CONTEST-WINNING FRESH BLUEBERRY PIE RECIPE: HOW TO …
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. 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 brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 48g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
BLUEBERRY PIE FILLING RECIPE - NYT COOKING
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
Provided by Cathy Barrow
Total Time 1 hours
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
- Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
- Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.
Nutrition Facts : @context http//schema.org, Calories 108, UnsaturatedFatContent 0 grams, CarbohydrateContent 28 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 1 milligram, SugarContent 20 grams
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