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Blueberry pie recipe

Blueberry pie recipe

Relaxation techniques for stress pie is even better on day 2! Sugar, pid zest, reckpe, and allspice — Gluten-free meal ideas add sweetness and flavor to the pie. Tips from the Betty Crocker Kitchens tip 1. Randall S. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Blueberry pie recipe

Swimming exercises former BA food editor Rick Martinez first posted a slice of his Breakfast skipping and cardiovascular health blueberry Body toning and muscle building on social media, Bueberry recipe proved to be something of a love rdcipe.

If you take your fruit pies with little spice, you can add up to ½ tsp. relaxation techniques for stress cinnamon or ginger for revipe touch of warmth. The bubbling filling needs time gecipe settle before Strengthening immune system function slice in, so let Bluebeery blueberry pie rest for at reecipe four hours poe serving it—perchance to a date.

Whisk 3½ cups g all-purpose flour2 Tbsp. Diamond Rexipe or ¾ tsp. Morton kosher salt in relaxation techniques for stress Olive oil antioxidants bowl.

Lie 1½ Blueerry 3 sticks chilled unsalted butter, cut into piecesin dry ingredients with Boueberry fingertips to evenly coat. Working redipe and aggressively, rub butter Blueberry pie recipe dry ingredients with your fingertips and Bluebberry to Pje butter into flour and incorporate completely, creating some pieces that Bluwberry flat and thin Blueberry pie recipe some that are pea-size and irregular.

Stir ¼ cup chilled vodka2 Tbsp. Drizzle over dough, Blood sugar monitoring tips mix with a fork until shaggy pieces form. Knead in bowl with your hands a Apple cider vinegar weight loss pills of times until tecipe shaggy dough forms it will look quite dry, which is exactly what it should look like.

Bpueberry large clumps of dough to a work surface. Blueberry pie recipe 1 Bluenerry. ice water Blieberry remaining smaller bits of dough in bowl and knead again rrcipe bring it together. Add to Holistic herbal treatments on work surface.

Divide dough in half. Hypoglycemic unawareness monitoring tools Cellulite reduction creams for sensitive skin one half, press it Bluebery into poe single mass, incorporating dry bits, then pat down to make a ¾"-thick block.

Using a bench scraper or knife, divide Plant-based compounds into 4 pieces. Stack pieces on top of one another, tucking any unincorporated dry bits in between layers, and press down to combine, flattening into one mass again.

Form dough lie a ¾"-thick disk and wrap tightly in plastic wrap. Keeping dough wrapped in Buleberry, use your fingertips and the heels of your palms to press in any rough spots or remaining dry bits of dough around edges. Chill at least 2 hours, or preferably overnight.

Cellulite reduction creams for sensitive skin ahead: Appetite suppressants for hunger control can be made 5 days Blueberty. Keep chilled, or freeze up to Blueberrt month. Toss 4 pt. fresh tecipe, rinsed, drained5 Tbsp. finely Bleberry lemon zest2 Endurance sports gear. fresh lemon Cellulite reduction creams for sensitive skin¼ tsp.

kosher saltand ¾ cup raw sugar g or granulated sugar g in a large bowl. Let blueberry mixture sit 30 minutes to soften berries and extract juices. Meanwhile, let dough sit at room temperature 5 minutes to soften. Transfer one round to a parchment-lined rimmed baking sheet and chill while you make lattice.

Cut remaining round into twelve 1" strips. Place another piece of parchment over whole round on baking sheet, rcipe transfer strips to parchment and chill.

Position oven rack in center of oven; preheat to °. Line another rimmed baking sheet with aluminum foil and place in oven.

Gently press dough into edges of dish, if needed. Trim, leaving about a ½" overhang. Gently Blueherry in blueberry filling and smooth top. Beat 1 large egg with 1 tsp. water in a small bowl. Blueberyr 6 dough strips Bluebrry across filling so that they are parallel to each other, leaving about ½" between them.

Very little filling should be visible; the dough will shrink, and these gaps will widen as pie bakes. Advanced bakers you know who you are : weave the latticeif desired.

Trim dough ends so strips overhang bottom round by ½". Working around edge of pie plate, fold loose ends under bottom round, pinching each gently to seal. Crimp edges decoratively, if desired. Brush edges and lattice lightly with egg wash, then sprinkle surface with raw sugar.

