Glazed Blueberry Pie Recipes

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BLUEBERRY GLAZED PIE

This is a wonderful summer-time pie. You can use strawberries, raspberries, or any other tpye of berry, in place of blueberries. This pie does take some effort, but the end result is well worth it!

Provided by Cooking to Perfecti

Categories     Pie

Time 37m

Yield 1 "9 inch pie", 6 serving(s)

Number Of Ingredients 7



Blueberry Glazed Pie image

Steps:

  • Preheat oven to 425 (F).
  • Place Bisquick and butter in 9 inch pie plate; pour in boiling water.
  • Mix dough with a fork until a soft ball forms and all dough is off the sides.
  • Pat the dough evenly over bottom and sides of pie plate.
  • Press into a neat edge and prick all over with fork.
  • Bake 10-12 minutes or until golden brown.
  • For Filling: Wash, drain, and hull berries.
  • Mix sugar and cornstarch in medium saucepan; add water.
  • Crush 2 cups of berries and add to sugar mixture; bring to a boil and cook until clear, about 3-5 minutes.
  • Set aside and let cool.
  • Arrange remaining 4 cups of berries in the center of the cooled pie crust.
  • Cover with cooled glaze.
  • Serve plain or with whipped cream.

1 cup Bisquick
1/4 cup butter, at room temperature
3 tablespoons boiling water
6 cups fresh blueberries
1/2 cup water
1 cup sugar
2 1/2 tablespoons cornstarch

BLUEBERRY GLACE' PIE

Another recipe from Nee's recipe box. I love finding these that we haven't made in years but that I still remember like she made them last week.

Provided by Sherrybeth

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Blueberry Glace' Pie image

Steps:

  • Simmer 1 cup blueberries with water for 4 minutes.
  • Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice.
  • Cook until thick and translucent.
  • Mix gently with remaining blueberries and pour into baked 9" pie shell.
  • Chill for one hour and top with whipped cream, if desired, before serving.

4 cups fresh blueberries
3/4 cup water
1 tablespoon butter
1 cup sugar
3 tablespoons cornstarch
1 dash salt
1 dash cinnamon
1 teaspoon lemon juice
9 inches pie shells, baked
whipped cream, for garnish

GLAZED FRESH BERRY PIE

This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.

Provided by JacquelynLee

Categories     Tarts

Time 50m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 8



Glazed Fresh Berry Pie image

Steps:

  • First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
  • To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
  • In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
  • Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
  • Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.

Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4

2 cups fresh strawberries
1 1/2 cups granulated sugar
5 tablespoons cornstarch
1 pinch salt
18 inches deep dish pie shells, baked
4 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups whipping cream, to serve (whipped and sweetened with icing sugar and vanilla)

GLAZED BLUEBERRY-BLACKBERRY TURNOVERS

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Provided by Nicole Rucker

Categories     Bon Appétit     Dessert     Breakfast     Blueberry     Blackberry     Pie     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 turnovers

Number Of Ingredients 12



Glazed Blueberry-Blackberry Turnovers image

Steps:

  • Preheat oven to 350°F. Toss blueberries, blackberries, sugar, ginger, lime juice, 1/4 tsp. salt, and 2 Tbsp. flour in a medium bowl to combine.
  • Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about 1/4 cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35-45 minutes. Let cool on baking sheet until slightly warm.
  • Whisk powdered sugar, vanilla, and remaining 1/4 tsp. salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
  • Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.

3/4 cup fresh (or frozen, thawed) blueberries
3/4 cup fresh (or frozen, thawed) halved blackberries
3 tablespoons sugar
2 teaspoons finely grated peeled ginger
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, divided
2 tablespoons all-purpose flour, plus more for surface
1 large egg, beaten to blend
1/4 cup heavy cream
1 disk All-Purpose Pie Dough
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)

Provided by KatrinaB

Number Of Ingredients 17



Wild Maine Blueberry Glaze Pie Recipe - (4.8/5) image

Steps:

  • CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.

CRUST:
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup very cold unsalted butter
small bowl of ice water plus 1 teaspoon white vinegar
FILLING:
1 quart fresh wild Maine blueberries
1/2 cup water
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla
4 ounces softened Neufchatel cheese
Garnish
Whipped sweet cream

HOMEMADE BLUEBERRY PIE FILLING

This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.

Provided by David Hodgdon

Categories     Desserts     Fillings     Fruit Fillings

Time 20m

Yield 8

Number Of Ingredients 7



Homemade Blueberry Pie Filling image

Steps:

  • Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g

3 pints fresh blueberries
¼ cup white sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
¼ cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries

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



Blueberry Pie image

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

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

NEW ENGLAND BLUEBERRY PIE

Make and share this New England Blueberry Pie recipe from Food.com.

Provided by DJM70

Categories     Dessert

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14



New England Blueberry Pie image

Steps:

  • In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
  • Cook over low heat until the mixture comes to a boil.
  • Reduce heat and simmer five minutes, stirring constantly.
  • Stir in the remaining blueberries.
  • Turn into the pie shell.
  • Chill thoroughly.
  • Serve with whipped cream.

4 cups fresh blueberries
1/2 cup granulated sugar
1/2 cup light brown sugar
2 1/2 tablespoons flour
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 pie shell, baked
1 cup whipping cream (whipped with vanilla and sugar)
1/2 teaspoon vanilla
sugar, to taste

GLAZED BLACKBERRY PIE

I use the first ripe berries of the season to make this fruity pie.-Monica Gross, Downey, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 7



Glazed Blackberry Pie image

Steps:

  • Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp., In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling., Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 2g protein.

5 cups fresh blackberries, divided
1 pastry shell (9 inches), baked
1 cup water, divided
3/4 cup sugar
3 tablespoons cornstarch
Red food coloring, optional
Whipped topping

FIVE-MINUTE BLUEBERRY PIE

If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6



Five-Minute Blueberry Pie image

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
4 cups fresh or frozen blueberries, thawed
1 graham cracker crust (9 inches)
Whipped cream, optional

CAPE COD BLUEBERRY PIE

We Northeasterners have been baking this pie since the 18th century. Settlers would've used little wild blueberries and topped it with cream. I do, too. -Nancy O'Connell, Biddeford, Maine

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8



Cape Cod Blueberry Pie image

Steps:

  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

Nutrition Facts : Calories 307 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 230mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 3g fiber), Protein 3g protein.

Dough for single-crust pie
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup water, divided
3/4 cup sugar
6 cups fresh blueberries, divided
1/2 teaspoon white vinegar
Sweetened whipped cream or vanilla ice cream

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

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TalkFood! Drain blueberries, reserving liquids. Measure liquid, add water to make 1/2 cup. In small saucepan, combine sugar and cornstarch. Stir in reserve liquid. Over medium heat, bring to boiling, stirring, boil 1 minute. Remove from heat, cool slightly. Stir in blueberries; cool completely. Makes 2 cups.
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