Deep Dish Blueberry Pie Recipes

Steps:

• To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees F.
• To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
• Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.

Steps:

• Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
• Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
• Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
• Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
• Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
• While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
• Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
• Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Steps:

• Preheat oven to 425 degrees.
• Place rack in lower third of oven.
• Another rack below it with a cookie sheet covered with foil to catch any drippings.
• Place one crust in a deep pie dish.
• In a blender blend sugar lavender, vanilla, cinnamon, and cardamom till fine.
• Mix in flour.
• In a large bowl place blueberries toss with lemon juice.
• Toss is sugar/flour mixture.
• Pile blueberries in the pie dish, pack them inches.
• Top with any remaining sugar/flour mixture.
• Dot with butter.
• Top with second pie crust.
• Sealing it and adding vents as desired.
• Brush with water.
• Then sprinkle sugar and or cinnamon on top.
• Bake for 20 minutes lower heat to 325 and bake for 35-45 minutes.

Steps:

• Special Equipment:
• One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
• Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
• Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
• I made two separate cream cheese pie crusts for this pie.
• Once you make one crust, put it into the fridge in a plastic bag right after you make it.
• Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
• Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
• Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
• Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
• I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
• Sprinkle with some sanding sugar if you wish.
• Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
• After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
• When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
• Serve up with a dollop of whipped cream or vanilla ice cream.
• Bon Appetit.