Blueberry Pie With Cornmeal Crust Recipes

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BLUEBERRY PIE WITH A CORNMEAL CRUST

This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch pie

Number Of Ingredients 13



Blueberry Pie With a Cornmeal Crust image

Steps:

  • Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
  • Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
  • Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
  • Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.

290 grams all-purpose flour (about 2 1/2 cups), more for rolling out dough
35 grams cornmeal (about 1/4 cup)
35 grams sugar (about 3 tablespoons)
2 grams salt (about 1/2 teaspoon)
12 tablespoons butter, unsalted, chilled, cut into small cubes
1/4 cup vegetable shortening, chilled, cut into small pieces
135 grams granulated sugar (about 3/4 cup)
30 grams cornstarch (about 1/4 cup)
1/8 teaspoon salt
1 lemon, zested and juiced
6 cups fresh blueberries (about 3 pints)
2 tablespoons milk
1 tablespoon Demerara or raw sugar

BLUEBERRY PIE WITH CORNMEAL CRUST AND LEMON CREAM

Provided by Claudia Fleming

Categories     Mixer     Dessert     Bake     Fourth of July     Picnic     High Fiber     Blueberry     Lemon     Cornmeal     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17



Blueberry Pie with Cornmeal Crust and Lemon Cream image

Steps:

  • For crust:
  • Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.
  • For filling:
  • Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.
  • Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.
  • Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet. Carefully and evenly invert dough atop filling. Peel off second parchment sheet. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking. Lightly brush top crust (not edges) with milk. Sprinkle with raw sugar.
  • Bake pie 15 minutes. Reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes. Cool pie completely on rack. Cut into wedges and serve with Lemon Cream.
  • *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

Crust:
2 1/2 cups all purpose flour
1/4 cup cornmeal (preferably stone-ground, medium grind)
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces
4 tablespoons (or more) ice water
Filling:
5 cups fresh blueberries (about 27 ounces)
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
Milk (for brushing)
1 1/2 tablespoons raw sugar*
Lemon Cream

BLUEBERRY PIE WITH CORNMEAL CRUST

Provided by Zac Young

Categories     dessert

Time 10h

Yield One 9 1/2-inch pie

Number Of Ingredients 15



Blueberry Pie with Cornmeal Crust image

Steps:

  • For the crust: Put the flour, yellow cornmeal, 2 tablespoons sugar and the salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse breadcrumbs. Combine 1/2 cup ice water and the apple cider vinegar in a liquid measuring cup. Add the ice water mixture to the flour mixture, 1 tablespoon at a time as needed, and pulse until the mixture just comes together. Turn the dough out onto a clean surface and press the dough together. Divide the dough in half and press into two discs. Refrigerate the dough until firm, at least 2 hours.
  • For the filling: Put 4 cups blueberries and 1/3 cup sugar in a medium saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the blueberries start to release some of their juices, 3 to 5 minutes. By this time, the mixture will have started to boil. Lower the heat to a strong simmer and cook, stirring occasionally, until the mixture reduces, 10 minutes. Stir in the tapioca starch and cook until the mixture thickens and resembles, blueberry jam, 5 minutes.
  • Transfer the mixture to a large bowl, then stir in the remaining 4 cups blueberries, the remaining 1/3 cup sugar, and the blueberry jam, lemon zest, lemon juice and salt. Cool completely, about 45 minutes.
  • To assemble and bake: Roll 1 chilled dough disc into a 13-inch round (about 1/8-inch-thick) on a lightly floured surface.
  • Roll the dough onto a rolling pin, then unroll it into a 9 1/2-inch glass deep-dish pie plate, letting it hang over the edge. Evenly spoon the chilled filling into the pie plate.
  • Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired.
  • Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
  • Position a rack on the lowest shelf of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
  • Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on top of the chilled pie, including the crimped edges. Sprinkle with the remaining 1 tablespoon sugar.
  • Put the pie on top of the baking sheet in the oven and bake for 20 minutes. Lower the temperature to 375 degrees F and rotate the baking sheet. Bake, rotating the pan halfway through for even color, until the crust is golden brown and the filling is bubbling, about 1 hour. If the edges begin to brown too quickly, cover them with foil or crust protectors. Remove the baking sheet from the oven and allow the pie to cool completely on the baking sheet.
  • Slice the cooled pie into 8 to 10 pieces before serving.

