BLUEBERRY LEMON PIE FILLING RECIPES

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LEMON BLUEBERRY PIE RECIPE: HOW TO MAKE IT



Lemon Blueberry Pie Recipe: How to Make It image

"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 10

6 large eggs, lightly beaten
1 cup sugar
1/2 cup butter, cubed
1/3 cup lemon juice
2 teaspoons grated lemon zest
1 pastry shell (9 inches), baked
3 cups fresh blueberries
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice

Steps:

  • In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

Nutrition Facts : Calories 446 calories, FatContent 22g fat (11g saturated fat), CholesterolContent 195mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 57g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

PERFECT BLUEBERRY PIE FILLING RECIPE - FOOD.COM



Perfect Blueberry Pie Filling Recipe - Food.com image

I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 12

2 pints blueberries (4 cups)
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 egg, well beaten with
1 pinch salt, for egg washing top of pie
2 tablespoons sugar, for top of pie
2 individual pie crusts

Steps:

  • Combine 1 cup berries with 3/4 cup sugar in pan.
  • Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
  • Combine cornstarch and water in bowl.
  • Add to pan with blueberries.
  • Cook over medium heat until mixture comes to full boil and is clear and thick.
  • Pour hot mixture into large bowl.Cool until warm.
  • Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
  • Let cool before adding to pie crust.
  • Add top crust and brush with egg wash, sprinkle with sugar.
  • Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
  • This technique works for any delicate fruit such as raspberries or strawberries.

Nutrition Facts : Calories 401.1, FatContent 18.7, SaturatedFatContent 5.8, CholesterolContent 30.9, SodiumContent 263.9, CarbohydrateContent 56.1, FiberContent 3.6, SugarContent 29.4, ProteinContent 4.2

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