baba0'riley
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- Jun 2, 2010
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i have never made a pie before, so if anyone has any tips they would be much appreciated. I also am looking for the BEST most delicious recipe for blueberry piep EVER. thanks 
what is the best recipe for a blueberry pie?
- Thread starter baba0'riley
- Start date
this is a recipe from allrecipes.com that ive used several times its AMAZING everyone loves it!
Ingredients
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden
couple tips: if the crust starts to burn cover it with foil loosely or put it on a lower rack. cut the butter into small pieces maybe 8 and spread them evenly. put the pastry you;re going to cut into the freezer for a couple minutes before cutting it and putting it over the top that way it wont crumble that can be really frustrating. when fluting the edges (if you dont get a pre-made) dont press them too thin it WILL burn hope i helped!
Ingredients
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden
couple tips: if the crust starts to burn cover it with foil loosely or put it on a lower rack. cut the butter into small pieces maybe 8 and spread them evenly. put the pastry you;re going to cut into the freezer for a couple minutes before cutting it and putting it over the top that way it wont crumble that can be really frustrating. when fluting the edges (if you dont get a pre-made) dont press them too thin it WILL burn
hope i helped!Here are some great recipes:
Blueberry No-Bake Pie
8 servings
1-1/4 cup water
1/4 cup cornstarch
1 (3 oz.) pkg. sweetened gelatin (flavor of choice)
2 cups frozen blueberries
1 baked 9-inch pie shell
1 cup whipped cream, lightly sweetened
Place water & cornstarch in pan. Bring to boil stirring mixture. Sprinkle flavored gelatin over
boiled cornstarch-water & stir to dissolve.
Fold in frozen blueberries & spoon into pie crust; cover & refrigerate until set, about 3 hours. To serve, top pie pieces with a dollop of whipped cream.
=======================
Blueberry Pie
Servings: 8
There is nothing to beat a fresh blueberry pie. It doesn 't need much: sugar, a bit of cornstarch to thicken all the nice juices & cinnamon. It 's perfect with fresh berries, but still mighty fine with frozen ones.
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Preheat oven to 425 degrees F (220 degrees C). Mix sugar, cornstarch, salt, & cinnamon, & sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, & dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, & make lattice top. Crimp & flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
====================
Blueberry Pie
8 servings
Crust:
One double recipe for all butter pie crust dough
Filling ingredients:
6 cups of fresh (or frozen) blueberries, rinsed & stems removed (if using frozen, defrost & drain first)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/4 teaspoon cinnamon
2 tablespoon butter (unsalted), cut into small pieces
Egg wash ingredients:
1 egg
1 tablespoon milk
Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, & trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, & lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size & thickness as the first.
Place on top of the berry filling. Tuck the top dough over & under the edge of the bottom dough, & crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
Whisk egg & milk together to make an egg wash.
Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425 F.
Reduce heat to 350°F & bake for 30 to 40 minutes more or until juices are bubbling & have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
Blueberry No-Bake Pie
8 servings
1-1/4 cup water
1/4 cup cornstarch
1 (3 oz.) pkg. sweetened gelatin (flavor of choice)
2 cups frozen blueberries
1 baked 9-inch pie shell
1 cup whipped cream, lightly sweetened
Place water & cornstarch in pan. Bring to boil stirring mixture. Sprinkle flavored gelatin over
boiled cornstarch-water & stir to dissolve.
Fold in frozen blueberries & spoon into pie crust; cover & refrigerate until set, about 3 hours. To serve, top pie pieces with a dollop of whipped cream.
=======================
Blueberry Pie
Servings: 8
There is nothing to beat a fresh blueberry pie. It doesn 't need much: sugar, a bit of cornstarch to thicken all the nice juices & cinnamon. It 's perfect with fresh berries, but still mighty fine with frozen ones.
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Preheat oven to 425 degrees F (220 degrees C). Mix sugar, cornstarch, salt, & cinnamon, & sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, & dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, & make lattice top. Crimp & flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
====================
Blueberry Pie
8 servings
Crust:
One double recipe for all butter pie crust dough
Filling ingredients:
6 cups of fresh (or frozen) blueberries, rinsed & stems removed (if using frozen, defrost & drain first)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/4 teaspoon cinnamon
2 tablespoon butter (unsalted), cut into small pieces
Egg wash ingredients:
1 egg
1 tablespoon milk
Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, & trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, & lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size & thickness as the first.
Place on top of the berry filling. Tuck the top dough over & under the edge of the bottom dough, & crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
Whisk egg & milk together to make an egg wash.
Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425 F.
Reduce heat to 350°F & bake for 30 to 40 minutes more or until juices are bubbling & have thickened. Transfer to a wire rack to cool. Let cool completely before serving.