Crustless Blueberry Pie Recipes

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NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING

Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.

Provided by Evan Edstrom

Categories     Pie

Time 45m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 14



No Crust Blueberry Pie With Crumble Topping image

Steps:

  • Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
  • In a medium bowl: mix flour, sugar, baking powder, and salt.
  • In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
  • Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
  • Gradually add blueberries to mixture and gently stir to coat berries.
  • Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
  • (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
  • (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
  • Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
  • Let cool, serve, and enjoy.

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vanilla Greek yogurt (regular yogurt can be substituted)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounces blueberries (fresh berries preferred or thaw frozen, can use raspberries, blackberries, or similar)
3/4 cup graham cracker, finely crushed (about 5 crackers)
1/8 cup granulated sugar
2 tablespoons butter
1/2 teaspoon cinnamon

BLUEBERRY-LEMON PIE WITH A BUTTER CRUST

Provided by Amy Thielen

Categories     dessert

Time 3h45m

Yield One 9-inch double-crust pie

Number Of Ingredients 11



Blueberry-Lemon Pie with a Butter Crust image

Steps:

  • For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
  • Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
  • Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
  • For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
  • Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
  • Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
  • Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
  • Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine sea salt
9 ounces (2 sticks plus 2 tablespoons) cold unsalted butter, cut into cubes
1 teaspoon apple cider vinegar
6 cups blueberries
3/4 cup sugar, plus more for dusting the pie
5 tablespoons cornstarch
Grated zest and juice of 1 lemon
2 tablespoons cold unsalted butter, cut into thin pats
Heavy cream, for brushing the pie
Ice cream, for serving

BLUEBERRY CRUMB PIE

Provided by Food Network Kitchen

Time 3h

Yield 8 servings

Number Of Ingredients 18



Blueberry Crumb Pie image

Steps:

  • Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
  • Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
  • Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
  • Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
  • Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.

3/4 cup whole-wheat flour
3/4 cup all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons white vinegar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
6 cups blueberries
3/4 cup granulated sugar
2 wide strips lemon zest
1 tablespoon fresh lemon juice
3 tablespoons whole-wheat flour
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup coarsely chopped almonds, walnuts or hazelnuts, toasted
1/2 cup packed light brown sugar
1/2 cup whole-wheat flour
4 tablespoons unsalted butter, melted
Pinch of salt

TOPLESS BLUEBERRY PIE

This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.

Provided by Elaine

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 7



Topless Blueberry Pie image

Steps:

  • In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
  • Add butter and let cool about 5 minutes. Stir in remaining blueberries.
  • Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Nutrition Facts : Calories 219 calories, Carbohydrate 39.8 g, Cholesterol 3.8 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 113.1 mg, Sugar 26.6 g

¾ cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 (9 inch) pie crust, baked

OPEN-FACED FRESH BLUEBERRY PIE

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.

Provided by Rose Levy Beranbaum

Categories     Dessert     Bake     Picnic     Blueberry     Summer     Family Reunion     Chill     Potluck     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10



Open-Faced Fresh Blueberry Pie image

Steps:

  • Make the crust:
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
  • Preheat the oven to 425°F at least 20 minutes before baking.
  • Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
  • Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
  • Make the filling:
  • Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
  • Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
  • When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
  • Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
  • Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
  • Store:
  • Room temperature, up to 2 days (without the whipped cream).

Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons water
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)

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

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 CRUMB PIE

After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9



Blueberry Crumb Pie image

Steps:

  • Preheat oven to 375*.
  • Place pie crust into pie pan and crimp edges as desired.
  • In a mixing bowl, combine all filling ingredients gently.
  • Pour evenly into pie plate.
  • Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
  • Sprinkle evenly over filling.
  • Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
  • Cover edges with foil if crust is browning too quickly.

1 unbaked 9 inch deep dish pie shell
4 cups fresh blueberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon orange juice or 1 tablespoon lemon juice
1/2 cup flour
1/2 cup brown sugar
2 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

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How to Make Strawberry Pie Sans Crust. To a large bowl, add some of the sugar, flour, and salt, then whisk to combine. To a microwave-safe bowl, add the butter and heat to melt. Add the eggs, as well as the vanilla and almond extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine.
From averiecooks.com


CRUSTLESS BLUEBERRY CUSTARD PIE - THERESCIPES.INFO
Crustless Blueberry Pie Recipe (So Easy!) - Averie Cooks best www.averiecooks.com. Ad the eggs, extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine; don't overmix. Add 2 cups blueberries and stir to combine; batter is very thick. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula ...
From therecipes.info


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


EASY KETO BLUEBERRY PIE (DOUBLE CRUST) - FITTOSERVE GROUP
Roll out the chilled dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough. Pre-heat oven to 350 degrees. Transfer one of the rolled crust into a 9-inch pie pan.
From fittoservegroup.com


CRUSTLESS BLUEBERRY CUSTARD PIE BEST RECIPES
Crustless Custard Pie! You only need a handful of ingredients for this creamy, dreamy pie. Just mix everything in your blender or food processor and pour into the pan. No crust and no fuss! Preheat oven to 325 degrees. Grease a 9 inch pie dish. In a blender or food processor, mix milk, eggs, butter, vanilla and sugar. Pulse to mix.
From findrecipes.info


CRUSTLESS BLUEBERRY PIE + WEEKLY MENU – PREVENTION RD
Instructions. Preheat oven to 350 degrees F. Use the stick of butter to grease the bottoms and sides of a pie dish; set prepared pie dish aside. In a large bowl, whisk to combine the flour, 3/4 cup sugar, cinnamon, and salt. Melt the butter in a small bowl by microwaving on high for 40-45 seconds.
From preventionrd.com


BEST KETO BLUEBERRY PIE - GLUTEN-FREE & SUGAR-FREE
Preheat the oven to 350 degrees. In a medium mixing bowl add the almond flour, swerve, melted better, vanilla, salt, cinnamon, xanthan gum, and egg, then mix everything together. Form the dough into a bal l and cover it in plastic wrap. Place it …
From icantbelieveitslowcarb.com


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 …
From biggerbolderbaking.com


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