Double Blueberry Pie Recipes

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EASY KETO BLUEBERRY PIE (DOUBLE CRUST)



Easy Keto Blueberry Pie (Double Crust) image

A deliciously easy recipe for Keto Blueberry Pie, that features fresh blueberries and a double flaky crust for one delicious low carb dessert!

Provided by Hilda Solares

Categories     Low Carb Keto Pies

Time 1h5m

Number Of Ingredients 10

1 cup of unsalted butter melted and cooled
2 large eggs
1 cup of measured and sifted almond flour or 1 cup of sunflower seed for a nut free option
½ cup coconut flour
½ teaspoon sea salt
2 cups of mozzarella cheese that has been melted in the microwave or in double boiler. Note that you want to melt right before it's called for in the recipe so that it it mixes well into the pie dough.
1 ½ cups of fresh blueberries or frozen
1/4 cup of fresh lemon juice
1/4 cup of sugar substitute
1 8 ounce package of room temperature neufchâtel cream cheese or regular cream cheese

Steps:

  • In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond flour and set aside.
  • Melt the unsalted butter and set aside
  • To the dry ingredients add the melted butter and combine quickly.
  • Next add the two whole eggs and combine.
  • Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in double boiler.
  • Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with the dough hook
  • Once the dough forms divide the dough in half to make the top and bottom of the pie crust.
  • Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
  • Roll out the chilled dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough.
  • Pre-heat oven to 350 degrees
  • Transfer one of the rolled crust into a 9-inch pie pan. Being careful to smooth any cracks.
  • After you have transferred the bottom crust to the pie pan. You can proceed to add the filling.
  • Spread the cream cheese layer to the bottom of the crust being gentle as to not tear the bottom crust. It is key that the cream cheese not be cold otherwise it will not spread.
  • Next add the blueberry filling
  • Once you add the filling to the pie and the top crust
  • Add 5 or 6 slits to the top of the pie to let the steam vent.
  • Bake the pie for 25-20 minutes or until the topping is lightly brown.
  • Allow the pie to fully cool before slicing.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition Facts : Calories 365 calories, Carbohydrate 4.9 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 6.9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 195 milligrams sodium, Sugar 3.1 grams sugar

DOUBLE CRUSTED BLUEBERRY PIE (DORIE GREENSPAN)



Double Crusted Blueberry Pie (Dorie Greenspan) image

This blueberry pie is delicious and suprisingly easy to make. It has a buttery, tender, and slightly flaky crust and the filling sets up beautifully. The recipe is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours".

Provided by blucoat

Categories     Grains

Time 1h20m

Yield 1 double-crusted pie, 12 serving(s)

Number Of Ingredients 15

3 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 1/4 cups very cold unsalted butter, cut into tbsp size pieces (2 1/2 sticks)
1/3 cup very cold vegetable shortening, cut into 4 pieces
about 1/2 cup ice water
2 1/2 pints fresh blueberries (5 cups)
1 cup sugar, or a little more, to taste, plus more for dusting
1/2 cup all purpose flour
1 pinch salt
1/2 lemon, zest of, Coarsely grated
1 dash fresh lemon juice, or a little more, to taste
1/4 cup dry bread, crumbs (you can use packaged unseasoned crumbs)
1 large egg, beaten with 1 tsp of water, for egg wash
sugar, for dusting

Steps:

  • FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
  • Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
  • To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
  • FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
  • Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F.
  • Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
  • Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
  • Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
  • Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
  • Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
  • Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

Nutrition Facts : Calories 475.4, Fat 25.9, SaturatedFat 14, Cholesterol 68.5, Sodium 318.3, Carbohydrate 57.8, Fiber 2.4, Sugar 27, Protein 5

DOUBLE BLUEBERRY COOKIE PIE



Double Blueberry Cookie Pie image

This blueberry pie uses prepared sugar cookie dough for its crust and decorative stars topping. It's perfect for a Fourth of July gathering. Feel free to use whatever shape you want for the cookie cutouts though. Originally from the food section of the Houston Chronicle in June of 2001.

