BLUEBERRY TART WITH FROZEN BLUEBERRIES RECIPE RECIPES

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THE BEST BLUEBERRY PIE RECIPE - FOOD.COM - RECIPES, FOOD ...



The Best Blueberry Pie Recipe - Food.com - Recipes, Food ... image

From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.

Total Time 3 hours 50 minutes

Prep Time 50 minutes

Cook Time 3 hours

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16

2 1/2 cups unbleached all-purpose flour, plus more for work surface (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
1/2 cup vegetable shortening, cold, cut into 4 pieces
1/4 cup vodka, cold (see note above)
1/4 cup cold water
6 cups fresh blueberries (about 30 ounces, see note above)
1 granny smith apple, peeled and grated on large holes of box grater
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca, ground (see note above)
1 pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

Steps:

  • For The Pie Dough:
  • Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
  • Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
  • Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  • Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture.
  • With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
  • Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
  • Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
  • Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
  • For The Filling:
  • Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
  • Place 3 cups berries in medium saucepan and set over medium heat.
  • Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
  • Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
  • Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
  • Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
  • Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
  • Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
  • Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
  • Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
  • Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
  • Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
  • Flute edges using thumb and forefinger or press with tines of fork to seal.
  • Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
  • Place pie on heated baking sheet and bake 30 minutes.
  • Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
  • Transfer pie to wire rack; cool to room temperature, at least 4 hours.
  • Cut into wedges and serve.

Nutrition Facts : Calories 635.6, FatContent 34.4, SaturatedFatContent 16.8, CholesterolContent 76.7, SodiumContent 341.2, CarbohydrateContent 75.4, FiberContent 4.3, SugarContent 38.4, ProteinContent 5.9

EASY HOMEMADE BLUEBERRY PIE - INSPIRED TASTE



Easy Homemade Blueberry Pie - Inspired Taste image

Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. To top the pie, we like to add a lattice crust. It is simpler than it may seem, we’ve provided instructions below for you. If you prefer, you can also top the pie with a full sheet of pastry, just be sure to cut a few slits to allow steam to escape before baking. The pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and will run out of the pie onto your plate once sliced. Also, we like to use our Flaky Pie Crust recipe for this. Use ours, your favorite recipe, or store-bought pie crust.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 45 minutes

Prep Time 40 minutes

Cook Time 1 hours 5 minutes

Yield One 9-inch pie, 8 slices

Number Of Ingredients 12

Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)
2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries
1/4 cup (30 grams) cornstarch
2 teaspoons freshly grated lemon zest
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 pounds (900 grams) fresh blueberries (about 6 cups), see tips for using frozen
1 tablespoon butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for garnish

Steps:

  • Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting and turning the dough a quarter turn as you roll.
  • Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
  • Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
  • Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer the blueberry filling to the prepared pie crust. Refrigerate while you prepare the lattice crust.
  • Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another.
  • Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Watch us do this in our video: how to make a lattice crust).
  • Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges.
  • Dot the butter over the open areas of the lattice. Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
  • Heat oven to 400 degrees Fahrenheit. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
  • Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done.
  • Cool 2 to 3 hours before cutting to allow filling to set.

Nutrition Facts : ServingSize 1 slice, Calories 502, ProteinContent 6 g, CarbohydrateContent 63 g, FiberContent 4 g, SugarContent 24 g, FatContent 26 g, SaturatedFatContent 16 g, CholesterolContent 88 mg

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