Castle Street Blueberry Cream Pie Recipes

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

Steps:

• Mix sour cream, flour, sugar, vanilla and beaten egg.
• Fold in blueberries and pour into pie shell.
• Bake at 400 degrees for 25 minutes.
• Mix flour, butter and pecans. Sprinkle over pie and bake an additional 10 minutes. Chill and enjoy!

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.

Steps:

• Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just brown. Cool.
• In a saucepan, combine sugar, flour, and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer.
• Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
• Remove from the heat, stir in butter and vanilla until melted.
• Cool 5 minutes, stirring occasionally.
• Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
• Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
• Press berries through a sieve. Set aside 1 cup juice.(add water if necessary) Discard pulp.
• In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice, bring to a boil. Boil 2 minutes, stirring constantly.
• Remove from heat, cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling.
• Chill 3 hours or until set. Store in refrigerator.

Steps:

• Press the chopped nuts into the bottom of the unbaked pie crust.
• Bake as directed on the package and let cool.
• Beat the cream cheese with the confectioners' sugar.
• Beat the heavy cream with the granulated sugar until it forms soft peaks.
• Fold the whipped cream into the cream cheese mixture.
• Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
• Refrigerate until well chilled.

Steps:

• Preheat oven to 350.
• Combine 1 cup sugar, 1/3 cup flour, and salt in medium bowl. Add eggs and sour cream, stirring until blended.
• Place blueberries in pie crust, and spoon sour cream mixture over berries.
• In a separate bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles coarse meal.
• Sprinkle this mixture over sour cream and berries in pie shell.
• Bake for 50-55 minutes or until lightly browned.

Steps:

• In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.