OLD-FASHIONED BLUEBERRY PIE
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pies
Number Of Ingredients 6
Steps:
- Line two 9-inch pie tins with dough and chill thoroughly. Roll out 2 circles of dough at least 10 inches in diameter, and chill on a cookie sheet.
- In a large bowl, combine berries, 2 cups sugar, flour, and lemon zest and juice.
- Fill chilled shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center with a cookie cutter or by hand.
- Brush edges of bottom shell lightly with glaze and top with pastry circle, centering the star. Trim overhanging pastry to within 3/4 inch and crimp edges together to seal. Chill pies for 30 minutes.
- Heat oven to 400 degrees. Brush pies with the remaining egg glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, or until juices are bubbling and crust is golden brown.
GRANDMA'S BLUEBERRY PIE
This is the best blueberry pie you will ever eat!
Provided by Natalie
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g
OLD FASHIONED STRAWBERRY PIE
This is a two crust strawberry pie that has a thick juice. Any fresh berries can be substituted.
Provided by Cindy B.
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
- Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
- Bake for 35 to 45 minutes, or until the crust is slightly browned.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 62.7 g, Cholesterol 7.6 mg, Fat 17.3 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 4 g, Sodium 300.7 mg, Sugar 35 g
OLD FASHIONED RHUBERRY PIE
Make and share this Old Fashioned Rhuberry Pie recipe from Food.com.
Provided by QueenJellyBean
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie.
- Heat oven to 400 degrees.
- In large bowl, combine all filling ingredients. Toss lightly.
- Spoon into crust-lined pan.
- Top with second crust. Seal edges and flute. Cut slits in top crust.
- Bake at 400°F for 40-45 minutes or until golden brown.
- Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
Nutrition Facts : Calories 387.3, Fat 17.7, SaturatedFat 5.7, Sodium 365, Carbohydrate 54.8, Fiber 2.1, Sugar 24.9, Protein 3.3
OLD-FASHIONED BLUEBERRY PIE
I got this recipe from EatingWell Magazine, and it is just and old-fashioned blueberry pie and so delicious!!
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
- In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
- Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
- Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.
OLD-FASHIONED BLUEBERRY-MAPLE PIE
Categories Fruit Dessert Bake Picnic Blueberry Summer Chill Potluck Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make crust:
- Blend first 4 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water by tablespoonfuls to form moist clumps. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Place baking sheet on bottom of oven and position rack in center; preheat to 375°F. Combine blueberries, syrup, flour, tapioca and juice in bowl; toss to blend. Let stand 15 minutes.Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Pour filling into crust. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge decoratively. Using small knife, cut several slits in top crust.
- Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at room temperature.
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- On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
- Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively.
- Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
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