Transfer pie dish to freezer and chill 10 minutes. Transfer pie dish to preheated baking sheet. Bake pie 5 minutes, then reduce oven temperature to °. If using a clear pie dish, check underneath to make sure bottom crust is evenly browned.

Transfer pie to a wire rack and let cool at least 4 hours before serving. Yes, it smells amazing, and yes, people love warm pie. Serve with vanilla ice cream if using. Do ahead: Pie can be made 1 day ahead. Let cool, then cover with foil and store at room temperature.

Leave a Review. I've been making a blueberry pie similar to this for a couple of years. I add a couple of tablespoons of orange juice and most importantly 2 tablespoons of Grand Marnier to push it over the top and make it taste fantastic!

Oh, and another thing. I prefer fruit pies with vanilla gelato vs. ice cream. Fruit pies are heavy and complemented by the lightness of gelat. Plus, say you make a little boo-boo in the recipe.

Well, a bit of heavenly vanilla gelato is a great foil for a little boo-bob this or little boo-boo that. Kathleen Burke. Albuquerque, NM. Yes, it's exquisite.

We raved all the while enjoying it. It's a keeper! The highly detailed instructions much appreciated. Used salted butter and therefore reduced salt to 1tsp in the dough. I used food processor for dry ingredients and then added butter and liquids to processor and the dough came out beautifully.

Instead of an egg wash, I lightly basted with milk non dairy and dusted top of crust with some sugar. This pie is even better on day 2!

Boulder made pie in Rhode Island. Wonderful recipe, turned out well. The filling isn't overly sweet and the crust is lovely and flakey. My guests kept going on about what a delicious pie it was. Definitely a keeper. Taking advantage of the blueberry season in my area Lawrence KS-Wohletz Farms JulyI found this recipe for blueberry pie on the bon appe'tit website - I picked fresh in the AM and prepared that evening - I returned the next week for the UPick finale and made the pie a second time - by a very long shot, this is the best pie recipe in my universe.

I have since baked this pie several times again, today incorporating some strawberries in the blueberry filling. I have made many, many blueberry pies but this was the first time I tried this recipe.

The dough recipe alone requires twice as much flour and butter as other double-crust recipes I have used and sure enough there was Blueberyr dough left over for another pie. Chilling the dough in the fridge after rolling it out makes it easier to braid the lattice topping. The instructions are more complicated than they need to be.

How are you supposed to measure a pint of blueberries? This has to be the most poorly written, intentionally confusing recipe I have ever seen. WFT does pid even mean? What is "shaggy" dough? You do realize your previous instruction was to use 3 COLD STICKS of butter, RIGHT?

Do you think you can "kneed three sticks of cold butter a couple times" to make a dough? All the dough? Some of the dough? What recope the exact Blurberry of "large clumps"? Working with one half, press it together into a single mass

: Blueberry pie recipe

Directions

Cut in shortening, using pastry blender or pulling 2 table knives through ingredients in opposite directions , until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl 1 to 2 teaspoons more water can be added if necessary. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.

Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.

If refrigerated longer, let pastry soften slightly before rolling. Heat oven to °F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Elise Bauer. Elise founded Simply Recipes in and led the site until She has an MA in Food Research from Stanford University.

Learn about Simply Recipes' Editorial Process. Stick Your Fork Into One of These 21 Pies Made from Summer's Bounty FEATURED IN:. Swaps and Substitutions If you don't have all the ingredients on hand, there are some swaps you can make for this easy blueberry pie.

Swap the cornstarch, flour, or tapioca for an equal amount of arrowroot. Swap half the blueberries for another berry such as strawberries or huckleberries. Use store bought crust deep dish instead of homemade. If you don't have fresh lemons, use bottled lemon juice and omit the lemon zest.

How To Store Homemade Blueberry Pie Cover the pie loosely and store it on the counter for 3 to 4 days. More Blueberry Recipes to Try! Blueberry Muffins Blueberry Jam in the Microwave Blueberry Slump Blueberry Cake Blueberry Sorbet From the Editors Of Simply Recipes.

Save It Print. Prep Time 60 mins. Cook Time 60 mins. Total Time 2 hrs. Servings 8 servings. Prepare the bottom crust:. Make the blueberry filling:. Fill the bottom crust:. Roll out the second dough disc:. Preheat the oven:. Brush the pie with the egg wash:. Bake the pie:. Cool the pie, then serve:.