2 1/4 cups all-purpose flour, plus additional for dusting (see Cook's Note)
1/3 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons chilled shortening, cut into 1/2-inch pieces
2 tablespoons apple cider vinegar
1 large egg
8 cups blueberries (about 2 1/2 pounds)
2/3 cup sugar
1/2 cup tapioca starch
1/3 cup blueberry jam
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

BARLEY-CORNMEAL CRUST

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

Provided by Genevieve Ko

Categories     Bake     Pie     Summer     Cornmeal     Dessert     Vegetarian     Soy Free     Tree Nut Free

Yield Makes enough for one 9-inch pie with a lattice top

Number Of Ingredients 7



Barley-Cornmeal Crust image

Steps:

  • Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Sprinkle the grapefruit juice over the mixture and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
  • Turn the dough out and divide it into 2 portions, one slightly larger than the other.
  • Shape the dough into two 1-inch-thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.
  • Make-ahead: The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.

1 cup (142 g) unbleached all-purpose flour, plus more for rolling
¾ cup (103 g) barley flour
⅔ cup (74 g) fine stone-ground yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
10 tablespoons (140 g) cold unsalted butter, cut into ½-inch cubes
⅓ cup (75 g) cold fresh grapefruit juice

BLUEBERRY PIE WITH OATMEAL CRUST

I love this recipe. I never had blueberry pie before and neither had my DH. He took one bite and said it tasted as good as cheese cake! (Very high compliment from him!) I've had the recipe a long time and don't know where I got it from.

Provided by LisaA

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6



Blueberry Pie With Oatmeal Crust image

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, cream together the butter and brown sugar.
  • Stir in flour, salt and oats.
  • Mix until well combined.
  • Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust.
  • Spread blueberries evenly into crust.
  • Pat the remaining oat mixture onto top of blueberries.
  • Bake in preheated oven for 40 to 50 minutes.

1 cup butter
1 cup flour
1 cup brown sugar
1 1/2 cups quick-cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained

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

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST

Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.

Provided by PanNan

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14



Blueberries and Cream Pie With No Roll Pie Crust image

Steps:

  • Put first five ingredients in a 9 inch pie pan.
  • Mix with a fork until well blended and pat into the pan.
  • Push the pastry up the sides and form a nice edge with your thumb and finger.
  • Prick the crust with a fork to prevent bubbling of the pastry during baking.
  • Preheat oven to 400.
  • Rinse berries and pick out any undesirable ones.
  • After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
  • In a small bowl combine the sugar, flour, cinnamon and salt.
  • Stir in the milk and 1/2 cup whipping cream.
  • Whisk until smooth.
  • Pour over the berries and bake for 45 minutes.
  • After about 30 minutes, check the pie.
  • If the edges are getting very brown, cover with strips of aluminum foil.
  • Cool on a wire rack and refrigerate for 2 hours before serving.
  • To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
  • Chill the bowl before whipping the cream to improve the results.
  • Add vanilla and 2 tbsp sugar.
  • Serve a dollop of whipped cream on each serving of pie.

1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
3 tablespoons milk
4 cups blueberries
2/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 cup heavy whipping cream
2 tablespoons sugar, for whipped cream
1/2 teaspoon vanilla, for whipped cream

CAPE COD BLUEBERRY PIE

We Northeasterners have been baking this pie since the 18th century. Settlers would've used little wild blueberries and topped it with cream. I do, too. -Nancy O'Connell, Biddeford, Maine

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8



Cape Cod Blueberry Pie image

Steps:

  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

Nutrition Facts : Calories 307 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 230mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 3g fiber), Protein 3g protein.

Dough for single-crust pie
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup water, divided
3/4 cup sugar
6 cups fresh blueberries, divided
1/2 teaspoon white vinegar
Sweetened whipped cream or vanilla ice cream

GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST

Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 22



Gluten-Free Blueberry Pie with Cornmeal Crust image

Steps:

  • In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
  • In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
  • Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
  • Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
  • Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
  • Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g

1 cup white rice flour
1/2 cup tapioca flour
1/4 cup potato starch flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon pumpkin pie spice
1/2 cup very cold butter, cut into 1/2-inch pieces
1/4 cup very cold shortening, cut into 1/2-inch pieces
1/4 cup ice water
5 cups fresh blueberries (about 1 1/2 lb)
1/2 cup sugar
1/3 cup cornstarch
1 jar (12 oz) gluten-free blueberry preserves
1/4 cup butter, cut into small pieces
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 egg, separated
1 tablespoon milk
1 tablespoon sugar

BLACKBERRY-BLUEBERRY TART W/CORNMEAL CRUST

This is a very lovely summer pie, sweet, but not cloying, with a buttery cornmeal crust. I used frozen blueberries and blackberries, but feel free to use all blueberries or any other berry you'd like (though you may need to adjust the sugar amounts accordingly per berry swap).

