BLUEBERRY MERINGUE PIE - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making BLUEBERRY MERINGUE PIE. Made with frozen or fresh blueberries and a tasty meringue! See recipe below!!!
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Ingredients:
Recipe for blueberry filling:
3 to 4 cups fresh or frozen blueberries ½ cup sugar
4 tbsp cornstarch ¼ cup water
Ingredient’s for Meringue:
2 egg, whites ½ cup, white sugar ½ tsp, cold water ½ tsp cream of tartar (optional)
PASTRY
Ingredients for pastry:
2 cups white or wheat flour ½ cup cold unsalted butter
½ tsp sea salt ½ cup cold water
Method for blueberry filling:
In a saucepan add your fresh or frozen blueberries, no need to thaw. Toss in sugar, cornstarch and water.
Start cooking on a minute heat and stir until thicken, then pour in a bowl or mason jar. Then let it come to room temperature and refrigerate. ( Make the day before or morning of making the pie.)
Method for meringue:
In a small glass bowl with a high speed mixer pour room temperature egg whites in bowl and start mixing.
When soft peeks start to form add ½ tsp cold water, then slowly add sugar and cream of tartar, continue mixing until all sugar is dissolved and stiff peeks are formed. Add to pie when ready to do so!
Method for pastry:
Mix flour, butter (chop in pieces) and sea salt together in bowl mix with your hand or mixer with hook, add water mix with fork until it crumbles then shape into a ball with your hand, then remove from bowl.
Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even to fit a pie pan.
Keep one piece full and roll the other for another time.… or make another pie!!!
Next grease your pie pan, add the pastry in pan, preheat oven to 375ºF and bake for 15 to 20 minutes or until golden brown.
Then add the COLD blueberry mixture on top of the baked pie crust. Then top with meringue and spread over blueberry filling.
Preheat oven to 400ºF, after bake meringue for 5 to 10 minutes or until golden brown. Remove from oven and let come to total room temperature, before cooling in the fridge overnight. Enjoy!
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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6 secrets to perfect lemon meringue pie every time
Classic lemon meringue pie recipe with 6 tips to make flawless pie every time! No more soggy crust, no more weeping, no more beading!
00:02:50 - how to prevent beading issue
00:05:51 - how to prevent running filling
00:14:24 - how to prevent weeping issue
00:19:04 - how to cut how to cut meringue pie
FULL RECIPE:
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Thrive Life: Very Berry Pie Filling w/ Lemon Meringue (Part 1)
Thrive Life is your premier source for Healthy, Convenient, and Cost efficient foods. Our freeze dried foods, food rotation systems (food storage shelves), and our revolutionary calculators for food storage and emergency kits, Thrive Life offers the tools you'll need to create a comprehensive, customized emergency preparedness plan.
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I Try a Mary Berry Lemon Meringue Pie Recipe
Hi everyone, I received a request to make a lemon meringue pie and I love to eat it but I've never made it before! I found this Mary Berry cheats version which uses a cheesecake style base rather than a pie crust, so here's how I managed.
As you'll know if you watched, condensed milk is not to be found anywhere in our current lockdown (are we all baking 24/7?), so I found this really easy way to make it yourself - result! It took longer than 40 minutes (try double the time for me) but it was exactly like the tinned version and much cheaper when you make it yourself:
How to make condensed milk:
Mary Berry Quick/Cheats Lemon Meringue Pie:
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PERFECT Lemon Meringue Pie Recipe
A simply irresistible Lemon custard in crispy pie shell with toasted marshmallow on top!
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The Great Lemon Meringue Pie Disaster | Mary Berry Recipe
This week, due to popular demand, I decided to have a go at making Lemon Meringue Pie. I went back to my favourite recipe maker, Mary Berry, to see what she has to say on the matter. I failed... quite a lot. Here is my journey, will I succeed? All is revealed on my twitter/facebook & Instagram later today.
Recipe is available here:
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