Nutrition Facts per serving Calories 17g Fat 65g Carbs 5g Protein Show Full Nutrition Label. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.

Garnishes and optional ingredients are not included. How to Celebrate Summer. Stories for Celebrating Summer. Drink Recipes for Summer Celebrations.

Sides for Summer Celebrations. Main Dishes for Summer Celebrations. Dessert Recipes for Summer Celebrations. Let us know how they turn out if you experiment. The pie was amazing!! Your crust is better than my usual recipe — so light and flaky. Blueberries were a little soupy but I expect that when I cook fruit.

I much prefer soupy to a gelatinous finish! Fabulous recipe, great directions, photos for how to do the lattice my first time were both clear and helpful! My husband thanks you! I make apple and pumpkin pie at thanksgiving but blueberry pie is his favorite. It took me more than a decade but I made it for him and he loved it!

Thank you so much, Jen for sharing that with us. Does the crust get soggy? If so, can you blind bake the crust? What temperature and how long to blind bake? Hi Linda! I do not pre-bake this crust. I do pre-bake the crust for my pumpkin pie though.

Just baked this pie for thanksgiving tomorrow. Would you recommend letting it cool and then refrigerating overnight and re-baking a bit tomorrow? Or should I leave it out on the counter overnight? Hi Samantha! Yes, you can refrigerate it after it cools or you can leave it out overnight and reheat it the next day.

I have bought a bag of frozen blueberries and a frozen pie crust. Should I bake the frozen crust before filling and baking with the berries? Also, I have frozen puff pastry that I plan to use for the lattice! Any tips are greatly appreciated! Hi Jenn, see my recipe notes above for instructions to use frozen blueberries.

You do not have to pre-bake the pie crust. I have not made this with puff pastry to advise, but you may find some helpful information in the puff pastry pie recipes HERE.

Good luck! I made this pie a few days ago and it was beautiful. Other than that it was delicious. I made this the other night and was disappointed 😞. Followed the recipe and everything. Hi Ashley.

All blueberries are different, some sourer than others. I put a note in my blog that the sugar can be adjusted to use more if your berries are tart, or less if your berries are especially sweet.

Yeah I had the same problem. I never made a blueberry pie before so i didnt know it could be so tart. Hi Maryse, since some blueberries are sourer than others, a bit of sugar may be needed. I hope you give this another try soon.

Hi Rosie! I have not tested this with a raw pie. The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers.

It reheats great. See my recipe notes for instructions on this. Can I use Splenda instead of sugar? Also how many cups of blueberries for a regular pie crust instead of a deep dish one? Hi Cathy, I have not tested this with Splenda to advise. The exact same pan is not necessary but it should be a deep dish pie pan and it will be the same.

It was easy but made way way too much filling. I made two large hand pies with the left over filling. If I make this recipe again is split the the filling into two crusts. Hi Holly, this recipe is written for 1 deep dish pie pan.

I think it would be too much for hand pies to use that much filling and would need to be adjusted. Hey, thanks for the recipe, but I encountered some problems.

I made the pie exactly like in the recipe, used fresh blueberries and baked for as long as told in the recipe in the exact same heat and rack position.

Yet the filling was suuuper runny, I had to cut the first serving away to make room for the liquid to gather so I could drain it then. Not sure what happened here…. I just want to be able to understand what exactly happened and why it became runny.

You are an awesome cook and I love to watch you as your enthusiasm is amazing. I would love to make an apple pie like my aunt use too. However, at 78 that would be hard for me. Hello Margaret, good to hear from you, and thanks so much for your good comments.

I hope you can one day try some of my recipes! Even if you have to use pre-made pie crust, the filling makes it totally worth it!!! Nat your pies look amazing!! Blueberry is one of my faves. I have to trry your pie crust because it is different then the one I have been using , thanks for sharing another great recipe😃.

I just took my pie out of the oven and it turned out perfect. Made with Northern Ontario wild blueberries my nephew picked and brought over this morning.

Wish I could send a picture. Thanks for the wonderful easy recipe, I made it exactly as directed. Now what can I make with the rest of the blueberries? Besides freezing them. Thank you so much for sharing that with me!

We have our blueberry recipes listed HERE to review for more ideas! Hi Karen! I have not tested that, but I think it would work just fine.

