CANADIAN BLUEBERRY CUSTARD PIE
First you bake the blueberries in the pie shell, then gently spoon custard on top and bake until done.
Provided by Olha7397
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- You will need sufficient pastry for a deep 1-crust 9 inch pie (1 L).
- Line a pie shell with the pastry. Preheat oven to 425°F.
- TO MAKE THE FILLING: Measure the blueberries into a medium bowl. Combine the sugar, flour, salt and lemon rind, toss with the berries and pour into the pie shell. Sprinkle on the lemon juice. Arrange the berries evenly.
- Line the edges of the pastry with strips of aluminum foil to keep them from browning too fast. Bake for 15 minutes, then reduce heat to 350°F and bake for another 15 minutes.
- While the pie is baking, prepare the custard by beating the yolks and sugar together, then mixing in the cream. Spoon the custard gently over the berries in the baked pie. Grate a light film of nutmeg over the top.
- Continue baking at 350°F for 20 to 35 minutes. The custard is ready when the tip of a knife inserted into it comes out clean. Cool and serve freshly made. Yields 6 servings.
- Great Canadian Recipes--Summer Berries.
Nutrition Facts : Calories 228.5, Fat 9.3, SaturatedFat 5.3, Cholesterol 89.3, Sodium 115.9, Carbohydrate 35.8, Fiber 1.3, Sugar 29.9, Protein 2.5
BERRY CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
CHEF JOHN'S BLUEBERRY CLAFOUTIS
This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
- Pour blueberries into prepared baking dish.
- Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
- Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g
BLUEBERRY CUSTARD PIE
This blueberry custard pie is one of my husband's favorite desserts. We pick our own fresh blueberries; they make the pie even better. One piece is never enough. -Sonja Jenner, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,
Nutrition Facts : Calories 356 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 177mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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
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
CANADIAN BLUEBERRY DESSERT
Make and share this Canadian Blueberry Dessert recipe from Food.com.
Provided by kymgerberich
Categories Dessert
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Toss blueberries with lemon juice in ungreased 1 1/2 quaart casserole.
- Mix 1/3 cup brown sugar and the cornstarch; stir into blueberries.
- Mix oats, flour, 1/3 cup brown sugar and a dash of salt; cut in butter with fork.
- Sprinkle over blueberries. Bake uncovered in 350 degree oven until topping is light brown and blueberries are bubbly, about 40 minutes.
- Serve warm with ice cream.
Nutrition Facts : Calories 377.6, Fat 13.4, SaturatedFat 7.9, Cholesterol 32.5, Sodium 100.5, Carbohydrate 63.6, Fiber 4.2, Sugar 40.1, Protein 4
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