Best 7 Blueberries And Cream Pie With No Roll Pie Crust Recipes

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Immerse yourself in a culinary adventure with our exploration of the ultimate recipe for a tantalizing blueberries and cream pie, crafted without the need for a traditional pie crust. Discover the secrets to creating a flaky, irresistible crust using simple ingredients and techniques. We'll unveil the art of achieving a luscious, velvety cream filling that complements the burst of sweet blueberries, resulting in a harmonious flavor symphony.

Let's cook with our recipes!

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST



Blueberries and Cream Pie With No Roll Pie Crust image

Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.

Provided by PanNan

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
3 tablespoons milk
4 cups blueberries
2/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 cup heavy whipping cream
2 tablespoons sugar, for whipped cream
1/2 teaspoon vanilla, for whipped cream

Steps:

  • Put first five ingredients in a 9 inch pie pan.
  • Mix with a fork until well blended and pat into the pan.
  • Push the pastry up the sides and form a nice edge with your thumb and finger.
  • Prick the crust with a fork to prevent bubbling of the pastry during baking.
  • Preheat oven to 400.
  • Rinse berries and pick out any undesirable ones.
  • After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
  • In a small bowl combine the sugar, flour, cinnamon and salt.
  • Stir in the milk and 1/2 cup whipping cream.
  • Whisk until smooth.
  • Pour over the berries and bake for 45 minutes.
  • After about 30 minutes, check the pie.
  • If the edges are getting very brown, cover with strips of aluminum foil.
  • Cool on a wire rack and refrigerate for 2 hours before serving.
  • To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
  • Chill the bowl before whipping the cream to improve the results.
  • Add vanilla and 2 tbsp sugar.
  • Serve a dollop of whipped cream on each serving of pie.

EASY BLUEBERRY PIE



Easy Blueberry Pie image

Make 2 quick and easy blueberry pies.

Provided by Stephanie Manley

Categories     Dessert

Time 20m

Number Of Ingredients 5

2 graham cracker pie crusts
12 ounces Cool Whip
1 can Sweetened Condensed milk
1/2 cup lemon juice
2 cups fresh blueberries

Steps:

  • Mix eagle brand milk and lemon juice well together and add to Cool Whip. Stir well and add berries, divide mixture between two pie crusts and refrigerate.

Nutrition Facts : Calories 123 kcal, Carbohydrate 22 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 47 mg, Sugar 18 g, ServingSize 1 serving

BLUEBERRY PIE-NO FILLING, JUST BLUEBERRIES



Blueberry Pie-No Filling, Just Blueberries image

I love to bake, and I love pies. But what I hate about pies is when people use filling. Therefore I never do! This pie is nothing but blueberries (besides sugar, flour, blah, blah, blah lol) and is absolutely delicious!

Provided by fame869

Categories     Pie

Time 1h15m

Yield 1 Pie, 8-12 serving(s)

Number Of Ingredients 7

1 pastry for double-crust pie
3/4 cup sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
6 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon butter

Steps:

  • Heat oven to 425 degrees.
  • Make pie crust. Try using my 3 Ingredient Easy Oil Pie Crust.
  • In a large bowl, mix sugar, flour, and cinnamon. Stir in blueberries until coated. *If using Frozen up the sugar amount a little-I have found that frozen blueberries are a little more tart.
  • Spoon into pastry-lined pie pan, including the extra flour/sugar/cinnamon mix that didn't stick to blueberries.
  • Sprinkle with lemon juice. Cut up Butter and sprinkle over blueberry mixture.
  • Cover with top pastry, seal, flute and cut slits on top.
  • Sprinkle sugar on top of pasty for added look.
  • Cover rim of pastry with foil or metal crust ring, to prevent excessive browning.
  • Bake 30 minutes. Take off foil/crust ring and bake additional 15 minutes until all of pie is golden brown.
  • VERY SIMPLE! ENJOY!

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
  • Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
  • While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
  • Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
  • Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.

Provided by newspapergal

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1 1/2 cups Cool Whip, refrigerated
1 graham cracker crust
2 cups fresh blueberries, divided

Steps:

  • In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
  • Fold in Cool Whip.
  • Spoon half of mixture into pie crust; top with 1 cup blueberries.
  • Spread with remaining cream cheese mixture.
  • Scatter with remaining blueberries.
  • Cover with plastic wrap and refrigerate at least 5 hours.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING



No Crust Blueberry Pie With Crumble Topping image

Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.

Provided by Evan Edstrom

Categories     Pie

Time 45m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vanilla Greek yogurt (regular yogurt can be substituted)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounces blueberries (fresh berries preferred or thaw frozen, can use raspberries, blackberries, or similar)
3/4 cup graham cracker, finely crushed (about 5 crackers)
1/8 cup granulated sugar
2 tablespoons butter
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
  • In a medium bowl: mix flour, sugar, baking powder, and salt.
  • In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
  • Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
  • Gradually add blueberries to mixture and gently stir to coat berries.
  • Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
  • (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
  • (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
  • Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
  • Let cool, serve, and enjoy.

FIVE-MINUTE BLUEBERRY PIE



Five-Minute Blueberry Pie image

If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
4 cups fresh or frozen blueberries, thawed
1 graham cracker crust (9 inches)
Whipped cream, optional

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

Tips

  • To make a flaky pie crust, use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs. Then, add ice water one tablespoon at a time, until the dough just comes together. Avoid overworking the dough, as this will make it tough.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • When transferring the dough to the pie plate, fold it in half and then unfold it into the plate. This will help to prevent the dough from tearing.
  • To prevent the pie crust from shrinking, trim the edges of the dough so that they are even with the rim of the pie plate. Then, fold the edges under and crimp them to seal.
  • Before baking the pie, preheat the oven to the desired temperature. This will help to ensure that the pie crust cooks evenly.
  • To prevent the pie filling from bubbling over, place a baking sheet on the oven rack below the pie.
  • When the pie is done baking, let it cool for at least 30 minutes before serving. This will help the filling to set.

Conclusion

Blueberries and cream pie is a classic dessert that is perfect for any occasion. With its flaky crust, creamy filling, and fresh blueberries, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this blueberries and cream pie a try. You won't be disappointed!

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