DOES BLUEBERRY PIE HAVE TO BE REFRIGERATED RECIPES
FRESH BLUEBERRY PIE – CAN'T STAY OUT OF THE KITCHEN
Fresh Blueberry Pie uses blueberries fresh and cooked in a sauce. This easy recipe can be made in about 15-20 minutes. It's wonderful served with whipped topping or ice cream. This dessert is perfect for holidays like Fourth of July, potlucks or family reunions. Everyone loves this pie!
Provided by Teresa
Categories Pies/Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- In a large bowl, combine flour, 1/4 teaspoon salt and 3 tablespoons sugar.
- Add oil and milk and mix together.
- Roll out and line a 9 inch pie pan. Pierce crust with fork about 6-8 times to prevent shrinking while baking
- Bake at 375° for 10-12 minutes or until golden brown.
- Place 2 cups of fresh blueberries in baked pie shell.
- In a saucepan, combine 2 cups fresh blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar.
- Bring to a boil and continue to boil for 5 minutes or until thick and clear.
- Add butter and lemon juice.
- Pour filling over berries in pie shell and allow to cool.
- Refrigerate several hours or freeze an hour or two so the pie sets up.
- Serve with Cool Whip topping or ice cream.
CONTEST-WINNING FRESH BLUEBERRY PIE RECIPE: HOW TO MAKE IT
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.
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