BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
SPICED BLUEBERRY PIE
From Sunset Magazine, a little twist on the traditional summer favorite. Black pepper, nutmeg, and cloves play up the underlying spicy note of blueberries in this pie. Serve with whipped cream if you like
Provided by CaliforniaJan
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
- Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
- Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
- While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
- To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
- Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.
Nutrition Facts : Calories 516.9, Fat 23.4, SaturatedFat 10.2, Cholesterol 30.5, Sodium 843.1, Carbohydrate 75.1, Fiber 3.9, Sugar 38.7, Protein 5.1
MYSTERY INGREDIENT WILD BLUEBERRY PIE
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
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
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- Mix 2 1/2 cups flour, 1 tbsp. sugar, and 1 1/2 tsp. salt in a large bowl. Drop in 7 tbsp. butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
- Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
- Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 in. past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
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