BLUEBERRY SOUR CREAM PIE
Make and share this Blueberry Sour Cream Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar and flour together in bowl.
- Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
- Fold in blueberries.
- Pour into pie crust, and bake at 400F for 25 minutes.
- (May need to adjust temperature and time for frozen berries).
- Meanwhile, combine topping ingredients.
- Remove pie from oven after the 25 minutes, and sprinkle on topping.
- Return pie to oven and bake 10 minutes more.
- Chill before serving.
CASTLE STREET BLUEBERRY CREAM PIE
A "different" blueberry cream pie. I got this recipe from my Aunt Catherine. Our family grew blueberries for the market. This is one of our favorite blueberry recipes. Quick and Easy!
Provided by Seasoned Cook
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix sour cream, flour, sugar, vanilla and beaten egg.
- Fold in blueberries and pour into pie shell.
- Bake at 400 degrees for 25 minutes.
- Mix flour, butter and pecans. Sprinkle over pie and bake an additional 10 minutes. Chill and enjoy!
Nutrition Facts : Calories 453.5, Fat 27.1, SaturatedFat 11.8, Cholesterol 68.1, Sodium 289.4, Carbohydrate 49.8, Fiber 2.2, Sugar 31.1, Protein 4.9
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
EASY BLUEBERRY CREAM PIE
This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.
Provided by newspapergal
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
- Fold in Cool Whip.
- Spoon half of mixture into pie crust; top with 1 cup blueberries.
- Spread with remaining cream cheese mixture.
- Scatter with remaining blueberries.
- Cover with plastic wrap and refrigerate at least 5 hours.
NO-BAKE BLUEBERRY CREAM PIE
This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
- Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
- While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
- Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
- Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.
RED VELVET-BLUEBERRY ICE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
- Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
BLUEBERRY CRUMB PIE
Provided by Food Network Kitchen
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
- Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
- Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
BLUEBERRIES-AND-CREAM SLAB PIE
Nothing bakes up better than a wild blueberry. While fresh wild berries are only available during a short seasonal window, frozen berries are easy to find year-round. They don't even need to be thawed before using. This generous slab pie combines wild blueberries and a decadent cream cheese filling in one big, all-butter pastry crust. The result is a pie that showcases one of my favorite fruits in an easy-to-share package.
Provided by Samantha Seneviratne
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the pastry: In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until you have something that resembles coarse meal with a few larger pea-sized pieces of butter. Add 6 tablespoons ice water and stir with a fork. If you can squeeze the mixture together in your hands, you have added enough water; if not, add a little more. The dough will look shaggy. Knead the dough with your hands a couple times in the bowl to get it to start to come together. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to help gather the dough and form it into a flat rectangle. Refrigerate for at least 1 hour.
- For the fillings: In a large saucepan, combine the blueberries, 1/2 cup of the sugar, 3 tablespoons of the cornstarch and the salt. Cook over medium heat, stirring occasionally, until the blueberries have released some juice and the sauce is thick, 6 to 8 minutes. Let cool completely.
- In a medium bowl, beat together the cream cheese, lemon zest and the remaining 1 tablespoon cornstarch and 1/4 cup sugar until smooth. Beat in the egg yolk. Preheat the oven to 400 degrees F.
- For the egg wash: In a small bowl, whisk together the egg yolk with 1 tablespoon water.
- On a lightly floured piece of parchment, roll the dough out into a rectangle about 12 by 14 inches. Trim the ragged edges. (Pop the dough in the fridge to chill if it has gotten too soft.) Spread the cream cheese filling on the right half of the dough rectangle, leaving a 1 1/2-inch border around the edges. Top with the cooled blueberry filling. Brush the border with the egg wash. Use the parchment to lift the left half of the dough over the filling. Use a fork to seal the edges. Using the parchment, transfer the pie to a baking sheet. Brush the top with more egg wash and sprinkle with the sanding sugar if using. Use a small paring knife to cut a few small slits in the top to vent the pie. Bake until golden brown and set, 40 to 50 minutes. Transfer to a rack to cool before slicing.
BLUEBERRY PIE WITH CHANTILLY CREAM
Steps:
- For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie. Using a curly zester, zest the lemon into curly strips. On a plate, toss the zest in sugar and spread out evenly. Set aside and allow to crystallize.
- For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles. Then add the egg and salt, and continue to mix just until it's combined.
- Using your hands, form the dough into a small disc. Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
- Preheat the oven to 365 degrees F.
- Dust a rolling pin and surface with flour. Roll the dough out thinly to 1/4 to 1/8 of an inch. Continue to dust with flour as the dough becomes sticky. Cut out circles slightly larger than the size of your tart shells. If you can't find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
- Lay the sweet crust in the shells and trim any excess along the edges. Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans. Place the shells on a baking sheet. Bake until golden brown, 10 to 12 minutes. Remove and let cool.