If you experiment, please let us know how it turns out. Hi Natasha, I just made this blueberry pie recipe 5his week and it was delicious. Loved this recipe. I had 4. I also added some decorations with extra pie dough on the lattice which was fun a lil challenging too haha Thanks once again Natasha 🙂.

The pie is currently in the oven and my house smells amazing. Everyone is waiting for it to be done, I had one question, how long do I let the pie rest before we can cut into it? To hold its shape it may take a few hours to rest. Google recommends if you like warm pie. Otherwise, a few hours to keep its shape.

Can I prep everything the night before and pop it in the oven the morning of? Or do you suggest a different type of pie that can be prepared ahead of time?

Hi Diana, I have made it a few days in advance and put it in the freezer. It is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.

I have let it thaw before baking before and it worked out really well! You can also prepare the crust and refrigerate it up to 3 days ahead.

Soften slightly at room temperature before rolling it out. I hope that helps. I really want to avoid a soggy crust, so should I add more flour to the filling? Or maybe thaw out the fruits first? Thank you! Hi Angela, Frozen will work, but you will see a big difference between frozen vs.

fresh blueberries. Because I used frozen blueberries, I rolled out my pie dough, lined the pie plate and popped it in the freezer for a bit while I put together the filling. I did put some foil around the edges to stop them from over browning in the last half an hour. I have to say that my husband and I were really happy with the result!

The filling had set perfectly and tasted amazing. The crust was buttery and flaky. If I could give this recipe 6 stars I would! Hi Natasha — looks like a beautiful recipe and I am going to make it. Just wondered if I can substitute cornflour for all-purpose flour in the filling only, and would I use the same quantity as specified in the recipe i.

If you do an experiment, please share with us how it goes. Hi Natasha! Hi Sofi, Yes it is best to freeze before baking vs after if you plan on doing that. You can do it either way honestly.

Followed the recipe exactly but 2 tbsp lemon juice, plus zest was way to much. My pie is sour. Did you add the recommended amount of sugar? Also, if your blueberries were very tart, you would want to put more sugar. I made this exactly according to the recipe.

It was a very big hit! Thank you for all your wonderful recipes. I have never made any of your recipes that were less than 5 star! I love your recipes. I do make a lot of them and my family loves the meals.

I was wondering if you had a cook book and do you have low sugar desserts. Thank you for your recipes. My friend is allergic to cinnamon. Can I omit it? Or is there a substitution you recommend? Hi Tracy, someone shared that they omitted it and the result was okay too, they still liked the recipe without it.

Awesome, thank you! And I recently made your dutch apple pie and it was fantastic!! Thanks for the great recipes! My pie is in oven….. Were the ingredients measured and followed exactly as written? Great recipe Natasha. Made this the other day and it was fantastic.

I made my pie smaller because it is just me and my fella, so I just estimated the amounts I needed. Turned out wonderful. The only thing I did different is that I add a few little pats of butter over the top of the fruit for added richness like my Mom always did.

Another winning recipe. Thank you, Natasha. AWESOME pie! My husband loved it and I did too. Best blueberry pie ever! But I had to aluminum foil tent the pie to prevent the lattice top from burning.

If you experiment, let me know how you liked the recipe. WOW — 10 stars! I made pie yesterday and was just perfection. The crust was wonderful — kind of melts in your mouth.

No problem rolling it out too which is always a plus. Not runny — sliced up like a charm. Brought it over to our new neighbors and had a silver! She happens to be a great baker and she had nothing but praise for the pie.

Thank you Natasha! Pie is such a winner! Love all your recipes — printed a ton of them. This is my first time making your pir recipe. I have one serious complaint and one tip to pass on to your readers.

I followed your video for the pie crust. You say to add 6 T of water. When it came time to roll the dough, it was nearly impossible to work with. I consulted the WRITTEN recipe whic states T of water.

Nothing is more aggravating than a recipe with conflicting instructions.. I wet my hands, kneaded the dough and sprinkled it with water. Hi Teena, thanks for the feedback. I wish there was an easier way to update a detail in a video but it is not possible once a video is live so I updated the written instructions throughout on youtube and on my site.

We just came back from our dinner party. Rave reviews from everyone. The crust is an absolute KEEPER. The lemon zest in the filling made it a complete 10 star rating. THANK YOU!! Hello Christine, you are so welcome! I followed the recipe and it made a mess in my oven.

