Blueberry Pie Recipe Easy

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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



Blueberry Pie image

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

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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



Easy Blueberry Pie image

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.

2 store-bought refrigerated 9-inch pie doughs
4 cups frozen blueberries
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten

EASY BLUEBERRY PIE

In 2001 I moved from Ontario to Newfoundland with my Newfie husband. As most people know, Newfoundland has an abundance of delicious blueberries. I needed a few recipes to use up all the berries we pick. I asked around and this was one of the recipes I received from a co-worker. This recipe is very good because the filling stays thick and luscious. Enjoy!

Provided by Pamma Lamma

Categories     Pie

Time 35m

Yield 1 pie

Number Of Ingredients 7



Easy Blueberry Pie image

Steps:

  • In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
  • Cook over low until thickened.
  • Add the remaining 3 cups of blueberries and margarine.
  • Stir until combined.
  • Pour into pie shell and cool until no longer hot.
  • Serve and enjoy!
  • *Preparation and cooking times are estimated.

Nutrition Facts : Calories 2207.3, Fat 73, SaturatedFat 17, Sodium 1371.4, Carbohydrate 388.1, Fiber 20.7, Sugar 257.9, Protein 15.5

1 cooked pie shell
4 cups blueberries, washed
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
1 tablespoon margarine

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



Blueberry Pie image

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.

5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar

4-INGREDIENT BLUEBERRY PIE

Standing at attention, the decorative stars on this patriotic pie look like they're pledging allegiance to the flag.

Provided by Food Network Kitchen

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 4



4-Ingredient Blueberry Pie image

Steps:

  • Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.
  • Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.
  • Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.
  • Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.
  • Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.

2 refrigerated rolled pie crusts (homemade or store-bought)
3/4 cup sugar
6 cups blueberries
3 tablespoons all-purpose flour

BLUEBERRY PIE

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield One 9-inch pie

Number Of Ingredients 6



Blueberry Pie image

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.

One 12-ounce box frozen pie crusts (2 crusts), thawed
4 1/2 cups blueberries
5 tablespoons all-purpose flour
1 cup sugar
1 lemon
Salt

BLUEBERRY PIE

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9



Blueberry Pie image

Steps:

  • On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
  • Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
  • Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

All-purpose flour, for dusting
Pate Brisee
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

CONTEST-WINNING FRESH BLUEBERRY PIE

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8



Contest-Winning Fresh Blueberry Pie image

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

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



Easy Blueberry Cream Pie image

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.

4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1 1/2 cups Cool Whip, refrigerated
1 graham cracker crust
2 cups fresh blueberries, divided

FRESH BLUEBERRY PIE I

Mom made this pie when blueberries were in season.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10



Fresh Blueberry Pie I image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Prepare pastry for two crust pies. Pick over and wash blueberries.
  • Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  • Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blueberries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon grated lemon zest
1 ½ tablespoons lemon juice
½ tablespoon butter

BLUEBERRY CRUMB PIE

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11



Blueberry Crumb Pie image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

BLUEBERRY PIE

During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. -Richard Case, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12



Blueberry Pie image

Steps:

  • Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 553 calories, Fat 25g fat (16g saturated fat), Cholesterol 87mg cholesterol, Sodium 332mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.

4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1-1/4 to 1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pastry for a double-crust pie (9 inches)
1 tablespoon butter, softened
1 large egg
1 tablespoon 2% milk
Coarse sugar, optional

FRESH BLUEBERRY PIE

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14



Fresh Blueberry Pie image

Steps:

  • Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
  • Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

BLUEBERRY PIE WITH FROZEN BERRIES

Great pie made from frozen blueberries.

Provided by Cindy Nelson

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12



Blueberry Pie with Frozen Berries image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g

5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

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



Five-Minute Blueberry Pie image

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.

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
4 cups fresh or frozen blueberries, thawed
1 graham cracker crust (9 inches)
Whipped cream, optional

SIMPLY DELICIOUS BLUEBERRY PIE

After trying many recipes, I have finally come up with the ultimate blueberry pie recipe. It is incredibly simple with few ingredients to let the blueberry flavor shine through without being too thick or too runny.

Provided by Grooved Pavement

Categories     Pie

Time 45m

Yield 1 nine inch pie, 8 serving(s)

Number Of Ingredients 6



Simply Delicious Blueberry Pie image

Steps:

  • Preheat oven to 400 degrees F.
  • Press one of the pie crusts into a 9" glass pie dish, making sure to press the bottom and sides gently against the glass dish.
  • Combine the sugar, flour, cinnamon and nutmeg in a large bowl. Add blueberries and toss to coat.
  • Add the blueberry mixture to the pie plate, sprinkling excess flour, sugar and spices evenly over the berries. Spread out berry mixture so it is fairly even in the dish.
  • Take the second pie crust and lay it over the pie, folding the meeting edges of dough over to make a seal. Crimp the edges with your fingers or by placing fork tines against it to ensure the crust is sealed.
  • Using a knife or fork, cut a few slits in the top pie dough so steam can escape from the pie.
  • Bake for approximately 40 minutes, or until pie is golden brown. After 20 minutes of baking, you may want to use a pie shield or aluminum foil to cover the pie edges if they start to brown too quickly.
  • Cool completely to room temperature before serving.

