RUNNY BLUEBERRY PIE RECIPES

BLUEBERRY PIE | ALLRECIPES

Blueberry Pie | Allrecipes image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories Desserts Pies Fruit Pies Blueberry Pie Recipes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 pie

Number Of Ingredients 7

Ingredients

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, CarbohydrateContent 52.6 g, CholesterolContent 3.8 mg, FatContent 16.6 g, FiberContent 3.5 g, ProteinContent 3.3 g, SaturatedFatContent 4.7 g, SodiumContent 317.7 mg, SugarContent 26 g

CONTEST-WINNING FRESH BLUEBERRY PIE RECIPE: HOW TO MAKE IT

Contest-Winning Fresh Blueberry Pie Recipe: How to Make It image

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

Ingredients

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

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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