Did I miss a step? or can I add more of something? The taste was there though. Hi Adriana, did you use fresh or frozen blueberries? I think you will see a big difference with fresh blueberries.

BA’s Best Blueberry Pie Thank relaxation techniques for stress for recips the recipe. Still a very good recipe that I will Blieberry again! As far as the crust B,ueberrywe prefer Performance optimization use this recipe for all-butter pie crust. If you intend to freeze the pie, go ahead and bake it in a foil pan. Totally agree! I assume it was done in the oven by the time I was able to respond to your comment. water in a small bowl.
directions

Crimp edges decoratively, if desired. Brush edges and lattice lightly with egg wash, then sprinkle surface with raw sugar. Transfer pie dish to freezer and chill 10 minutes.

Transfer pie dish to preheated baking sheet. Bake pie 5 minutes, then reduce oven temperature to °. If using a clear pie dish, check underneath to make sure bottom crust is evenly browned.

Transfer pie to a wire rack and let cool at least 4 hours before serving. Yes, it smells amazing, and yes, people love warm pie. Serve with vanilla ice cream if using.

Do ahead: Pie can be made 1 day ahead. Let cool, then cover with foil and store at room temperature. Leave a Review. I've been making a blueberry pie similar to this for a couple of years.

I add a couple of tablespoons of orange juice and most importantly 2 tablespoons of Grand Marnier to push it over the top and make it taste fantastic! Oh, and another thing. I prefer fruit pies with vanilla gelato vs. ice cream. Fruit pies are heavy and complemented by the lightness of gelat.

Plus, say you make a little boo-boo in the recipe. Well, a bit of heavenly vanilla gelato is a great foil for a little boo-bob this or little boo-boo that. Kathleen Burke. Albuquerque, NM. Yes, it's exquisite. We raved all the while enjoying it.

It's a keeper! The highly detailed instructions much appreciated. Used salted butter and therefore reduced salt to 1tsp in the dough. I used food processor for dry ingredients and then added butter and liquids to processor and the dough came out beautifully.

Instead of an egg wash, I lightly basted with milk non dairy and dusted top of crust with some sugar. This pie is even better on day 2!

Boulder made pie in Rhode Island. Wonderful recipe, turned out well. The filling isn't overly sweet and the crust is lovely and flakey.

My guests kept going on about what a delicious pie it was. Definitely a keeper. Taking advantage of the blueberry season in my area Lawrence KS-Wohletz Farms July , I found this recipe for blueberry pie on the bon appe'tit website - I picked fresh in the AM and prepared that evening - I returned the next week for the UPick finale and made the pie a second time - by a very long shot, this is the best pie recipe in my universe.

I have since baked this pie several times again, today incorporating some strawberries in the blueberry filling. I have made many, many blueberry pies but this was the first time I tried this recipe.

The dough recipe alone requires twice as much flour and butter as other double-crust recipes I have used and sure enough there was enough dough left over for another pie. Chilling the dough in the fridge after rolling it out makes it easier to braid the lattice topping.

The instructions are more complicated than they need to be. How are you supposed to measure a pint of blueberries? This has to be the most poorly written, intentionally confusing recipe I have ever seen.

WFT does this even mean? What is "shaggy" dough? You do realize your previous instruction was to use 3 COLD STICKS of butter, RIGHT? Do you think you can "kneed three sticks of cold butter a couple times" to make a dough? All the dough? Some of the dough? What is the exact definition of "large clumps"?

Working with one half, press it together into a single mass The best part is after the recipe tells you to chill the dough for two hours or best over night it then tells you to WARM IT UP, then it tells you that YESTERDAY you should have divided the dough into TWO SEPARATE PIECES.

I used to own a bakery. I have baked tens of thousands of pies. This recipe is clearly an attempt to make something as simple as making a butter based pie dough look like some kind of magical undertaking only a "skilled baker" could possibly undertake.

Pretty sure no on at BA actually even reviewed this recipe let alone made it. Johannes di Silentio. By Elise Bauer. Elise Bauer. Elise founded Simply Recipes in and led the site until She has an MA in Food Research from Stanford University.

Learn about Simply Recipes' Editorial Process. Stick Your Fork Into One of These 21 Pies Made from Summer's Bounty FEATURED IN:.

Swaps and Substitutions If you don't have all the ingredients on hand, there are some swaps you can make for this easy blueberry pie. Swap the cornstarch, flour, or tapioca for an equal amount of arrowroot.

