How to make a Blueberry Pie Recipe
Ever wondered how to make a blueberry pie recipe? It's actually one of the easier pies to make and comes together in under 90 minutes. I'll show you how to make a delicious homemade flaky crust that compliments the tartness of the blueberries. Serve this up with ice cream and homemade whipped cream and boy oh boy are you good to go!
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How to make a Blueberry Pie Recipe with Ice Cream and Whipped Cream
Prep Time: 50 minutes
Cook Time: 40 minutes
Servings: 9
Author Chef Billy Parisi
Ingredients
For the Crust:
3 cups of Bob’s Red Mill All-Purpose Flour
2 ½ sticks of ice cold unsalted butter
1 tablespoon of sugar
½ teaspoon of sea salt
4 to 6 ounces of ice cold water
For the Filling:
6 cups of rinsed fresh blueberries
juice of 2 lemons
1 teaspoon of cinnamon
1 cup of sugar
¼ cup of Bob’s Red Mill All-Purpose Flour
2 tablespoons of unsalted butter melted
1 tablespoon of turbinado sugar
Instructions
1. Dough: In a food processor, process flour, butter, sugar and salt until the fat is the size of a small pea. At this point slowly drizzle in the cold water until the dough moistens up. Next, sprinkle on some flour to a cutting board or clean surface and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed, roll out the dough balls until they are large enough to fill up a 9 pie tin. Stack the dough in between parchment paper on a sheet tray and chill.
2. Lay down one of the rolled out dough balls into the pie tin and set the other aside.
3. Filling: In a large bowl mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined. Once mixed place in the pie tin with the dough in it. Cover the pie with the other rolled out dough ball and trip around off any access dough. Crinkle the edges or press with a fork.
4. Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
5. To Bake: Bake at 375° for 35-40 minutes or until the pie is browned on top and firm. Once cooked, remove from the heat and let cool completely on a rack.
6. Serve with ice cream, whipped cream and mint.
No Bake Decadent Dessert | Blueberry Cream Cheese Pie
This heavenly blueberry cream cheese pie is one for the books. Between the luscious crumbly graham cracker crust, creamy cheesecake filling, and fresh blueberry topping, this pie will definitely tantalize your taste buds.
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Grab the full, printable recipe on my blog:
INGREDIENTS
Blueberry Topping
3 cups fresh blueberries, approximately 1 pound container
2 tablespoons cold water
3 tablespoons granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Cream Cheese Filling
9 ounces graham cracker crust (10-inch)
½ cup cold water
2¼ teaspoons unflavored gelatin, 1 packet from a 1-ounce box (I used the Knox brand)
1 cup heavy whipping cream, very cold
12 ounces cream cheese, softened to room temperature
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Garnish
8 ounces extra creamy Cool Whip whipped topping, thawed
INSTRUCTIONS
NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.
Blueberry Topping
In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.
Cream Cheese Filling
Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps.
Set aside for 2 to 3 minutes to thicken.
In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then
you run the risk of splattering the loose heavy cream everywhere. Set aside.
In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.
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No-Bake Blueberry Cream Pie with Graham Cracker Crust
No Bake Blueberry Cream Pie with Graham Cracker Crust is a taste of summer you won't forget. Best served chilled, this pie filling is rich, creamy, and fruity with just the right amount of sweetness. The graham cracker crust is classic and one you can repurpose for other no bake desserts like my other favorite, cheesecake!
BLOG POST
RECIPE
:::ingredients
--------Graham cracker crust
1 cup graham cracker crumbs ground in a food processor
5 1/2 Tablespoons unsalted butter melted
3 tablespoons sugar
--------Blueberry filling
2 1/2 cups blueberries i used frozen
2 teaspoons cornstarch
2-3 tablespoons sugar adjust sweetness while cooking, 1 Tbsp at a time to taste.
--------Cream Topping
2/3 cup mascarpone cheese
2/3 cup Greek yogurt I used Greek Gods Whole Milk
2 tablespoons sugar
--------Blueberry topping
1 cup Fresh blueberries for garnish
whipped cream optional
INSTRUCTIONS
--------Graham cracker crust
Spray the bottom and sides of pie tin or glass pie dish with nonstick spray. Using your hands, mix crust ingredients in a medium bowl.
Pack onto pie dish in an even layer and press firmly. Chill until firm, at least 45 minutes.
--------Blueberry Filling
Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally.
Cook about 6 minutes until thickened. Set aside and allow to cool. (For quicker cooling set in a metal container and place in an ice bath!)
--------Cream Topping
Meanwhile, combine mascarpone cheese, yogurt and 2 tablespoons sugar. Beat with electric mixer until smooth and set aside.
--------Assembly
Take out your pie crust from the refrigerator and spread with the cooled blueberry mixture. Spread evenly using a spoon or spatula.
Top the blueberry mixture with the cheese yogurt mixture in an even layer. Top with fresh blueberries.
Chill until set, about 5 hours. Remember to share and serve with additional whipped cream!
All Day I Eat Like a shark - japanese cooking, indoor gardening and travel. Subscribe for new videos posted each Wednesday!
Blueberry creamcheese pie - Pineapple Top Hawaii
Day 23 of 24 days of desserts!
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Blueberry creamcheese pie! Its childhood memory when I see this dessert, every family gather long there’s atleast one of these pies, so incredibly simple but so delicious! Creamcheese, cool whip, crust and topping how easy! See how I whip this up in seconds! #pineappletophawaii #hawaii #hawaiieats #food #desserts #blueberry #creamcheese #pie #easy #ono
Martha Stewart's Fresh Blueberry Lattice Pie | Martha Bakes Recipes | Martha Stewart
This recipe is, well, easy as pie! Martha Stewart shows you how to make her fresh blueberry lattice pie. The ornate lattice isn’t just a vent for steam to escape, it’s also visually stunning—like a gorgeous woven basket made from pastry dough—made even more beautiful with the glisten from a sprinkle of sanding sugar. Let the aroma from this perfectly baked pie fill every room in your home!
#Blueberry #Lattice #Pie #Baking #Dessert
0:00 Introduction
0:15 How to make lattice crust from scratch
2:04 Homemade blueberry pie filling recipe
3:18 How to make blueberry pie with lattice crust top
6:44 Finished Blueberry Lattice Pie
Blueberry Lattice Pie (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 10 Episode 11.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Fresh Blueberry Lattice Pie | Martha Bakes Recipes | Martha Stewart
Learn How to Make Blueberry Pie Bars | Fresh Blueberry Bars Recipe | CA GROWN
Chock full of fresh, abundant California blueberries and a crust that is to die for, these Fresh Blueberry Pie Bars are sure to be a hit!
Get the printable recipe for Blueberry Pie Bars here:
Make your own Blueberry Pie Bars with this recipe:
Ingredients:
Bottom Crust
1.5 cups flour
3/4 cup sugar
1/2 tsp salt
12 T butter, cold
Filling
1 cup sugar
2 eggs
1/2 cup sour cream
1/3 cup flour
3 cups fresh blueberries
Instructions
Preheat oven to 375° and spray a 9x11 baking dish with cooking oil.
Combine the crust ingredients and mix with the paddle attachment of a mixer. Set aside about a cup of the crust for the topping.
Press the remaining crust mixture in to the bottom of the prepared dish. Bake for about 12 minutes.
Whisk the eggs and add the remaining filling ingredients in a bowl and combine until smooth and creamy. Fold in the blueberries. Pour over the prepared crust and top with the reserved crumble crust.
Bake for 40-45 minutes or until cooked through and golden. Allow to cool for about an hour before serving.
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