Nutrition Facts : Calories 331.8, Fat 15.2, SaturatedFat 3.8, Sodium 234.6, Carbohydrate 46.6, Fiber 3.6, Sugar 19.8, Protein 3.7

4 cups fresh blueberries or 4 cups frozen blueberries
1/2 cup sugar (or more, depending on sweetness of berries)
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1 pinch nutmeg
2 (9 inch) pie crusts (homemade or store bought)

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



Old-Fashioned Blueberry Pie image

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.

4 cups fresh blueberries or 4 cups frozen blueberries
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 (9 inch) double crust pie crusts
1 tablespoon butter
2 tablespoons cream or 2 tablespoons milk

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perfect-blueberry-pie-the-stay-at-home-chef image


EASIEST BLUEBERRY PIE RECIPE | LIVE EAT LEARN
Bake for 20 minutes at 400 degrees F, then reduce temperature to 350 degrees F and continue baking for 35 minutes, or until filling is bubbling at the edges. If you notice crust beginning to brown too much, cover the edges with …
From liveeatlearn.com
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EASY AND DELICIOUS BLUEBERRY PIE JUST LIKE GRANDMA …
Cream softened butter with zest and sugar. 2. Add one egg and beat until combined. 3. Sift the flour and mix it with baking powder and a pinch of salt. 4. Add flour mixture to the batter, pour yogurt and mix until combined and lump …
From diyncrafts.com
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THE ONLY BLUEBERRY PIE RECIPE YOU NEED - BIGGER BOLDER BAKING
Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed. In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine. Pour the blueberry mixture into the pie crust.
From biggerbolderbaking.com


EASY BLUEBERRY PIE WITH FROZEN BLUEBERRIES (81 CENTS/SERVING)
Preheat the oven to 375 degrees. Line a pie plate with one pastry crust. Place the pie plate on a rimmed baking sheet to catch any drips. In a mixing bowl, combine the blueberries, sugar, cornstarch, and lemon juice. Stir gently to combine. Spoon …
From goodcheapeats.com


THE BEST BLUEBERRY PIE: FAST, EASY, AND TOTALLY RELIABLE
Others prefer a pie so juicy it needs to be served with a spoon. My recipe offers the best of both worlds: a blueberry pie that's lusciously thick and easy to slice, but with all its natural juices intact. It also needs a crispy, flaky, golden crust on the top and bottom, without requiring any par-baking.
From seriouseats.com


BLUEBERRY PIE (EASY, TO DIE FOR PIE THAT ISN'T RUNNY!) - RECIPES
While the oven preheats, in a large mixing bowl, combine the filling ingredients: 1 cup of granulated white sugar, 6 tablespoons cornstarch, the zest and juice of 1 large lemon, ½ teaspoon ground cinnamon, and 1 pinch of salt. Stir to combine, then gently fold in 6 cups of fresh or frozen, thawed blueberries. Set aside.
From bakeitwithlove.com


4-INGREDIENT BLUEBERRY PIE RECIPE - FOODNETWORK.CA
Special equipment: A small star cookie cutter. Step 1. Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425°F. Put a baking sheet or pizza stone on the bottom rack. Step 2. Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon ...
From foodnetwork.ca


OLD-FASHIONED BLUEBERRY PIE RECIPE: MY NANA'S RECIPE
In saucepan, mix sugar, one cup berries, cornstarch (use heaping spoonful with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir until thick. Remove from heat. Add butter and remaining berries. Stir until mixed well and butter is melted.
From tasteofhome.com


RECIPE: A RECIPE THAT’S EASY AS PIE, BLUEBERRY SEASON IS HERE
1 cup heavy cream, chilled. Adjust oven rack to middle position and heat oven to 325 degrees. Make crust: Process cracker pieces in food processor until finely ground, about 30 seconds. Add sugar ...
From rep-am.com


SIMPLY THE BEST BLUEBERRY PIE (RECIPE) - SALLY'S BAKING ADDICTION
Filling can be covered and refrigerated for up to 24 hours if needed. Preheat oven to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).
From sallysbakingaddiction.com


