Recipe For 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.

Steps:

• Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.
• Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.
• Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.
• Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.
• Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.

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.

Steps:

• Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes. Pour into a bowl; stir in 4 cups blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon,lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Cool completely, then pour into pie shell; dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

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.

Steps:

• For The Pie Dough:
• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
• Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
• Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
• Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture.
• With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
• Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
• Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
• Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
• Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
• Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
• For The Filling:
• Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
• Place 3 cups berries in medium saucepan and set over medium heat.
• Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
• Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
• Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
• Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
• Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
• Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
• Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
• Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
• Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
• Flute edges using thumb and forefinger or press with tines of fork to seal.
• Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
• Place pie on heated baking sheet and bake 30 minutes.
• Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
• Transfer pie to wire rack; cool to room temperature, at least 4 hours.
• Cut into wedges and serve.

Steps:

• In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
• Cook over low until thickened.
• Add the remaining 3 cups of blueberries and margarine.
• Stir until combined.
• Pour into pie shell and cool until no longer hot.
• Serve and enjoy!
• *Preparation and cooking times are estimated.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
• Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
• Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

Steps:

• Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
• Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
• Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
• Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
• Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

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.

Steps:

• Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
• Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
• Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.
• Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
• Cool pie 30 minutes; serve warm. Store refrigerated.
• TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.