Blueberry Lemon Pie With A Butter Crust Recipes

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BLUEBERRY PIE WITH LEMON CRUST



Blueberry Pie with Lemon Crust image

I just had to share this blueberry pie recipe. Mom and I have fun making it together, and I hope one day to be a great baker like she is. -Sara West, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon grated lemon zest
2/3 cup shortening
1 tablespoon lemon juice
4 to 6 tablespoons cold water
FILLING:
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon zest
Dash salt
1 to 2 teaspoons lemon juice
1 tablespoon butter

Steps:

  • In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour. , Divide dough in half. On a lightly floured surface, roll out 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate., In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; place over filling. Seal and flute edges. Cut slits in top crust. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.

Nutrition Facts : Calories 398 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

Steps:

  • For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
  • Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
  • Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
  • Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
  • In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

BLUEBERRY-LEMON PIE WITH A BUTTER CRUST



Blueberry-Lemon Pie With a Butter Crust image

Oh my goodness, this looks so good! Putting here for safekeeping! Recipe courtesy Amy Thielen, show: Heartland Table, Episode: Butter Show

Provided by Sharon123

Categories     Pie

Time 1h45m

Yield 1 9" double crust pie

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine sea salt
9 ounces cold unsalted butter, cut into cubes (2 sticks plus 2 tablespoons)
1 teaspoon apple cider vinegar
6 cups blueberries
3/4 cup sugar, plus more for dusting the pie
5 tablespoons cornstarch
1 grated lemon, juice and zest of
2 tablespoons cold unsalted butter, cut into thin pats
heavy cream, for brushing the pie
ice cream, for serving

Steps:

  • For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
  • Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
  • Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
  • For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
  • Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 14 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
  • Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
  • Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
  • Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

Nutrition Facts : Calories 4421.3, Fat 236.1, SaturatedFat 146.4, Cholesterol 609.7, Sodium 1796.3, Carbohydrate 557.1, Fiber 30.2, Sugar 240.4, Protein 41.5

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