over medium-high heat, stirring frequently (pay close attention to bottom of pan-the mixture is quite thick and may stick, which can cause burning).
- Remove from heat; stir in raw-berry mixture. Spread on a baking sheet and let cool completely. (You should have about 3 cups.)
- Meanwhile, on a lightly floured surface, roll out dough into an 11-inch round. Fit into a 9-inch pie dish; trim overhang to 1 inch. Fold overhang under and crimp edges as desired. Refrigerate while filling is cooling, at least 30 minutes.
- Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.
More about "blueberry lime pie recipes"
BLUEBERRY KEY LIME TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (36)Total Time 3 hrs 50 minsServings 1
- Preheat the oven to 350°F., To make the crust: Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate., Bake for 10 to 12 minutes, until lightly browned.
- Place on a rack to cool., Reduce the oven heat to 325°F., To make the filling: Whisk together the egg yolks, condensed milk, and lime juice and zest until thoroughly combined., Pour the filling into the crust and bake for 18 to 20 minutes, until just set., Remove the tart from the oven, and place it on a rack to cool at room temperature for 1 to 2 hours before topping., To make the topping: Rinse the berries, and set aside all but 3/4 cup to dry., Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking until the sugar has dissolved., Add the 3/4 cup berries, and bring to a boil., Remove the topping from the heat, pour it over the reserved berries, and set aside to cool for 5 minutes.
- Pour the topping onto the tart, letting it spread to the edges., Chill the tart for several hours before serving.
- Serve with whipped cream, if desired., Storage information: Store tart, well wrapped in the fridge for several days.
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