TOPLESS BLUEBERRY PIE
This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.
Provided by Elaine
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
- Add butter and let cool about 5 minutes. Stir in remaining blueberries.
- Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.
Nutrition Facts : Calories 219 calories, Carbohydrate 39.8 g, Cholesterol 3.8 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 113.1 mg, Sugar 26.6 g
EASY BLUEBERRY PIE
No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
- Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
- Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
- Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.
PERFECT BLUEBERRY PIE FILLING
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- This technique works for any delicate fruit such as raspberries or strawberries.
FROZEN BLUEBERRY PIE FILLING
This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.
Provided by sqq100
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
- Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 36.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.3 mg, Sugar 29.5 g
THE BEST BLUEBERRY PIE
From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman's and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.
Provided by Pismo
Categories Pie
Time 3h50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For The Pie Dough:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
- Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
- Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
- Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture.
- With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
- Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
- Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
- Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
- For The Filling:
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
- Place 3 cups berries in medium saucepan and set over medium heat.
- Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
- Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
- Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
- Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
- Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
- Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
- Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
- Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
- Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
- Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
- Flute edges using thumb and forefinger or press with tines of fork to seal.
- Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
- Place pie on heated baking sheet and bake 30 minutes.
- Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
- Transfer pie to wire rack; cool to room temperature, at least 4 hours.
- Cut into wedges and serve.
Nutrition Facts : Calories 635.6, Fat 34.4, SaturatedFat 16.8, Cholesterol 76.7, Sodium 341.2, Carbohydrate 75.4, Fiber 4.3, Sugar 38.4, Protein 5.9
HOMEMADE BLUEBERRY PIE FILLING
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
Provided by David Hodgdon
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g
BLUEBERRY PIE-NO FILLING, JUST BLUEBERRIES
I love to bake, and I love pies. But what I hate about pies is when people use filling. Therefore I never do! This pie is nothing but blueberries (besides sugar, flour, blah, blah, blah lol) and is absolutely delicious!
Provided by fame869
Categories Pie
Time 1h15m
Yield 1 Pie, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Make pie crust. Try using my 3 Ingredient Easy Oil Pie Crust.
- In a large bowl, mix sugar, flour, and cinnamon. Stir in blueberries until coated. *If using Frozen up the sugar amount a little-I have found that frozen blueberries are a little more tart.
- Spoon into pastry-lined pie pan, including the extra flour/sugar/cinnamon mix that didn't stick to blueberries.
- Sprinkle with lemon juice. Cut up Butter and sprinkle over blueberry mixture.
- Cover with top pastry, seal, flute and cut slits on top.
- Sprinkle sugar on top of pasty for added look.
- Cover rim of pastry with foil or metal crust ring, to prevent excessive browning.
- Bake 30 minutes. Take off foil/crust ring and bake additional 15 minutes until all of pie is golden brown.
- VERY SIMPLE! ENJOY!
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING
Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.
Provided by Evan Edstrom
Categories Pie
Time 45m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
- In a medium bowl: mix flour, sugar, baking powder, and salt.
- In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
- Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
- Gradually add blueberries to mixture and gently stir to coat berries.
- Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
- (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
- (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
- Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
- Let cool, serve, and enjoy.
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.
FRESH & FLAKY BLUEBERRY PIE
When it comes to preparing fresh fruit, the simpler the better. This pie is an anticipated summer treat every year. Prep time does not include making pie crust.
Provided by sugarpea
Categories Pie
Time 1h5m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Line bottom of 9" pie plate with crust.
- Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
- Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
- Place top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
- Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
Nutrition Facts : Calories 501.6, Fat 23.1, SaturatedFat 6.4, Cholesterol 5.1, Sodium 369.3, Carbohydrate 70.9, Fiber 3.5, Sugar 35, Protein 5
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