- For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon. Reserve the remaining blueberries. Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan. Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
- Create an ice bath by placing a mixing bowl into a larger bowl filled with ice. Pour the compote into a strainer over the mixing bowl. Use a rubber spatula to help work the compote through the strainer. Let the compote cool until it's cold to the touch.
- Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
- For the chantilly cream: Add the heavy cream, confectioners' sugar, vanilla and the zest from 1 lemon to an electric mixer. Mix until peaks start to form.
- Add the blueberry filling to the cooled pie shells and top with the chantilly cream. Garnish with crystallized lemon on top. Serve and enjoy!
BLUEBERRY PIE WITH MEYER LEMON ICE CREAM
Steps:
- Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
- Preheat oven to 375 degrees F.
- Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
- Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
- Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
- Roll out second disc of dough and slice into 1 1/2-inch strips.
- Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
- Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
- Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over the ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
- Special equipment: an ice cream machine
BLUEBERRY PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
- Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
- Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.
CREAMY BLUEBERRY PIE
This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.
Provided by Susan Meyer
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.
BLUEBERRY CREAM CHEESE PIE
You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving.
- Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.
Nutrition Facts : Calories 412, Fat 23.6, SaturatedFat 11.8, Cholesterol 54, Sodium 194.7, Carbohydrate 48.2, Fiber 1.8, Sugar 29.7, Protein 3.9
YOGURT & BLUEBERRY CREAM PIE
Bring together flavored yogurt and blueberries for our Yogurt & Blueberry Cream Pie. This blueberry cream pie is finished off with a dollop of COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
- Pour into crust.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g
BLUEBERRY SOUR CREAM PIE
Categories Nut Dessert Bake Kid-Friendly Blueberry Summer Sour Cream Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- FOR CRUST:
- Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
- FOR FILLING:
- Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
- FOR TOPPING:
- Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.
BLUEBERRY SOUR CREAM PIE
Make and share this Blueberry Sour Cream Pie recipe from Food.com.
Provided by MsKittyKat
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- FOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms.
- With machine running, add water by tablespoonfuls until clumps form.
- Gather into ball.
- Flatten to disk.
- Wrap in plastic; chill until firm, at least 30 minutes.
- Preheat oven to 400°F Roll out dough on floured surface to approximately 13-inch round.
- Transfer to 9-inch glass pie plate.
- Trim edge, fold under and crimp.
- Freeze 10 minutes.
- Line crust with foil; fill with beans or pie weights.
- Bake until sides are set, about 12 minutes.
- FOR FILLING: Mix first 6 ingredients in medium bowl to blend.
- Mix in blueberries and spoon into crust.
- Bake until filling is just set, about 25 minutes.
- FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form.
- Mix in pecans and sugar and spoon topping over pie.
- Bake until topping browns lightly, about 12 minutes.
- Cool pie to room temperature.
Nutrition Facts : Calories 638.2, Fat 36.8, SaturatedFat 20.3, Cholesterol 113.1, Sodium 159.4, Carbohydrate 72.8, Fiber 3, Sugar 39.9, Protein 7.3
BLUEBERRY CREAM PIE
Steps:
- Press the chopped nuts into the bottom of the pie crust. Bake as directed on the package and let cool. Beat the cream cheese with the confectioners' sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.
BLUEBERRY SOUR CREAM PIE
Adopted recipe.I made this with a premade graham cracker crust.It's not super sweet.It will puff up slightly during baking but it shouldn't overflow your pie plate, at least mine didn't.You could very easily substitute any flavor of canned pie filling that you like.I didn't garnish with a TBSP on each slice, I just spread the rest of the pie filling over the top.
Provided by Zaney1
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together sour cream, flour, brown sugar, and egg. Stir until well blended.
- Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling.
- Bake at 400°F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.
Nutrition Facts : Calories 426.8, Fat 19.4, SaturatedFat 9.1, Cholesterol 51.7, Sodium 200.1, Carbohydrate 59.9, Fiber 2.4, Sugar 43.3, Protein 4.3
BLUEBERRY CREAM PIE
Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
Provided by Barbara
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
- In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
- Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g
BLUEBERRIES CREAM CHEESE PIE
This is one of my favorite recipes. This is a recipe I did so many times. It's delicious with fresh blueberries. I hope you'll like it. It comes from Jean Paré.
Provided by Boomette
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
- Spread the first quantity of blueberries on the cream cheese.
- In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
- Heat and stir until boiling and it's thick.
- Let cool down. Spread on the blueberries. Put back in the fridge.
EASY BLUEBERRY CREAM PIE
This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
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From foodandwine.com
BLUEBERRY & CRèME PIE┃MCDONALD’S
From mcdonalds.com
BLUEBERRY PIE AND ICE CREAM - ALL FOOD RECIPES BEST RECIPES, …
From allfood.recipes
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #pies-and-tarts #desserts #fruit #heirloom-historical #holiday-event #pies #dietary #low-sodium #independence-day #low-in-something #berries #blueberries
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