BLUEBERRY PIE WITH CORNMEAL CRUST
Steps:
- For the crust: Put the flour, yellow cornmeal, 2 tablespoons sugar and the salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse breadcrumbs. Combine 1/2 cup ice water and the apple cider vinegar in a liquid measuring cup. Add the ice water mixture to the flour mixture, 1 tablespoon at a time as needed, and pulse until the mixture just comes together. Turn the dough out onto a clean surface and press the dough together. Divide the dough in half and press into two discs. Refrigerate the dough until firm, at least 2 hours.
- For the filling: Put 4 cups blueberries and 1/3 cup sugar in a medium saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the blueberries start to release some of their juices, 3 to 5 minutes. By this time, the mixture will have started to boil. Lower the heat to a strong simmer and cook, stirring occasionally, until the mixture reduces, 10 minutes. Stir in the tapioca starch and cook until the mixture thickens and resembles, blueberry jam, 5 minutes.
- Transfer the mixture to a large bowl, then stir in the remaining 4 cups blueberries, the remaining 1/3 cup sugar, and the blueberry jam, lemon zest, lemon juice and salt. Cool completely, about 45 minutes.
- To assemble and bake: Roll 1 chilled dough disc into a 13-inch round (about 1/8-inch-thick) on a lightly floured surface.
- Roll the dough onto a rolling pin, then unroll it into a 9 1/2-inch glass deep-dish pie plate, letting it hang over the edge. Evenly spoon the chilled filling into the pie plate.
- Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired.
- Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
- Position a rack on the lowest shelf of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
- Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on top of the chilled pie, including the crimped edges. Sprinkle with the remaining 1 tablespoon sugar.
- Put the pie on top of the baking sheet in the oven and bake for 20 minutes. Lower the temperature to 375 degrees F and rotate the baking sheet. Bake, rotating the pan halfway through for even color, until the crust is golden brown and the filling is bubbling, about 1 hour. If the edges begin to brown too quickly, cover them with foil or crust protectors. Remove the baking sheet from the oven and allow the pie to cool completely on the baking sheet.
- Slice the cooled pie into 8 to 10 pieces before serving.
BLUEBERRY PIE WITH A CORNMEAL CRUST
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
- Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
- Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
- Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.
BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
BLACKBERRY-BLUEBERRY TART W/CORNMEAL CRUST
This is a very lovely summer pie, sweet, but not cloying, with a buttery cornmeal crust. I used frozen blueberries and blackberries, but feel free to use all blueberries or any other berry you'd like (though you may need to adjust the sugar amounts accordingly per berry swap).
Provided by BachFromTheDead
Categories Dessert
Time 35m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Farenheit.
- To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside.
- Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm.
- Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed.
- Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden. Serve cold and refridgerate for up to a week.
Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 43.9, Sodium 237.7, Carbohydrate 43.1, Fiber 2.3, Sugar 20.2, Protein 3.8
BLUEBERRY PIE WITH CORNMEAL CRUST AND LEMON CREAM
Provided by Claudia Fleming
Categories Mixer Dessert Bake Fourth of July Picnic High Fiber Blueberry Lemon Cornmeal Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.
- For filling:
- Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.
- Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.
- Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet. Carefully and evenly invert dough atop filling. Peel off second parchment sheet. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking. Lightly brush top crust (not edges) with milk. Sprinkle with raw sugar.
- Bake pie 15 minutes. Reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes. Cool pie completely on rack. Cut into wedges and serve with Lemon Cream.
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
BLUEBERRY PIE WITH OATMEAL CRUST
I love this recipe. I never had blueberry pie before and neither had my DH. He took one bite and said it tasted as good as cheese cake! (Very high compliment from him!) I've had the recipe a long time and don't know where I got it from.
Provided by LisaA
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together the butter and brown sugar.
- Stir in flour, salt and oats.
- Mix until well combined.
- Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust.
- Spread blueberries evenly into crust.
- Pat the remaining oat mixture onto top of blueberries.
- Bake in preheated oven for 40 to 50 minutes.
MARRY-ME BLUEBERRY PIE
I had a man propose to me after tasting this pie at a party. Yes, it's that good. The secret is my grandmother's super-flaky pie crust recipe. Best with fresh blueberries or dewberries.
Provided by JERKIE3
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix 2 cups self-rising flour, oil, and water together in a bowl until pie crust dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Turn 1 piece of dough over pie dish and peel off top piece of waxed paper. Trim crust if needed. Set remaining dough aside.
- Combine blueberries, sugar, 1/4 cup all-purpose flour, lemon juice, and salt together in a bowl until evenly mixed; pour into the pie crust. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on top crust.
- Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.
Nutrition Facts : Calories 428.8 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 21.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 437.5 mg, Sugar 28.7 g
CAPE COD BLUEBERRY PIE
We Northeasterners have been baking this pie since the 18th century. Settlers would've used little wild blueberries and topped it with cream. I do, too. -Nancy O'Connell, Biddeford, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.
Nutrition Facts : Calories 307 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 230mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 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 brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST
Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 22
Steps:
- In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
- In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
- Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
- Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
- Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
- Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.
Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g
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