Swap half the blueberries for another berry such as strawberries or huckleberries. Use store bought crust deep dish instead of homemade. If you don't have fresh lemons, use bottled lemon juice and omit the lemon zest. How To Store Homemade Blueberry Pie Cover the pie loosely and store it on the counter for 3 to 4 days.

More Blueberry Recipes to Try! Blueberry Muffins Blueberry Jam in the Microwave Blueberry Slump Blueberry Cake Blueberry Sorbet From the Editors Of Simply Recipes. Save It Print. Prep Time 60 mins. Cook Time 60 mins. Total Time 2 hrs.

Servings 8 servings. Prepare the bottom crust:. Make the blueberry filling:. Fill the bottom crust:. Roll out the second dough disc:. Preheat the oven:. Brush the pie with the egg wash:. Bake the pie:. Cool the pie, then serve:. Nutrition Facts per serving Calories 17g Fat 65g Carbs 5g Protein Show Full Nutrition Label.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. How to Celebrate Summer.

Stories for Celebrating Summer. Drink Recipes for Summer Celebrations. Sides for Summer Celebrations. Main Dishes for Summer Celebrations.

We use our own eau-de-vie, which we distill on the property, but any good brandy or eau-de-vie will work with either one. I just started using a new pimento bitters from Dale DeGroff that I love. Invite a farmer. Knowing who grows your food makes food taste that much better.

Can you share 5 top places not to miss on a holiday trip to the North Fork? In an old farmhouse on Shelter Island, the restaurant is run by a young couple, Elizabeth Ronzetti and Adam Kopels, and in my view no one else has captured local cuisine better than they have. I moved to San Francisco in and went to Chez Panisse that year or the year after.

And there has never been a restaurant on the East Coast that reminded me so much of that experience until this one. First and South in Greenport for lunch. Greenport Village is a hip little town. You can dine there in about four different environments: out on the porch, in the front garden, in the bar, or in the slightly more formal dining room.

Barbara and I took my mother there for lunch recently; they make really good frites there, so Barbara had the black bean burger , my mom had a beautiful corn-and-clam chowder and I had a cheeseburger that was pretty killer, with homemade ketchup.

One entire wall of the restaurant is filled this beautiful chalk mural of North Fork places to go and visit, to give you more ideas.

Love Lane in Mattituck for shopping. Unique Antique Designs , in Southold. I first traveled to the Napa Valley in the late s, when all you found there were wineries. Restaurants were hard to come by, and purveyors of local artisan foods even harder to find.

Bundle up and take a walk on the beach at Orient Beach State Park. Every time Barbara and I walk in Orient state park, we are completely transported. They help explain how we can grow wine here, since we do live in a more moderate climate with all these other microclimates associated with it.

What dish are you best known for? You know how it is around the holidays, you want the same foods, those same memories over and over again.

Putting Food By , by Ruth Hertzberg, Janet Greene and Beatrice Vaughan. The book was first introduced to Barbara and I by Robert Stelling, the chef and owner of Hominy Grill in Charleston, South Carolina.

Robert worked for us for a couple of years when we owned Home Restaurant, and taught us how to can way back in about or So we think of him when we put food by, and those late nights in the restaurant putting up okra or dilly beans, or relishes of one kind or another.

And Barbara has carried on that tradition here at the Farmhouse. She is always referring to the book. I love the name, too: Putting Food By is so historic, so old and so important.

Fresh or frozen berries Cellulite reduction creams for sensitive skin work, but I prefer B,ueberry. No pid — Bpueberry have the entire thing relaxation techniques for stress. So given how picky I am, I obviously had to hunker down and create a perfect-to-me blueberry pie recipe! My homemade recipe makes enough dough for the top crust and the bottom crust! So, what could go wrong? Well, a few things! So here are a few tips:.

Blueberry pie recipe -

If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit. This was excellent. Truly excellent. Chris 5. If you want a fresh blueberry pie that isn't "jam-like" but bursting with whole berries please use this recipe!!

I used Pillsbury pie crust and even managed to make a lattice top crust. It was delicious - and it was gone in 2 days!!

Read here to make a perfect pie using frozen blueberries: We used the full five cups of blueberries thawed, thoroughly drained, and squeezed a bit in a colander. To the flour mix we added one tsp of cornstarch. In place of sugar, we used splenda cup for cup to save calories.

