PERFECT BLUEBERRY PIE FILLING
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- This technique works for any delicate fruit such as raspberries or strawberries.
POLLY'S PERFECT BLUEBERRY PIE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 1 (9-inch) pie
Number Of Ingredients 12
Steps:
- Crust:
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
BLUEBERRY PIE FILLING
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
Provided by Cathy Barrow
Categories dessert
Time 1h
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
- Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
- Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 20 grams
FROZEN BLUEBERRY PIE FILLING
This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.
Provided by sqq100
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
- Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 36.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.3 mg, Sugar 29.5 g
PERFECT BLUEBERRY PIE
a super easy piecrust recipe that has turned into my "go to". You make the crust right in the pie pan, pressing the dough up the sides, allowing the excess to fall on the counter to be used as the topping! Could not be easier, and extremely easily veganized since it's an oil-based crust.
Provided by Lizzymommy
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt.
- In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture.
- With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl.
- Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:.
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 512.1, Fat 21.6, SaturatedFat 4.4, Cholesterol 7.8, Sodium 416.4, Carbohydrate 76.6, Fiber 3.5, Sugar 36.3, Protein 5.3
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
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
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.
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
LUSCIOUS BLUEBERRY PIE PERFECTION!
Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!
Provided by GirlNextDoor
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
- Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool.
- Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice.
- Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 60.5 g, Cholesterol 30.5 mg, Fat 16.8 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 43.8 g
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4.9/5 (8)Total Time 2 hrsCategory DessertCalories 474 per serving
- Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
- In a large mixing bowl, toss together blueberries and 1 cup sugar. Let sit 1 hour. Drain any excess liquid from the blueberries. Toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
- Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
BLUEBERRY PIE FILLING - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (9)Total Time 17 minsCategory CondimentsCalories 87 per serving
- In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine.
- Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Store in airtight glass jars.
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