Best 9 Crusty Top Blueberry Pie Dee Dees Recipes

BLUEBERRY PIE

Steps:

• Measure all crust ingredients and place in the freezer for 15 minutes.
• In the base of a food processor pulse together flour, salt, and sugar until well mixed.
• Add half of the butter, pulse until butter pieces are the size of nickels. Add remaining butter, and pulse until butter pieces are the size of nickels, dimes, and peas.
• Transfer dry dough to a large bowl. Add vinegar and 1/4 cup ice water. Using hands, gently mix dough. Continue adding water as needed, 1 to 2 tablespoons at a time until dough comes together. Dough should be slightly crumbly, but holds together when pinched.
• Transfer dough to a lightly floured work surface; divide dough in half, flatten each half into a round disc. Wrap each disc in plastic and refrigerate at least 30 minutes, or up to 48 hours.
• In a large bowl combine half of the blueberries, sugar, cinnamon, lemon juice, cornstarch and salt; lightly mash together with a potato masher, back of a spoon, or fork.
• Stir in remaining blueberries; let stand 10 minutes.
• Make the egg wash. In a small bowl, whisk together egg and cream. Set aside until ready to use.
• Preheat oven to 425 F.
• Remove dough from refrigerator, let stand 5 minutes. On a lightly floured work surface, roll one piece of dough into a 1/8-inch thick round. Transfer dough to a pie dish; spoon in blueberry mixture. Brush exposed dough with egg wash.
• One a lightly floured work surface, roll second piece of dough into a 1/8-inch thick round. Place dough on top of blueberries. Press edges of top and bottom dough together to seal, crimp as desired.
• Make 2-to-4 small slits on top of pie for venting; lightly press top crust down with hands so that the dough is in contact with the blueberries.
• Brush dough with remaining egg wash, sprinkle with sugar.
• Place pie on a baking sheet. Place baking sheet in oven. Bake 20 minutes. Reduce heat to 375, continue baking 25 to 35 minutes, or until filling is bubbly and top crust is golden brown.
• Remove pan from oven, let cool at least 30 minutes before slicing.

DEEP DISH BLUEBERRY PIE

Steps:

• Dough. Prepare the Pie Dough as directed.
• Roll the larger half of the dough out so that it is a circle (or circle-ish), approximately 12 inches in diameter. The dough should be rolled out enough to go up the sides of the pie plate with at least an inch overhanging. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold.)
• To transport the pie dough into the pie plate, gently fold the dough in half, and again into quarters, being careful not to press down. Lift the dough up and place the pointed corner into the center of the pie plate. Unfold the dough. (Alternatively, roll the dough onto the rolling pin and unroll it over the pie plate.) Press the dough into the pie plate to make sure there are no air pockets between the dough and the pie plate. If the dough overhangs by more than a couple of inches, use scissors to trim it. Use the trimmings to fill in any shorter spots. Place the pie plate in the refrigerator for at least 30 minutes.
• Blueberry Filling. Rinse the blueberries and allow them to drain well, patting them dry with a paper towel. Pour them into a large mixing bowl. In a small bowl, mix together the cornstarch, cinnamon, ground cloves, salt and sugar. Pour the dry ingredients over the blueberries and toss.
• Line a baking sheet with aluminum foil and place in oven. Preheat the oven to 400° F.
• Remove the remaining pie dough from the refrigerator and roll it out into a 12 inch diameter circle. Remove the pie dish from the refrigerator and fill it with the blueberry filling. Place the rolled out top dough over the pie, tucking the overhang between the bottom pie dough and the pie dish. There should be approximately ½ an inch of dough above the pie plate. Use a fork to press down a decorative pattern or crimp the dough using the index finger of your non-dominant hand to push into the dough between the index finger and thumb of your dominant hand. (Alternatively, you can make a Lattice Top once the dough is rolled out to a 12 inch diameter circle.) Place the pie in the freezer for 10-15 minutes or the refrigerator for 30 minutes.
• Prepare egg wash by mixing together an egg with 1 tsp. of water. Once the dough is cold, you can "clean up" any crimping. Use a paring knife to make decorative cuts into the top pie dough (unless you made a Lattice Top). Using a pastry brush, apply a thin layer of egg wash. Sprinkle coarse or granulated sugar on top. Remove baking sheet from oven and place pie plate on it. Return to oven and bake for 20 minutes.
• After 20 minutes, reduce heat to 375° F and continue to bake for 75-90 minutes, checking the pie after 60 minutes. Rotate the pie in the oven. If the top is browning too much on top, cover that part loosely with foil. The pie is done when the top is nicely browned and the fruit is bubbling up throughout the pie. Allow to cool completely before cutting.

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

TOPLESS BLUEBERRY PIE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
• Add butter and let cool about 5 minutes. Stir in remaining blueberries.
• Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLUEBERRY CRUMB PIE

Steps:

• Preheat oven to 375*.
• Place pie crust into pie pan and crimp edges as desired.
• In a mixing bowl, combine all filling ingredients gently.
• Pour evenly into pie plate.
• Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
• Sprinkle evenly over filling.
• Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
• Cover edges with foil if crust is browning too quickly.

DEEP DISH BLUEBERRY PIE

Steps:

• To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees F.
• To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
• Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.

DEE....LICIOUS DESSERT PIZZA PIE!

Steps:

• Preheat oven to 350°F.
• Place crust on pizza pan and bake until *almost* perfect (bottom should be getting firm).
• Remove from oven, and poke it with a fork all over to prevent bubbling.
• Top with pie filling of your choice (mixed berry, blueberry and raspberry are my favorites!) about 1-inch from the edge.
• Sprinkle granola over the top quite generously (but don't over do it!) breaking up really big chunks with your fingers (but still leaving it a bit chunky!).
• Prepare the icing accordingly so that you have a "just pour able" consistency (I make about 1/2 cup!) and drizzle as much as you would like over the top to the edges.
• Return pizza to the oven and wait for your creation to perfect itself (just until the filling is heated through).
• Remove from oven, slice into pie or square slices, and serve while hot (I always drizzle a little more icing over the top once it comes out of the oven, but that's just me!).

CRUSTY TOP BLUEBERRY PIE - DEE DEE'S

Steps:

• Wash blueberries, drain well; place blueberries in pie shell.
• Cream butter and sugar until smooth; add egg, flour and vanilla; mix well. This mixture will be stiff. Spread evenly over blueberries. NOTE: To make spreading easier, I put dollops of the this mixture over the top of pie and use the back of a spoon to spread. Dip the spoon in water for easier spreading. Sprinkle top of pie crust with sugar.
• Bake at 350 degrees for 50 minutes.