LEMON BLUEBERRY PIE
"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Nutrition Facts : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON BLUEBERRY PIE
Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.
Provided by Gwen Balkcum
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g
BLUEBERRY-LEMON PIE WITH A BUTTER CRUST
Provided by Amy Thielen
Categories dessert
Time 3h45m
Yield One 9-inch double-crust pie
Number Of Ingredients 11
Steps:
- For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
- Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
- For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
- Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
- Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
- Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
- Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.
LEMON BLUEBERRY HAND PIES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h15m
Yield 12 mini hand pies
Number Of Ingredients 9
Steps:
- For the hand pies: Preheat the oven to 400 degrees F.
- Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
- Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
- Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
- Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
- For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
- When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.
LEMON-BLUEBERRY PIE
Try a twist on the iconic blueberry pie with our Lemon-Blueberry Pie. A pre-made crust and instant pudding make Lemon-Blueberry Pie oh so simple to make.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Spread 1 cup blueberries onto bottom of crust.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Spoon over blueberries in crust.
- Refrigerate 4 hours or until firm.
- Top with remaining blueberries before serving.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.75 g, Sugar 0 g, Protein 3 g
LAYERED LEMON PIE
Make and share this Layered Lemon Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, beat cream cheese and sugar until smooth.
- Beat in half of the pie filling.
- Fold in the whipped topping.
- Spoon into crust.
- Spread with remaining pie filling.
- Refrigerate for 15 minutes or until serving. Refrigerate leftovers if any.
LEMON BLUEBERRY BUTTERMILK PIE
Make and share this Lemon Blueberry Buttermilk Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
- In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
- Pour mixture into the prebaked pie shell.
- Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
- Remove to a wire rack to cool to room temperature before topping with the blueberries.
- In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
- Strain through a fine-meshed strainer into a bowl.
- Add in the blueberries and using a rubber spatula, stir gently to coat.
- Pile the blueberries on top of the cooled pie.
- Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
Nutrition Facts : Calories 424.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 110.5, Sodium 150.6, Carbohydrate 62.3, Fiber 1.6, Sugar 48.2, Protein 4.2
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