Provided by BachFromTheDead

Categories     Dessert

Time 35m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 14



Blackberry-Blueberry Tart W/Cornmeal Crust image

Steps:

  • Preheat the oven to 350 degrees Farenheit.
  • To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside.
  • Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm.
  • Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed.
  • Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden. Serve cold and refridgerate for up to a week.

Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 43.9, Sodium 237.7, Carbohydrate 43.1, Fiber 2.3, Sugar 20.2, Protein 3.8

1 3/4 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
2 small eggs
12 ounces blueberries
4 1/2 ounces blackberries
1/2 cup sugar
1 1/2 tablespoons white wine vinegar
2 tablespoons cornstarch

BLUEBERRY LATTICE PIE

Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.

Provided by Molly O'Neill

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 12



Blueberry Lattice Pie image

Steps:

  • To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
  • To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
  • Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
  • Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 475 milligrams, Sugar 28 grams, TransFat 2 grams

2 1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned

MARRY-ME BLUEBERRY PIE

I had a man propose to me after tasting this pie at a party. Yes, it's that good. The secret is my grandmother's super-flaky pie crust recipe. Best with fresh blueberries or dewberries.

Provided by JERKIE3

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9



Marry-Me Blueberry Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix 2 cups self-rising flour, oil, and water together in a bowl until pie crust dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Turn 1 piece of dough over pie dish and peel off top piece of waxed paper. Trim crust if needed. Set remaining dough aside.
  • Combine blueberries, sugar, 1/4 cup all-purpose flour, lemon juice, and salt together in a bowl until evenly mixed; pour into the pie crust. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on top crust.
  • Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 21.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 437.5 mg, Sugar 28.7 g

2 cups self-rising flour
⅔ cup vegetable oil
⅓ cup water
2 cups blueberries, or more to taste
1 cup white sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 pinch salt
2 tablespoons butter, cut into small cubes

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BLUEBERRY PIE WITH CORNMEAL CRUST - EAT BOUTIQUE - FOOD GIFT LOVE
Jul 8, 2014 - It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, …
From pinterest.ca


BLUEBERRY PIE WITH CORNMEAL CRUST - EAT BOUTIQUE - FOOD GIFT LOVE ...
Jul 4, 2014 - It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, …
From pinterest.ca


DESSERT RECIPES: WILD BLUEBERRY–MAPLE PIE WITH A CORNMEAL CRUST
3. Combine the blueberries and maple syrup in a medium-size bowl. Combine the sugar and cornstarch in a small bowl, then stir the mixture into the blueberries along with the lemon juice and cinnamon. 4. Turn the filling into the chilled pie shell, smoothing the fruit with a spoon. Preheat the oven to 400°F. 5.
From guideposts.org


BLUEBERRY PIE WITH CORNMEAL CRUST – FOOD NETWORK KITCHEN
5 Best Toasters of 2022, Tested by Food Network Kitchen If You Don’t Like Black Licorice, You Probably Just Haven’t Had the Good Stuff Best Cheese Graters, Tested by Food Network Kitchen
From foodnetwork.com


BLACK & BLUEBERRY PIE WITH LEMON-CORNMEAL CRUST - FINECOOKING
Make the dough: In a large bowl, stir the flour, cornmeal, sugar, lemon zest, and salt. Using a pastry blender or two knives, begin to cut the butter into the flour. While the butter is still in large pieces, add the shortening to the bowl and continue to cut the fat into the flour until most pieces are the size of large peas.
From finecooking.com


BLUEBERRY PEACH PIE W/ CORNMEAL STREUSEL AND CRUST | #FRIDAYPIEDAY
Set the pan in the freezer for 15 minutes. Preheat oven to 400° F. Line a baking sheet large enough to fit the pie pan on with foil. making the filling: In a large bowl, combine the blueberries, peaches, 1/2 cup of the sugar, the lime zest and juice, and the pinch of …
From allroadsleadtothe.kitchen


BLUEBERRY PIE WITH CORNMEAL CRUST | RECIPE | DESSERT RECIPES EASY, …
Apr 25, 2017 - Happy Pi(e) Day! Let's get it going with a blueberry pie with a cornmeal crust. Simple, sweet and oh so celebratory! Apr 25, 2017 - Happy Pi(e) Day! Let's get it going with a blueberry pie with a cornmeal crust. Simple, sweet and oh so celebratory! Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


CORNMEAL PIE CRUST - BAKING SENSE®
Instructions. Combine the all purpose flour and cornmeal with the salt and sugar. Whisk together to mix the ingredients evenly. Using your fingers, cut the lard or shortening into the flour mixture until it resembles coarse cornmeal. Using your …
From baking-sense.com


