The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
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How to Make Homemade Vegan Blueberry Pie ????????
An old fashioned homemade vegan blueberry pie recipe made with 9 simple pantry staples! So delicious and easy to bake. Hope you enjoy! PRINTABLE RECIPE HERE:
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I hope you enjoyed this easy vegan pie recipe!
Easy Blueberry Hand Pies Recipe
Easy Blueberry Hand Pies Recipe
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How to make blueberry pocket pies - Pocket pies ? Yes ! These are tiny pies that can be held in one hand, they are a half moon shape, easy to make, and yummier to eat ! We'll start off with fresh blueberries, turn them into a blueberry filling, then make our dough, and finally assemble and bake our blueberry pocket pies !
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Mobile users:
Here is the link to the chocolate raspberry tart that is shown at the end of this movie:
For those interested, I'm using the Salton brand HP1209 portable stovetop, in this cooking demo. I picked this up locally for just $19.99 it works like a charm, and is extremely fast at heating things. Salton calls this their portable cooking range
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WILD BLUEBERRY PIE recipe | Homemade & Handmade!
RECIPE BELOW!!!
Head HERE for the full story:
Superior berries baked in a tender, flaky crust, bubbling with the perfect mix of sweet, tang and spice - our WILD BLUEBERRY PIE will exceed your greatest expectations.
To put this in perspective, our intent is to share our absolute favourite recipes with you, but every once and a while we produce something that makes even us say “Wow!” This WILD BLUEBERRY PIE is that, and then some!
For repeat visitors interested in a story, settle in and get ready to talk about feelings.
*Crickets chirping*
Let me just admit from the outset, my family and closest friends all know I’m a pretty emotional guy. Thankfully, I’m good with that. I’m the guy who gets all misty when I meet dogs – any dog, ALL dogs. I’ve also been known to shed a tear when I walk into a room filled with people I deeply care about; it’s these moments of overwhelming joy that bring tears to my eyes.
While working on this recipe, I came face-to-face with yet another instance where my feelings got the best of me. I prepped the ingredients, assembled the pie, baked it and gave it time to cool. After all of that, we got ready to shoot video of that first bite and, yup, it took everything in my power, not to break down in a puddle of tears. The joy of tasting this WILD BLUEBERRY PIE does it to me every time.
So, if your feeling a bit down and need a boost of positive vibes (and who doesn’t?), I have three simple suggestions; go out and hug a dog, hang out with people you love deeply, and make this WILD BLUEBERRY PIE. Trust me, you’ll feel great!
Here are some things to keep in mind:
PIE DOUGH – If you’re someone who hesitates to make a pie because you fear working with pie dough, let’s change that right here, right now. Make sure to check out our simple 1-minute video tutorial. The one truth every seasoned pie maker knows is that practice makes perfect!
WILD BLUEBERRIES – Whenever we prepare a dessert that involves only one fruit, you simply have to find the best. Wild blueberries never, ever disappoint.
Up here in Ontario’s cottage country, wild blueberry picking is a time-honoured tradition where just a bit of effort can reap joy-inducing rewards. If heading off into the bush isn’t your thing, keep your eyes peeled for the arrival of these petite, jewel-like berries at local farm stands.
While we especially love wild blueberries for their intense, tangy flavour, let’s not forget their other important attribute - they hold their shape, texture and colour when baked and used in food preparation.
SUGAR & SPICE – I used two sugars in this recipe and love the depth of flavour they added. I also think the pinch of both ground cinnamon and nutmeg played perfectly off of the natural tang of wild blueberries. Since I’m only calling for a pinch of each, give this hit of fragrant spices a try – I know you’ll love it.
THE UPPER CRUST – Sometimes, the best things happen when you purposefully stop to rethink a key step in a recipe. The upper crust treatment in this recipe evolved from my goal to create a new look from the previously used trellis crust on our delicious INDIVIDUAL TURKEY POT PIES and full vented crust on our RHUBARB PIE.
In my mind, I envisioned little blueberries peeking out from under the crust. This was easier than you might think, and all you’ll need to accomplish this stunning look are a few different sized vegetable and/or cookie cutters.
STAY COOL – It’s essential to give your finished pie a chance to cool for a bit before serving; I suggest letting it sit for two hours. Even with this extended cooldown, one of the hallmarks of a homemade blueberry pie is the way it weeps slightly when cut. Suggestion: have a spoon handy when you cut your pie to snag a taste of the extremely flavourful syrup slowly coming off the pie.
I’m really hoping I’ve inspired you to try our WILD BLUEBERRY PIE, and if part of your experience mirrors mine and you end up just a bit verklempt, so be it. Go easy on yourself - they’re feelings, nothing more than feelings!
Make a WILD BLUEBERRY PIE and feel the love for homemade pie!
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Homemade Blueberry Pie Filling for Canning Yield: This recipe will make approximately 4 quart jars
Homemade Blueberry Pie Filling for Canning
Yield:
This recipe will make approximately 4 quart jars of pie filling.
Prep Time:
20 minutes
Cook Time:
10 minutes
Processing Time:
30 minutes
Total Time:
1 hour
Ingredients:
• 12 cups fresh blueberries, washed and drained
• 2-3/4 cups granulated sugar
• 1 cup ClearJel (a corn starch derivstive used for canning)
• 2 1/4 cups cold water
• 1/2 cup bottled lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Materials:
• Large pot
• Whisk
• Canning jars (4 quart size), lids, and rings
• Canning funnel
• Ladle
• Jar lifter
• Large canning pot with rack
Instructions:
1. Prepare the blueberries: Place the blueberries in a large pot. Set aside.
2. Make the syrup: In another large pot, whisk together the sugar and ClearJel. Add the water, and whisk until smooth. Over medium heat, bring the mixture to a boil, stirring constantly. Once boiling, add the lemon juice and return to a boil for 1 minute, continuing to stir.
3. Combine ingredients: Add the cinnamon and nutmeg to the syrup, followed by the blueberries. Stir gently to mix. Return to a boil, then remove from heat.
4. Prepare for canning: Sterilize your jars by boiling in a large canning pot for 10 minutes. Warm your lids in a small pot over low heat. Keep everything hot until ready to use.
5. Fill the jars: Using a canning funnel and ladle, fill each jar with the blueberry filling, leaving a 1-inch headspace at the top. Wipe the rims of the jars with a clean cloth. Apply the lids and screw on the rings until they are fingertip-tight.
6. Process the jars: Place the jars in the canning pot, ensuring they are completely covered with water. Bring to a boil and process quart jars for 30 minutes. Remove the jars and let them cool.
7. Check the seals: Once the jars have cooled, check the seals to ensure they have properly sealed. Lids should not flex up and down when pressed in the center. Any jars that do not seal properly should be refrigerated and used first.
8. Store your pie filling: Store your jars in a cool, dark place. Properly canned and stored, this blueberry pie filling should maintain peak quality for 12 to 18 months.
Notes:
This blueberry pie filling is safe for home canning thanks to the acidity of the blueberries and lemon juice. Always be sure to follow all safety guidelines when home canning.
When you're ready to use the filling, simply empty the contents of one jar into a pre-baked pie crust, add a top crust if desired, and bake until the crust is golden and the filling is bubbly. Enjoy!
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Mini Blueberry Pies | Individual Blueberry Crumble Pies | The Floral Apron
Bite-sized blueberry pies are baked in a muffin pan and topped with a buttery crumble topping. Filled with fresh blueberries and a hint of lemon, these mini blueberry pies are certain to be a new favorite summer dessert!
The recipe for my mini blueberry pies is up on my website here:
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