Best 2 Blueberry Haskap Berry Pie Recipes
Welcome fellow baking enthusiasts, to a culinary adventure exploring the delectable union of blueberries and haskap berries in a delightful pie creation. This article is your trusted guide to crafting the ultimate blueberry haskap berry pie, a feast for both the eyes and the taste buds. Whether you are a seasoned baker or a novice in the kitchen, we'll take you on a journey to discover the perfect harmony of flavors, textures, and aroma that defines this remarkable dessert. As the irresistible aroma of baked berries wafts through your kitchen, indulge in the satisfaction of creating a culinary masterpiece that will impress family and friends alike. So, gather your ingredients, prepare your apron, and let us embark on this delectable journey together!
Let's cook with our recipes!
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
Tips:
- For the best results, use fresh, ripe blueberries and haskap berries. If you can't find fresh berries, you can use frozen berries, but make sure to thaw them before using.
- To prevent the pie crust from getting soggy, brush it with a beaten egg before adding the filling.
- If you don't have a pie plate, you can use a 9-inch round baking dish.
- To make a lattice crust, roll out the second pie crust into a 12-inch circle. Cut the circle into 1-inch wide strips. Weave the strips over and under each other to create a lattice pattern. Trim the edges of the crust and fold them under.
- Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before serving.
Conclusion:
This blueberry haskap berry pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries and tart haskap berries is a perfect balance of flavors. The flaky pie crust and the creamy filling make this pie a real crowd-pleaser.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