BLUEBERRY CORNMEAL TART - NOT DERBY PIE
1/2 cup cornmeal. 1 1/2 cups unbleached flour. 1 teaspoon kosher salt. Beat butter and sugar in an electric mixer or a stand mixer fitted with the paddle attachment until well combined. Add milk and vanilla, scrape down the sides of the bowl, and beat to combine. In a separate bowl, whisk together remaining ingredients.
From notderbypie.com


PIE LOVE YOU: BLUEBERRY PIE WITH A CORNMEAL CRUST #12
Combine blueberries, sugar, cornstarch, lemon juice, and zest in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes. Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 …
From pieloveyou.blogspot.com


BLUEBERRY PIE WITH CORNMEAL CRUST | PUNCHFORK
10 hrs · 15 ingredients · One 9 1/2-inch pie · Recipe from Food Network
From punchfork.com


BLUEBERRY PIE WITH CORNMEAL CRUST - MEALPLANNERPRO.COM
Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST; MEAL PLANNER; RECIPE BOX ABOUT . . ... Happy Pi(e) Day! Let's get it going with a blueberry pie with a cornmeal crust. Simple, sweet and oh so celebratory! Ingredients. Cornmeal Crust; 3 cups all purpose flour? cup cornmeal; 3 Tbsp sugar; 1½ tsp lemon zest; 1 tsp salt; 12 oz cold, …
From mealplannerpro.com


BLUEBERRY PIE WITH THE BEST CRUST EVER - THIS HONEST FOOD
Make the pie crust: Measure all crust ingredients and place in the freezer for 15 minutes. In the base of a food processor pulse together flour, salt, and sugar until well mixed. Add half of the butter, pulse until butter pieces are the size of nickels. Add remaining butter, and pulse until butter pieces are the size of nickels, dimes, and peas.
From thishonestfood.com


BLUEBERRY RHUBARB PIE WITH CORNMEAL CRUMBLE TOPPING
Preheat oven to 375 F. Toss the rhubarb, blueberries, sugar, starch, zest and juice of lemon, and vanilla into a large bowl and mix well. Pour out into prepared bottom crust. In a separate bowl make the cornmeal crumble topping: Stir the dry ingredients together. Use a fork to cut in the butter until crumbly.
From portlandiapielady.com


BLUEBERRY PIE WITH CORNMEAL CRUST | RECIPE | PIE CRUST DESIGNS, …
Mar 14, 2017 - Happy Pi(e) Day! Let's get it going with a blueberry pie with a cornmeal crust. Simple, sweet and oh so celebratory! Mar 14, 2017 - Happy Pi(e) Day! Let's get it going with a blueberry pie with a cornmeal crust. Simple, sweet and oh so celebratory! Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


BLUEBERRY PIE - KRISTINE'S KITCHEN
Assemble the Pie. Preheat the oven to 400° F, with a rack in the center of the oven. Gently stir the blueberry mixture again to make sure everything is well combined and then pour it into the pie crust. Cut the 1 tablespoon of butter into small pieces and scatter them over the blueberry filling.
From kristineskitchenblog.com


BLUEBERRY PIE WITH CORNMEAL CRUST- WIKIFOODHUB
Evenly spoon the chilled filling into the pie plate. Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired. Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
From wikifoodhub.com


THE ONLY BLUEBERRY PIE THAT I TRULY LOVE - THE FOOD CHARLATAN
Split your ball of dough in half and shape each into a disc. Wrap in plastic wrap and chill for at least 30 minutes (or up to 24 hours). Make the filling while the pie dough chills. In a large bowl, add 2 pounds (about 6 cups) fresh blueberries** (See …
From thefoodcharlatan.com


GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST - GLUTEN FREE RECIPES
Heat oven to 375F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick.
From fooddiez.com


BLUEBERRY PIE WITH CORNMEAL CRUST AND LEMON CREAM
Step 1. Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until ...
From bonappetit.com


BLUEBERRY CORNMEAL TART | RECIPE | CUISINE FIEND
1. To make the shortcrust pastry, stir together the flour, both sugars, baking powder and salt in a large bowl. Pour in the melted, cooled butter and knead with your hands or using a wooden spoon to a pastry ball. 2. Preheat the oven to 180C (no fan, bottom heat/intensive bake if available)/350F/gas 4. 3.
From cuisinefiend.com


GLUTEN FREE BLUEBERRY PIE WITH CORNMEAL CRUST FOOD
In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. …
From wikifoodhub.com


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