MYSTERY INGREDIENT WILD BLUEBERRY PIE
I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.
Provided by Monique
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
- Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
- Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g
DEEP-DISH WILD BLUEBERRY PIE
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).
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!
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.
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