Jans Fresh Blueberry Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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.

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.

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one 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; 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 milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Steps:

• Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
• Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Steps:

• In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
• When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.

Steps:

• In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
• When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.

Steps:

• In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
• When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.