How To make Blueberry Pie
CREAM CHEESE PAStrY:
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla
FILLING:
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground
GLAZE:
1 Egg yolks
1 tb Cream, sour
Blueberries can be fresh or frozen. Preheat oven to 425. Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.) On lightly floured surface or pastry cloth, roll out 1/2 dough to 11" circle. Line 9" pie plate; set aside. Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11" circle; place over fruit mixture. Turn edges under and flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie. Bake 10 mintues. Remove pie from oven; reduce temperature to 350. Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven and Cool on wire rack. Serve warm or at room temperature. Nutrition information per slice: 342 calories, 4 gm protein, 45 gm carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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TRADITIONAL FINNISH BLUEBERRY PIE RECIPE | MUSTIKKAPIIRAKKA | INTHEKITCHENWITHELISA
The Recipe for Finnish Blueberry Pie is available here
Traditional Finnish Blueberry pie recipe or Mustikkapiirakka. In Finland this is a all year round recipe that people make with the blueberries picked from the forest. Now that I am living in Germany I have to use store bought blueberries :(
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How to Make Blueberry Pie #shorts
Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.
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Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
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Blueberry Pie (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a blueberry pie. Nothing reminds me more of summer than a freshly baked Blueberry Pie full of big and plump, sweet and juicy berries. Link to the Pie Crust recipe:
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EASY Blueberry Pie Filling (Blueberry Hand Pies and Blueberry Danish)
Learn how to make my homemade Blueberry Pie Filling and how to make Blueberry Hand Pies and Blueberry Danish! This is such an easy recipe - what will you make with it?
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Blueberry Pie Filling:
Blueberry Danish:
Blueberry Hand Pies:
INGREDIENTS
2 cups (about 9 ounces) blueberries (see note)
¼ cup water
1/3 cup (67g) granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
INSTRUCTIONS
Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.
Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.
Store in an airtight container in the refrigerator for up to 1 week.
Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.
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