Crustless Blueberry Pie Recipes

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.

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.

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.

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.

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.)

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.