BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
FRESH BLUEBERRY PIE
Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers
Provided by Steve_G
Categories Pie
Time 1h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 425 degrees f. for at-least 20 minutes.
- Line crust with parchment, fill with dried beans or rice.
- Bake for 20 minutes.
- Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
- Remove from oven let cool on rack for 2 minutes.
- Brush entire crust with egg white.
- Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
- Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
- when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
- While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
- Simmer for a minute or so until the mixture becomes translucent.
- Remove from heat, gently stir in remaining blueberries.
- Spoon into prepared pie crust.
- Let sit at room temperature for at least 2 hours before serving with whipped cream.
- Store at room temperature for 2 days.
Nutrition Facts : Calories 285.6, Fat 10.3, SaturatedFat 2.5, Sodium 192.8, Carbohydrate 47.2, Fiber 3.5, Sugar 26.6, Protein 3.2
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the 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 at all, 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 have 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 two edges together with a dinner fork. Brush the top crust with the eggs 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 a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 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 out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
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.
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
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.
FRESH BLUEBERRY PIE
As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. , Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.
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
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).
FRESH BLUEBERRY PIE I
Mom made this pie when blueberries were in season.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Prepare pastry for two crust pies. Pick over and wash blueberries.
- Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
- Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g
More about "fresh blueberry pie recipes"
FRESH BLUEBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (19)Category DessertServings 8Total Time 3 hrs 40 mins
- Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell. Set aside. Roll out second pie crust and use a cookie cutter to cut decorative shapes for the top of the pie. Bake 7 minutes; set aside.
- In 2-quart saucepan, combine sugar and cornstarch. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes. Add cinnamon, lemon juice and lemon peel. Stir. Add remaining blueberries. Stir. Pour into cooled, baked pie shell.
LOW CARB BLUEBERRY PIE RECIPE, FRESH BLUEBERRY PIE
From lose-weight-with-us.com
10 BEST BLUEBERRY PIE WITH FRESH BLUEBERRIES RECIPES | …
From yummly.com
PEACH-BLUEBERRY PIE | FOOD & WINE
From foodandwine.com
OLD-FASHIONED BLUEBERRY PIE RECIPE - FOOD & WINE
From foodandwine.com
FRESH BLUEBERRY PIE | KING ARTHUR BAKING
From kingarthurbaking.com
OPEN-FACED FRESH BLUEBERRY PIE RECIPE BY ROSE - COOKEATSHARE
From cookeatshare.com
DOROTHY’S FRESH BLUEBERRY PIE RECIPE | FRESH BLUEBERRY PIE ...
From shockinglydelicious.com
OPEN FACE BLUEBERRY PIE: FRESH AND EASIEST PIE EVER - 31 DAILY
From 31daily.com
EASY FRESH BLUEBERRY RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRESH BLUEBERRY PIE - WHOLLY WHOLESOME
From whollywholesome.com
FRESH BLUEBERRY PIE - BROWN EYED BAKER
From browneyedbaker.com
FRESH BLUEBERRY PIE - DAIRY FREE RECIPES
From fooddiez.com
BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BLUEBERRY PIE - BLUEBERRY.ORG
From blueberry.org
FRESHLY BAKED PIES AND BREADS - PRODUCE FOOD MARKET
From bucklandfarmmarket.com
FRESH BLUEBERRY PIE - PREVENTION
From prevention.com
EASIEST EVER BLUEBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
FRESH BLUEBERRY PIE - MY COUNTRY TABLE
From mycountrytable.com
CLASSIC BLUEBERRY PIE RECIPE (FRESH OR FROZEN FILLING ...
From gingerwithspice.com
BEST FRESH BLUEBERRY PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRESH BLUEBERRY CRUMB PIE RECIPE - RECIPELAND.COM
From recipeland.com
BLUEBERRY PIE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
HOMEMADE BLUEBERRY PIE | WITH FRESH BLUEBERRIES
From missallieskitchen.com
FRESH BLUEBERRY RECIPES - BETTYCROCKER.COM
From bettycrocker.com
INA GARTEN | FRESH BLUEBERRY PIE - RECIPE DIARIES
From recipe-diaries.com
OLD FASHIONED BLUEBERRY PIE RECIPE (FRESH, HOMEMADE ...
From rockyhedgefarm.com
AMAZING AND EASY- NO BAKE BLUEBERRY PIE (USING FRESH OR ...
From scatteredthoughtsofacraftymom.com
NO BAKE BLUEBERRY PIE - BLUEBERRY.ORG
From blueberry.org
PERFECT BLUEBERRY PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FRESH BLUEBERRY PIE FILLING - THE MERCHANT BAKER
From themerchantbaker.com
FRESH BLUEBERRY PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BLUEBERRY PIE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
CRUSTLESS BLUEBERRY PIE RECIPE - THE DIZZY COOK
From thedizzycook.com
12 FRESH BLUEBERRY PIE IDEAS | DESSERT RECIPES, DESSERTS ...
From pinterest.ca
HOMEMADE FRESH BLUEBERRY PIE RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
BLUEBERRY PIE RECIPES WITH FRESH BLUEBERRIES - ALL ...
From therecipes.info
FRESH BLUEBERRY PIE – FOOD SNOB
From lefoodsnob.org
FRESH BLUEBERRY PIE RECIPE | THE OLD FARMER'S ALMANAC
From almanac.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #pies-and-tarts #desserts #fruit #american #oven #dinner-party #holiday-event #vegetarian #pies #dietary #low-sodium #low-cholesterol #comfort-food #independence-day #low-in-something #berries #blueberries #taste-mood #equipment #4-hours-or-less
You'll also love