FIVE-MINUTE BLUEBERRY PIE
If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
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
BEAR GRYLLS' VERY MANLY BLUEBERRY PIE RECIPE - (3/5)
Provided by longhornfans
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425. 2. Stir together 1 cup sugar, brown sugar, cinnamon and tapioca in a large bowl. Add berries and lemon juice. Toss gently until berries are coated. Set aside for 20 minutes. 3. Fit one pie crust into a 9-in. pie plate according to package directions. Spoon blueberry mixture into pastry shell and dot with butter. 4. Roll remaining pie crust into a circle 12 in. in diameter. Transfer to top of pie. Fold edges under, press to seal and flute. Sprinkle remaining sugar over top of pastry. Cut several slits in top for steam to escape. 5. Bake for 45 to 50 minutes or until golden and juices begin to bubble, shielding pie with aluminum foil to prevent excessive browning. 6. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
BLUEBERRY FLUMMERY RECIPE - (4/5)
Provided by 86Knives
Number Of Ingredients 4
Steps:
- Dissolve the Cornstarch in the Water, then combine all ingredients in large sauce pan. Cook over LOW flame (use grid if possible), stir often to prevent sticking. Cook until mixture thickens and come to a boil, set aside to cool
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