Blue Ribbon Wild Blueberry Pie Recipes

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.

MYSTERY INGREDIENT WILD BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

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.

HOMEMADE WILD BLUEBERRY PIE WITH CRUMB TOP!

Steps:

• 1. In large saucepan, bring 4 cups frozen berries and 1 cup + 1 Tbl. sugar to a boil over medium-high heat stirring/folding gently until sugar has dissolved and there is juice. Mix cornstarch with cold water and pour into berry mixture stirring. Gently stir until clear and thickened. Remove from heat, add rest of pie ingredients except last of berries, and fold until mixed in and butter has melted. *Fold in last of frozen berries. Cool and chill. Spoon pie filling into pie plate that is lined with unbaked pastry. Flute pie edge.
• 2. For Crumb Topping: Place cut-up butter into medium-sized mixing bowl. Drizzle with vanilla. Add the 1/4 cup sugar and the flour. Cut in butter until crumbs. *I just do this with my fingers. Sprinkle over pie. Sprinkle top with 1/2-1 tsp. sugar. Pop into pre-heated 400 degree oven, close door, reduce heat to 375, and bake for about 40 minutes until it just starts to bubble and crust is golden brown. Remove and cool on counter. Can store, covered, on counter at room temp., or placed into the fridge and chilled.

BLUE RIBBON CRANBERRY BLUEBERRY PIE

Steps:

• In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
• Cook over medium-high heat until mixture boils, stirring constantly.
• Reduce heat; simmer until cranberries pop and mixture is very thick.
• Cool 15 minutes.
• Preheat oven to 425º.
• Place one pie crust in bottom of pie plate.
• Pour mixture into crust.
• Top with 2nd crust (I like to make a lattice top.).
• Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
• Cover edge of crust with strips of foil if it's getting too brown.
• Cool 2-3 hours before serving.
• Sprinkle with powdered sugar if you'd like.

HOMEMADE BLUEBERRY PIE

Steps:

• To make the pie crusts, whisk together flour, sugar, and salt.
• Using a pastry cutter, cut in the butter, and shortening until the mixture resembles a large crumb.
• Pour in the water and stir until a dough forms.
• Turn the dough out onto a work surface and gently knead to combine all the flour to create a soft ball of dough.
• Divide the ball into two equal-sized balls.
• Flatten each ball into a disc and wrap in plastic wrap.
• Chill the dough for 1-hour or until ready to use.
• In a large deep skillet, add 3 cups of blueberries, lemon juice, and sugar.
• Heat over medium heat, while mashing the blueberries.( Blueberries will become easier to mash as they heat)
• When the blueberries have released their juices, bring the mixture to a boil, and then reduce heat to a simmer.
• Stir in cinnamon and nutmeg.
• Simmer until mixture has reduced and thickened.
• Turn off heat and stir in lemon zest and tapioca.
• Remove from heat and gently stir in remaining blueberries.
• Stir in vanilla extract and salt.
• Let mixture cool completely so the tapioca has time to do it's thing.
• Roll out one of the chilled pie crusts and place it into a glass, deep dish pie plate.
• Pour blueberry mixture and spread out.
• Top with chopped butter.
• Roll out the second chilled pie crust and place over the filling, sealing the edges.
• Brush the top crust with heavy cream and sprinkle sugar.
• Create 3-4 slits in the center of the pie for ventilation.
• Bake in preheated 375 F. oven on center rack for 50-55 minutes or until crust is golden.
• Remove from oven and place on a cooling rack to cool.
• Let pie cool completely before cutting.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!

WILD BLUEBERRY PIE

Steps:

• To make the pie:
• Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
• Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

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.