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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Ep. 386: Southern Blueberry Pie | Fresh Blueberry Pie Recipe
Hello my Friends, Welcome to my Southern Kitchen!!
Hope all of you are doing well, staying Safe and Healthy!!
Today I am making a Simple and Easy Blueberry Pie; full of Blueberry Goodness, baked in a buttery Pie Crust, and the Best part, we’re using Fresh Blueberries!!! The perfect Summer Dessert and great to serve at BBQ Cookouts and Fish Frys!!
Ellen’s Homemade Pie Crust Recipe:
Ellen’s Pie Recipes Playlist:
4 cups fresh blueberries, washed
3/4 cup white sugar
4 tbsp cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp (Pinch) ground nutmeg
1 tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 tbsp unsalted butter, cut into chunks
2 pie crusts for 1 (9 inch) pie plate (homemade, refrigerated or frozen)
Egg wash (1 egg + 1 tbsp water or milk, lightly beaten)
White Sugar
Unsalted butter chunks, optional
Vanilla Ice Cream, for serving
Baker’s Note: You can cover the edges with foil to prevent the crust from turning brown quicker while the pie is baking.
Preheat Oven to 375 Degrees
Grease pie plate with butter and line with one pie crust, set aside.
In a large bowl, add blueberries, sugar, cornstarch, salt, cinnamon, nutmeg, lemon juice and vanilla; stir until well combined and creates a glaze (do not bust the blueberries). Pour blueberry mixture into the pie crust and dot with 1 tbsp butter. Roll the other pie crust and cut into 1/2-3/4 inch wide strips and make lattice top, crimp and flute the edges. Brush the pie with egg wash, add the butter chunks on top (if using) and sprinkle with sugar. Bake the pie for 50 minutes. Remove from the oven and cool completely on wire rack before slicing. Serve with vanilla ice cream and enjoy!
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Southern Cheese Grits Casserole:
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Classic Blueberry Pie | Betty Crocker Recipe
This fruity pie makes excellent use of fresh, ripe blueberries during their peak midsummer season. Sweet and rich blueberry pie is sure to become a staple at every summer celebration.
Betty Crocker Classic Blueberry Pie recipe:
Fresh Blueberry Pie with Home Made Crust | Cooking With Brenda Gantt 2022
Cooking with Brenda Gantt, Andalusia, Alabama.
It's gonna be good y'all!
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At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
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Fresh Blueberry Crumb Pie Recipe
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Blueberries are in season so take advantage of the bounty!! I did just that by making this super yummy fresh blueberry crumb pie! That buttery flaky pie crust, fresh whole berries, sweet syrup, and golden crumb topping...yes lord!!! I almost forgot just how much I loved blueberries.
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Music by Kevin Macleod
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?
PRINTABLE RECIPES
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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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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