Posts Tagged: Blueberry Pie

Pie Recipes — No Comments
30
Oct 09

Bluebottom Blueberry Pie

4 cup fresh blueberries, rinsed and drained
1 cup sugar
2 cups water
1/4 cup cornstarch
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter or margarine
1 quart vanilla ice cream
2 tbsps. orange juice

Combine blueberries and sugar. Mix water and cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Reserve a half cup for decorating the top. Cool. Combine crumbs, sugar and margarine. Press into bottom and sides of 9″ pan. Spoon blueberry mixture over crust. Spoon ice cream over berries. Beat orange juice into reserved blueberry mixture. Drizzle over ice cream. Freeze. Remove from freezer 30 minutes before serving for easier cutting.

Crust Pie Recipes / Pie Recipes — No Comments
25
Sep 09

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie

Crust
1 1/4 cups flour
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons granulated sugar
Pinch of salt
4 tablespoons ice water (about)

Mix first 4 ingredients in food processor, add water last, and mix until just incorporated. Roll into disc on floured surface, place in pie pan and freeze for 10 minutes. Cover with foil and beans, bake at 400 degrees F for 12 minutes or until set. Remove foil and beans.

Filling
1 cup sour cream
3/4 cup granulated sugar
2 1/2 tablespoons flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries

Mix all ingredients together and place in crust. Bake for 25 minutes, or until just set. May take a little longer if blueberries are frozen.

Topping
6 tablespoons flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons granulated sugar

Mix all together except pecans, using pastry blender. Add pecans and stir.

Spoon over pie and bake 12 minutes or until lightly browned. Cool to room temperature and enjoy!

Pie Recipes — No Comments
5
Sep 09

Blueberry Pie

Blueberry Pie

9-inch pie crust, plus extra crust for top crust or pie crust art
5-6 cups blueberries, washed and picked over
1 cup sugar
1/2 cup flour

Preheat oven to 425 degrees.

Place blueberries in a large bowl. Mix flour and sugar in a small bowl. Pour on fruit and mix to blend. Let the mixture sit for about 10 minutes.

Pour into pie crust and spread evenly.

Roll out additional pie crust and place on top of berries. Here are some options:

— Make pie crust art, using cookie cutters or a knife to cut out different shapes and place on top of fruit.

— Make a lattice crust.

— Make a traditional double-crust pie. Place top crust on fruit and pinch the edges to make a tight and pretty border. Cut some slits in the top to allow steam out.

Bake at 425 for 10 minutes. Lower temperature to 325 and bake for an additional 30-40 minutes. Fruit and juices should be bubbling around the edges.

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