Best 10 Fresh Blueberry Pie Recipes

CONTEST-WINNING FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

FRESH BLUEBERRY CHEESECAKE PIE

Steps:

• Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don't have pie beans). Bake 10 minutes.
• Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
• Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
• Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
• Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
• Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

OPEN-FACED FRESH BLUEBERRY PIE

Steps:

• Make the crust:
• Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
• Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
• Preheat the oven to 425°F at least 20 minutes before baking.
• Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
• Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
• Make the filling:
• Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
• Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
• When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
• Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
• Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
• Store:
• Room temperature, up to 2 days (without the whipped cream).

FRESH BLUEBERRY PIE I

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Prepare pastry for two crust pies. Pick over and wash blueberries.
• Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
• Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

FRESH BLUEBERRY PIE

Steps:

• In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. , Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.

JAN'S FRESH BLUEBERRY PIE

Steps:

• In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
• When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.

FRESH BLUEBERRY PIE

Steps:

• 1. Preheat oven to 375 degrees F. Line 9-inch pie pan with half of pastry (1 crust). Set aside.
• 2. In a large bowl, combine sugar and flour.
• 3. Add blueberries and lemon juice. Gently toss to coat thoroughly.
• 4. Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl.
• 5. Dot with butter.
• 6. Cut second pie crust into strips to create a lattice. Top pie with lattice following directions on pastry package.
• 7. Trim and flute edge's as desired.
• 8. With a pastry brush, brush the top of the pastry with milk and sprinkle with sugar.
• 9. To prevent over-browning, cover the edge of crust with strips of foil or use a pie crust shield.
• 10. Bake 25 minutes.
• 11. Remove foil from edges (or pie crust shield). Bake an additional 25-30 minutes or until top is golden brown.
• 12. Serve warm or cool. Great served warm with vanilla ice cream or whipped cream.

MICROWAVE MADE FRESH BLUEBERRY PIE

Steps:

• Combine dry ingredients thoroughly. (This keeps the cornstarch from clumping.).
• Stir in berries and lemon juice.
• Microwave about 5 minutes total, stirring every 30 seconds and crushing many of the blueberries, until thick.
• Stir in butter and lemon juice.
• Cool somewhat.
• Gently stir in fresh blueberries and pour into prepared pie shell.
• Refrigerate at least 4 hours before serving.
• Top with sweetened whipped cream if desired.

ROSE LEVY BERANBAUM'S FRESH BLUEBERRY PIE RECIPE - (4.4/5)

Steps:

• PIE CRUST: Divide the butter into two parts, about two thirds to one third (5 tablespoons and 3 tablespoons). Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes. Place a medium mixing bowl in the freezer to chill. Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them. Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter from the freezer, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm. Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough with plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight. This dough can be stored, refrigerated, up to 2 days; frozen, up to 3 months. CRUST: Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers (or just fold it under). Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Preheat the oven to 425°F at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white -- this will help keep the bottom crust from getting soggy FILLING: Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust. Serve with whipped cream if desired. This pie can be stored at room temperature for up to 2 days.

FRESH BLUEBERRY PIE II

Steps:

• Pour one pint of the blueberries into the baked pie shell.
• Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
• Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.