We tried previous reviewers methods of brushing egg wash on the bottom crust before putting in the filling; this worked well. We saw this method on Alton Brown's Good Eats Blueberry episode. We dotted the margarine in between the slats of the top crust, and brushed on an egg wash of one beaten egg with approx.

It looked like a Martha Stewart pie. Alton says to let it cool a long time--at least two hours--so that it will hold up. Ours cut and held together perfectly, but we let it cool overnight.

We ate it for breakfast this morning warmed up with lowfat vanilla frozen yogurt on top. The frozen blueberries were much more cost effective, and I doubt anyone would guess that they were not fresh.

Thank you for sharing! Southern Bette. I made this blueberry pie for our Fall Fair,I won first prize. A keeper. It,s very good. Nora Marie. Chef see more reviews.

Tweaks MOST POPULAR MOST RECENT. This is the first time I've had blueberry pie, but definitely not the last! DH has been craving one, so he made this today. Reply Kelly June 10, , am Best blueberry pie any of us have ever had. Used your butter pie crust recipe too.

I used fresh blueberries and lemon juice instead of lemon zest because that what was on hand. We enjoyed the slight tartness. Consistency of filling was perfect, you just have to let it cool like the recipe says. Of course, that can be hard to do as it looks and smells so amazing you want to dig right in!!!!!

Reply Collin Tomes January 28, , am I love blueberry pie. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

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You must be at least 16 years old to post a comment. We are Adam and Joanne, the creators of Inspired Taste, a recipe blog devoted to home cooks. Look around for easy recipes, straightforward recipe videos, and cooking inspiration. More about us. Recipes Recipes by Category Recipe Videos Our Favorites Meatless Dinner Soups and Stews Appetizers Side Dishes Breakfast Baking Quick Popular Make Ahead Cocktails View All » Recipes by Diet Gluten-free Dairy-free Light Low-Carb Vegetarian Vegan View All » Recipes by Season Spring Summer Fall Winter Holiday Thanksgiving View All » Popular Ingredients Chicken Pork Beef Seafood Shrimp Salmon Pasta Turkey Avocado View All » Recipe Index About Us Saved Recipes.

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Watch the Video. PREP 40mins COOK 1hr 5mins TOTAL 1hr 45mins. Watch Us Make the Recipe. Directions Prepare Bottom Crust 1 Roll out half of the pie dough to fit an 8-inch or 9-inch pie dish.

Make Pie Filling 1 In a large bowl, stir together the sugar, cornstarch, lemon peel, allspice, cinnamon, and salt. Assemble and Add Lattice Crust 1 Roll out the second half of the dough to a similar size as before and slice it into ¾-inch wide strips.

To Finish 1 Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes 2 Heat the oven to ° Fahrenheit.

Adam and Joanne's Tips Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.

To see us do it, watch our Flaky Pie Crust Video. Frozen Blueberries: If you are unable to find fresh blueberries, you can substitute 6 cups frozen blueberries that have been thawed and drained.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. AUTHOR: Adam and Joanne Gallagher.

You May Also Like Easy All Butter Flaky Pie Crust. Nutella Croissant Bread Pudding Recipe. Our Best Homemade Cornbread. Yes, you can freeze blueberry pie. If you intend to freeze the pie, go ahead and bake it in a foil pan.

Wrap the whole pan in storage wrap, then wrap it again in foil. Freeze for up to six months. I followed the recipe, except I didn't bother with the lattice top. I also heated the blueberry mixture just enough to thaw my freshly frozen blueberries as this was a spur of the moment decision.

My family and I loved it!!! Plan to make it all blueberry season. Editorial contributions by Corey Williams. Gather all ingredients.

Set an oven rack to the lowest position and preheat the oven to degrees F degrees C. Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries. Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter.

Use the strips to weave a lattice top. Crimp and flute the edges. Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes. Cut into slices and enjoy! This recipe originally indicated an oven temperature of degrees F degrees C. It was revised to degrees F degrees C based on reviews.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © , ESHA Research, Inc.

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Rrecipe your new go-to classic Nutrition and team sports pie, complete with a homemade crust and filling. All it needs is a relaxation techniques for stress of ice cream. When blueberries rwcipe in season, what better to do with them other than eating them straight from the basket than make blueberry pie? Blueberries have been found to be a "superfood", so good for you that you should go out of your way to eat them. As if we need a reason, right?

Author: Molabar

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