FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
- Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
DEEP DISH BLUEBERRY PIE
Provided by Food Network
Time 1h50m
Yield 1 9- inch pie
Number Of Ingredients 13
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.
DEEP DISH BLUEBERRY PIE!
With hints of lavender, vanilla, cardamon and or cinnamon. Try with all or any of the spices. Serve with ice cream if desired. This is tasty chilled or warm.
Provided by Rita1652
Categories Pie
Time 1h15m
Yield 1 deep dish pie, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361.6, Fat 14.7, SaturatedFat 4.5, Cholesterol 6.1, Sodium 204.6, Carbohydrate 56.6, Fiber 4.2, Sugar 31.7, Protein 3.5
BLUEBERRY PIE WITH FROZEN BERRIES
Great pie made from frozen blueberries.
Provided by Cindy Nelson
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g
WILD BLUEBERRY PIE
Categories Fruit Dessert Bake Fourth of July Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 15
Steps:
- To make the pie:
- Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
- Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
- To make the pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
DEEP DISH BLUEBERRY PIE
I got this recipe from Epicurious.com. I wanted to try making a blueberry pie using frozen blueberries. This one came out very good. It wasn't overly sweet which my DH loved. However, I found it a bit runny. Next time I make it, I will increase the amount of tapioca by one or two tablespoons to thicken it more. You can also use 6 cups of fresh wild blueberries in this. I can't find them here in the south west so I opted to use the frozen. I served this a al mode. I used Vanilla Soy Ice Cream which was really delicious. The pie crust I used with this is: http://www.recipezaar.com/97877 In my opinion, this is one of the best crusts for a berry pie. This recipe is for one crust only so you will have to double it. When I make this crust I prepare each crust separately and put the first one into the fridge to chill while I make the second. Then I assemble the pie.
Provided by Chef Joey Z.
Categories Pie
Time 1h50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289.1, Fat 2.2, SaturatedFat 1.1, Cholesterol 27.1, Sodium 73.6, Carbohydrate 70.2, Fiber 2.6, Sugar 63.8, Protein 1.3
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