Provided by Leslie in Texas

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

cooking spray
1 (18 ounce) package refrigerated sugar cookie dough, at room temperature
1/3 cup all-purpose flour
3 cups fresh blueberries, divided
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup water
1 teaspoon lemon juice
1 cup whipping cream

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9 inch pie pan and a small cookie sheet with cooking spray.
  • Combine cookie dough and flour in a small bowl.
  • Remove about a quarter of this mixture, cover with plastic wrap and refrigerate for later use.
  • With floured hands, press unrefrigerated cookie dough onto bottom and sides of prepared pie pan.
  • Set in freezer to firm, about 15 minutes.
  • On a lightly floured surface with a lightly floured rolling pin, roll out refrigerated cookie dough to 1/4 inch thick.
  • With a floured cookie cutter, cut out stars or other shapes.
  • Place on prepared cookie sheet.
  • Bake pie crust until golden, about 11 minutes, and stars for about 6 minutes; cool on wire racks.
  • In a medium saucepan, combine 1 cup blueberries,sugar,cornstarch, and salt.
  • Stir in 2/3 cup water and the lemon juice.
  • Bring to a boil over medium high heat.
  • Stirring constantly and crushing blueberries, boil until mixture thickens; stir in remaining blueberries and chill.
  • Spoon chilled blueberry mixture into cooled pie shell.
  • Decorate with star-shaped cookies and whipped cream.

Nutrition Facts : Calories 514.8, Fat 24.4, SaturatedFat 10.2, Cholesterol 59.3, Sodium 318.1, Carbohydrate 71.8, Fiber 1.9, Sugar 38, Protein 4.2

BLUEBERRY PIE RECIPE



Blueberry Pie Recipe image

Our Blueberry Pie Recipe has a delicious made-from-scratch double crust and is filled with freshly picked local Blueberries. It's just oozing with flavor and ready for a picnic. Of course, if fresh Blueberries aren't in season, you can always use some from the freezer. Either way, don't miss the opportunity to enjoy one of the South's favorite pies.

Provided by Steve Gordon

Categories     Desserts

Time 1h15m

Number Of Ingredients 7

4 cups of fresh Blueberries, may use frozen if needed.
1 Tablespoon of freshly squeezed Lemon Juice.
3/4 cup of Sugar.
3 Tablespoons of Cornstarch.
1/4 teaspoon of Salt
1/4 teaspoon of Cinnamon
1 Tablespoon of Unsalted Butter, sliced.

Steps:

  • Sort the berries and remove any stems or bad fruit.
  • Place berries in a colander and gently rinse under cool water. Let drain.
  • Place berries in a bowl and sprinkle with Lemon Juice.
  • Use a spoon and gently toss the berries in the Lemon Juice. Set aside.
  • In another bowl, add the Sugar, Cornstarch, Salt and Cinnamon. Mix well.
  • Sprinkle the Sugar mixture over the berries and toss to coat well.
  • Prepare and place the bottom crust in your pie pan or dish.
  • Add the berries to the bottom crust. Spread around evenly.
  • Slice pieces of Unsalted Butter over the top.
  • Add the top crust, tuck the top crust edges under the bottom crust edges and press the edges together to seal the pie all the way around.
  • REFRIGERATE the pie for about 20-30 minutes to let the crust dry.
  • Gently wrap Aluminum Foil around the outside edges of the pie to prevent burning.
  • Bake at 375º for about 45-50 minutes..or..until the filling is bubbly and the top crust is browned sufficiently. You should remove the Aluminum Foil for about the last 5-10 minutes of baking so the edges can brown as well.
  • Remove the pie from the oven when done and let cool on a wire rack.
  • Serve warm or cool.
  • Enjoy!

HOMEMADE BLUEBERRY PIE



Homemade Blueberry Pie image

After a few additional years of testing, this is now the best blueberry pie. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a jammy, yet sliceable consistency. For a truly out-of-this-world summer dessert experience, serve each flavorful slice with vanilla ice cream.

Provided by Sally

Categories     Pie

Time 7h

Number Of Ingredients 11

Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
6 cups (3 pints; 900g) fresh blueberries*
2/3 cup (135g) granulated sugar*
1/4 cup (31g) all-purpose flour
2 Tablespoons (14g) cornstarch
1/4 teaspoon ground cinnamon
2 Tablespoons (30ml) lemon juice
1 teaspoon lemon zest
1 Tablespoon (14g) cold unsalted butter, cut into small cubes
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust

Steps:

  • Prepare either pie crust recipe through step 5.
  • Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it's no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
  • Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
  • On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
  • Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.5-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here's a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
  • Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  • Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling's juices are bubbling everywhere, including in the center, 40-50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it's getting too brown.
  • Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
  • Cover leftovers tightly and store in the refrigerator for up to 5 days.