FRESH AND SIMPLE HOMEMADE BLUEBERRY PIE - FAMILYSTYLE FOOD
Preheat oven to 425 degrees. Toss the blueberries in a large bowl with the cornstarch, sugar and lemon juice. On a lightly floured sufrace, roll out one disc of pie dough into a 12-inch circle. Roll the circle around your rolling pin, then transfer to a 9-inch pie pan or dish by unrolling it over the pan.
From familystylefood.com


EASY BLUEBERRY PIE - LIDIA'S COOKBOOK
Preheat the oven to 400F degrees. In a large bowl, mix the blueberries, sugar, cornstarch, lemon juice and cinnamon and stir so the blueberries are evenly coated. On a floured surface using a floured rolling pin, roll out one disk of pie dough into a circle about 12-inches in diameter. Transfer the dough to 9-inch pie plate.
From lidiacookbook.com


CLASSIC BLUEBERRY PIE {SUMMER DESSERT} - THE BUSY BAKER
If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature) Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls …
From thebusybaker.ca


10 BEST BLUEBERRY PIE RECIPES | YUMMLY
White Peach, Nectarine, and Blueberry Pie Open Source Food salt, blueberries, pie crust, nectarines, white peaches, cinnamon and 2 more Crustless Blueberry Pie lindaWagner51139
From yummly.com


BLUEBERRY PIE RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
Lightly spray a 9 inch deep dish pie pan with cooking spray. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½ inch overhang. Pour blueberry filling evenly into bottom crust. Dot all over the top with cubed butter. Roll out remaining crust on same lightly floured surface into roughly an 11 inch round.
From melissassouthernstylekitchen.com


BLUEBERRY PIE RECIPES | TASTE OF HOME
All-American Pie. With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn't call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. — James …
From tasteofhome.com


BLUEBERRY PIE RECIPES | ALLRECIPES
11 Quick Breakfast Sandwiches Ready in 15 Minutes or Less Quick breakfast sandwiches tick all of the boxes when it comes to on-the-go breakfasts, as they're easy to make and highly portable.
From allrecipes.com


DEEP-DISH BLUEBERRY AND PEACH PIE - DELICIOUS. MAGAZINE
Ingredients. 350g plain flour, plus extra to dust; 1 tsp fine sea salt; 225g cold unsalted butter, cut into cubes; 50g icing sugar; 1 medium free-range egg yolk, plus 1 …
From deliciousmagazine.co.uk


EASY BLUEBERRY PIE RECIPE - RETRO RECIPE BOX
Make the top pie crust. • Roll dough out in the same manner as the bottom crust. • Use various sized star cookie cutters to cut out as many stars from the dough sheet as possible.
From retrorecipebox.com


PERFECT BLUEBERRY PIE - TASTES BETTER FROM SCRATCH
Instructions. *This recipe nicely fills a small 9'' pie pan. If using a deeper 9'' pie pan, use 6 cups fresh blueberries and ½ cup tapioca flour. Preheat oven to 400* F. In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice.
From tastesbetterfromscratch.com


EASY BLUEBERRY PIE WITH FROZEN BLUEBERRIES - BAKING WITH BUTTER
Step by step frozen blueberry pie filling. In a large saucepan combine the frozen blueberries, cornstarch, lemon zest, lemon juice, sugar, and salt. On low heat, stir until the frozen blueberries begin to release some of their liquid. Turn the heat up to medium heat and keep stirring regularly until the mixture heats up thoroughly.
From bakingwithbutter.com


FINNISH BLUEBERRY PIE - TRADITIONAL MUSTIKKAPIIRAKKA RECIPE
Jun 1, 2022 - This Finnish Blueberry Pie is a popular traditional Finnish cake you will love. Let's try this mustikkapiirakka recipe. Jun 1, 2022 - This Finnish Blueberry Pie is a popular traditional Finnish cake you will love. Let's try this mustikkapiirakka recipe . Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


BEST FRESH BLUEBERRY PIE RECIPES | FOOD NETWORK CANADA
Step 1. Preheat the oven to 400ºF. Line a sheet pan with parchment paper. Step 2. Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes.
From foodnetwork.ca


EASY HOMEMADE BLUEBERRY PIE - THE COUNTRY COOK
Sprinkle the sugar on top of the crust. Bake for 20 minutes at 400*F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35-45 minutes until the crust is golden brown and the filling is bubbly. Let sit out at room temperature for 3-4 hours until the filling has set.
From thecountrycook.net


EASY BLUEBERRY PIE [STEP BY STEP RECIPE VIDEO] - THE RECIPE REBEL
Place, uncovered, in the freezer and freeze for 2-3 hours until solid. Wrap tightly in a plastic bag or with plastic wrap and foil, and freeze up to 3 months. To serve, place frozen unbaked pie directly into the oven. Bake at 350 degrees F until heated through, crust is golden, and filling is thickened and bubbly.
From thereciperebel.com


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