One Crust Blueberry Pie Recipe

Preheat oven to 375 degrees. Roll out half the pastry and line a 9 inch pie pan. Ingredients: 13 (blueberries .. cornstarch .. flour .. nutmeg .. pecans ) 9. ONE CRUST BLUEBERRY PIE. Put 3 cups fresh berries into a large baked pie shell. Cover with the following with a dab of whipped topping or whipped cream.

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I have been searching for a great blueberry pie recipe and have made many pies during that search (including a Cook's illustrated recipe for …

Rating: 5/5(374)
Total Time: 1 hr 10 mins
Category: Blueberry Pie
Calories: 461 per serving
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

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Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed. In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine. With a little egg wash brush the pastry around the edge of …

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Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden …

Rating: 5/5(77)
Total Time: 15 mins
Category: Desserts
Calories: 269 per serving
1. Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate.
2. Trim and flute edge. Refrigerate 30 minutes.
3. Line crust with a double thickness of foil.
4. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes.

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Preheat the oven to 400˚ F. Line a sheet pan with parchment paper. Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie

Author: Ina Garten
Steps: 6
Difficulty: Easy

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Cover and refrigerate for one hour. Divide dough in two. On the gently floured surface, unveil one portion to suit a 9-in. cake plate. Transfer pastry to cake plate trim to at least one in. beyond fringe of plate. Inside a large bowl, combine the particularly, sugar, flour, lemon peel and salt spoon into crust.

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Preheat oven to 375*. Place pie crust into pie pan and crimp edges as desired. In a mixing bowl, combine all filling ingredients gently. Pour evenly into pie plate. Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this). Sprinkle evenly over filling.

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Add the berries to the bottom crust. Spread around evenly. Slice pieces of Unsalted Butter over the top. Add the top crust, tuck the top crust edges under the bottom crust edges and press the edges together to seal the pie all the way around. REFRIGERATE the pie for about 20-30 minutes to let the crust dry.

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Pie reigns as one of life's great pleasures. This assortment of delicious one-crust pie recipes covers favorite flavors for any occasion. From classic apple and lemon meringue to divinely decadent creations such as chocolate pie with whipped cream topping, you can turn to these recipes to please your crowd again and again.

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Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed. In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine. Pour …

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Prepare pastry for a 9-inch double-crust pie. Divide in half, form into discs about 1-inch thick, wrap, and chill. Heat oven to 425˚ F. In a large bowl, mix sugar, flour, and cinnamon. Stir in blueberries. Roll out the bottom crust and transfer into the pie plate. Roll out the top crust, cut about 8 slits in the center of the top crust for vents.

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Great, simple recipe for blueberry pie filling. Tried it with graham crumb crust and flaky pie crust. The flaky pie crust was a much better complement to the fresh berries. Definitely substitute lemon juice for 1/4 cup of the water.

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An easy blueberry pie is the perfect dessert for summer, and this blueberry pie with premade crust will become your new go-to. Did we mention you can prep this recipe in just 15 minutes? A Pillsbury™ Pie Crust adds a buttery, flaky texture that pairs with delicious berries to create a satisfying blueberry pie that will impress the entire family.

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In a large bowl, combine sugar, flour, salt, cinnamon, lemon juice, grated lemon zest, and blueberries. Roll out half of the pastry. Line a 9-inch pie pan and trim edges. Pour the blueberry mixture into the pie crust and dot it with small pieces of butter. Roll out remaining pastry to about 1/8-inch thick.

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On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide …

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In 2-quart saucepan, combine sugar and cornstarch. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes.

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1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes. 2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. 3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes

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