BLUEBERRY PIE (WITH CANNED FILLING AND PREMADE CRUST)



Blueberry Pie (with canned filling and premade crust) image

Do you want the taste of homemade blueberry pie without starting from scratch? Create some magic with a can of blueberry fruit pie filling plus a few easy additions. Your canned blueberry pie filling recipe will taste as if you baked for hours.

Provided by Tami Mack @ The Tasty Tip

Categories     Dessert

Time 1h20m

Number Of Ingredients 15

1 (21 oz.) can of blueberry pie filling
3 to 3½ cups of fresh or frozen blueberries
1 tablespoon of lemon juice
½ teaspoon of almond extract (optional)
½ teaspoon of ground cinnamon
pinch of nutmeg
pinch of allspice
¼ teaspoon of salt
½ to 1 cup of sugar (brown, granulated, or a mixture of the two)
¼ cup of tapioca flour (or tapioca pearls ground into powder)
2 tablespoons of unsalted butter
2 (9-inch) pie crusts for double-crust or 1 crust for open-top pie
2 egg whites
1 tablespoon of water
finishing sugar (optional)

Steps:

  • PREHEAT the oven to 400° F (200° C). Heat an additional 10 minutes after the oven reaches 400° F (200°C).
  • DUMP a can of blueberry pie filling into a medium bowl.
  • STIR in the fresh or frozen blueberries.
  • JUICE the lemon and pour the lemon juice and almond extract (if using) into the berries.
  • SPRINKLE in the spices and salt.
  • ADD half the sugar and stir until everything is combined. Taste and add additional sugar if needed.
  • GRIND the tapioca pearls into powder and mix into the pie filling.
  • SET ASIDE for 15 minutes so the tapioca can soften.
  • PREPARE the pie crust. Carefully unroll the premade crusts. Place one crust in the pie tin. Place the pie pan on a cookie sheet to catch any blueberry juice overflow as the pie bakes.
  • POUR the blueberry pie filling into the pie shell. Smooth it until it is evenly distributed in the pie pan.
  • DOT the filling with several pats of butter.
  • TOP the pie with the second refrigerated pie crust. Press the edges of the top and bottom crust together with a fork. Prick a few holes in the top crust for ventilation.
  • MAKE an egg wash by whisking 1 tablespoon of water into 2 egg whites OR 1 whole egg.
  • BRUSH the egg wash on the top pie crust. Sprinkle with finishing sugar (optional).
  • COVER the edges of the pie with aluminum foil so the crust does not burn during baking.
  • BAKE the pie for 40 to 50 minutes or until the pie filling is bubbly and the crust is lightly browned.
  • REMOVE the hot blueberry pie from the oven and allow it to cool for 15 minutes before cutting.
  • SERVE with a scoop of vanilla ice cream.

Nutrition Facts : Calories 329 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 8 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 148 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CLASSIC DOUBLE CRUST BLUEBERRY PIE



Classic Double Crust Blueberry Pie image

Use fresh or frozen blueberries and a homemade or purchased crust for this classic blueberry pie recipe. The pie is finished with a simple glaze.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 1h10m

Number Of Ingredients 12

2 pie crusts (homemade or store-bought)
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
Optional: 1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
2 teaspoons lemon zest (finely grated)
6 cups blueberries (fresh or frozen, thawed, rinsed well)
1 tablespoon butter (cut into small pieces)
1 egg yolk
1 tablespoon cream (or milk)
Garnish: cinnamon-sugar or vanilla sugar

Steps:

  • Heat the oven to 425 F.

Nutrition Facts : Calories 600 kcal, Carbohydrate 102 g, Cholesterol 52 mg, Fiber 7 g, Protein 7 g, SaturatedFat 7 g, Sodium 360 mg, Sugar 57 g, Fat 20 g, ServingSize 8 Servings, UnsaturatedFat 0 g

DOUBLE BLUEBERRY PIE



Double Blueberry Pie image

Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.-Jay Holzworth, Murray, Utah

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9

6 ounces reduced-fat cream cheese
2 tablespoons fat-free milk
1/2 teaspoon lemon extract
1 pastry shell (9 inches), baked
2 tablespoons cornstarch
1/4 cup water
1 tablespoon lemon juice
4 cups fresh or frozen blueberries, divided
Sugar substitute equivalent to 1/2 cup sugar

Steps:

  • In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell., In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes., Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 231 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BLUEBERRY PIE



Blueberry Pie image

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

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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

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