HOW TO BAKE BLUEBERRY PIE RECIPES
BLUEBERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. —Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 553 calories, FatContent 25g fat (16g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 332mg sodium, CarbohydrateContent 78g carbohydrate (40g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
NO-BAKE BLUEBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 318mg sodium, CarbohydrateContent 49g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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BLUEBERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. —Richard Case, Johnstown, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 30 minutes
Category Desserts
Calories 553 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 30 minutes
Category Desserts
Calories 553 calories per serving
- Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.
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NO-BAKE BLUEBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
From tasteofhome.com
Reviews 3.3
Total Time 25 minutes
Category Desserts
Calories 523 calories per serving
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Reviews 3.3
Total Time 25 minutes
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Calories 523 calories per serving
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
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Reviews 5
Total Time 25 minutes
Category Dessert
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Calories 131 kcal per serving
- Pour this pie filling in a jar and let it cool down completely. Then refrigerate and enjoy for up to 1 week.
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Total Time 2 hours 10 minutes
Calories 90 per serving
- Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.
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Quick and easy blueberry pie filling recipe that's made with only 5 ingredients: blueberries, sugar, vanilla, lemon, cornstarch. It can be used as topping or filling in many desserts.
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Calories 131 kcal per serving
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Reviews 4.7
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Cuisine american
- Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.
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Serving a crowd? Treat your guests to this easy, delicious blueberry slab pie.
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