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.
MYSTERY INGREDIENT WILD BLUEBERRY PIE
I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.
Provided by Monique
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
- Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
- Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g
BLUEBERRY SURPRISE
This is a wonderful dessert and so pretty. Put cake on a stem cake dish and people will ooh and aah and eat till it is all gone.
Provided by Vicki Kiddy
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake mix as directed in a bundt cake pan.
- Cool and slice into 3 layers.
- Beat cream cheese and sugars together until sugar dissolves.
- Add 1 large Cool Whip and beat until smooth.
- Frost between layers, sides and center of cake.
- Just before serving, pour a chilled can of blueberry pie filling over cake.
- (You can use any flavor pie filling you want).
Nutrition Facts : Calories 299.9, Fat 11.7, SaturatedFat 4.9, Cholesterol 21.7, Sodium 342.9, Carbohydrate 46.2, Fiber 0.5, Sugar 30.5, Protein 3.4
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.
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
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.
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.
FRESH BLUEBERRY PIE
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.
BLUEBERRY BANANA SURPRISE
The ingredients in this may sound strange together but it's actually a light and refreshing dessert. My Mom always made it to take to church potluck dinners and it was always a hit. I needed a quick dessert that would feed a crowd and this one was perfect. My husband is a choc-aholic even likes this one! Origination unknown.
Provided by TLM56563
Categories Dessert
Time 30m
Yield 1 9x13 pan, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- For crust: mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan. Press into the bottom of the pan to make a crust. Chill in the refrigerator while making the topping. (Note: You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.).
- In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth.
- Pour cream cheese mixture over crust.
- Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.).
- Pour blueberry pie filling over bananas and spread evenly.
- Chill until ready to serve.
Nutrition Facts : Calories 342.5, Fat 14.8, SaturatedFat 6.5, Cholesterol 18.9, Sodium 180.7, Carbohydrate 51, Fiber 2.3, Sugar 40, Protein 2.8
FRESH BLUEBERRY PIE
As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. , Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
EASY BLUEBERRY HAND PIES
Provided by Kelly Senyei
Categories dessert
Time 35m
Yield 16 to 20 small hand pies
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
- Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
- Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
- Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
- Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
- Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
- Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)
SHELLY HOSPITALITY'S BLUEBERRY TURNOVER HAND PIES
Portion control and flavor without a whole pie! Enjoy.
Provided by Shelly Hiddleson
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
- Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
- Bake in preheated oven until browned, 18 to 20 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 33.5 g, Cholesterol 18.6 mg, Fat 12.5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 196.1 mg, Sugar 16.2 g
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
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
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
BANANA APPLE & BLUEBERRY SURPRISE CAKE
Make and share this Banana Apple & Blueberry Surprise Cake recipe from Food.com.
Provided by ellie3763
Categories Breakfast
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Arrange sliced apples on a baking sheet and drizzle honey over them. Bake at 400 degrees for 10-15 minutes until apples are moist and tender.
- Remove apples from the oven and lower the oven temperature to 350 degrees.
- In a large bowl, mash bananas and brown sugar until creamy, don't worry if there are a few lumps.
- Add the apple sauce and eggs and beat with a whisk until well combined.
- Add the flour, almond meal, baking powder, cinnamon, nutmeg, and ginger; use a spatula to fold together.
- Grease the cake pan with melted butter and arrange one layer of apple slices on the bottom of the pan.
- Pour half the banana batter into the pan, and arrange a second layer of apples around the outside edges.
- Spoon frozen blueberries into the center area of the cake and gently cover with the remaining batter.
- Bake the cake in 350 degree oven for about 1 hour; check it at 45mins.
- Serve with natural yoghurt and a drizzle of honey.
Nutrition Facts : Calories 204.7, Fat 5.1, SaturatedFat 1.2, Cholesterol 37.8, Sodium 115.7, Carbohydrate 38.7, Fiber 2.9, Sugar 24.3, Protein 3.8
LUSCIOUS BLUEBERRY PIE PERFECTION!
Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!
Provided by GirlNextDoor
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
- Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool.
- Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice.
- Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 60.5 g, Cholesterol 30.5 mg, Fat 16.8 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 43.8 g
THE BEST EVER BLUEBERRY PIE
Make and share this The Best Ever Blueberry Pie recipe from Food.com.
Provided by CHEF GRPA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
- Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
- Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.
- Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
- Cool pie 30 minutes; serve warm. Store refrigerated.
- TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.
Nutrition Facts : Calories 367.4, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 183.7, Carbohydrate 53.7, Fiber 3.6, Sugar 23.4, Protein 4.4
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