How to Make Creamy Blueberry Pie | Pie Recipe | Allrecipes.com
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Watch how to make a creamy, custardy blueberry pie from scratch. It's simple to make, not too sweet, and delicious served warm or chilled. Top it with a scoop of vanilla ice cream, and you're in heaven!
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Berry Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a berry pie. This Berry Pie has a crisp and buttery top and bottom pastry crust, with a filling full of lightly sweetened blackberries, blueberries, raspberries, and strawberries. This dessert is perfect during the Summer months when berries are at their best. I love how the berries soften as they bake, becoming almost jam-like in texture and flavor. This pie is excellent served à la mode, that is, with a generous scoop of vanilla ice cream.
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Amazing Blackberry Hand Pies
These amazing blackberry hand pies are bursting with flavor and covered in a crisp butter crust flecked with rosemary. The jammy fruit filling, buttery pastry, and blackberry glaze all come together to make every bite beyond delicious. This recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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How To Make The Ultimate Blueberry Pie Recipe + Flaky Crust
Learn how to make the ultimate American Blueberry Pie Recipe with the flaky tender crust! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.
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INGREDIENTS FOR BLUEBERRY PIE:
►1 recipe for pie crust (yields 2 crusts)
►6 cups (2 lbs or 32 oz) fresh blueberries, rinsed and well drained
►1 tsp lemon zest (from 1 lemon)
►2 Tbsp lemon juice, freshly squeezed
►4 1/2 Tbsp all-purpose flour
►1/2 cup granulated sugar
►1 tsp ground cinnamon
►1 egg + 1 Tbsp water
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Blueberry Pie | Cooking Italian with Joe
When it come to blueberry pie, this is one of the best pie recipes I have ever tasted and comes with a little old school Italy. This is one of my most popular recipes for a reason, you gotta try it yourself! Check out the recipe at
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Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
Glaze
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
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