THICK and JUICY Blueberry Pie, with fresh or frozen berries! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2 pie crusts (a double batch of my homemade pie crust recipe)
5 cups fresh or frozen blueberries (675 grams)
3 tablespoons corn starch (4 tablespoons for frozen berries)
3/4 cup granulated sugar (150 grams)
1 egg
1 tablespoon water
Instructions
Preheat oven to 425 degrees F
Take half of the pie dough -- enough for one crust -- and roll it so that it is slightly larger than your pie plate (I use a 9 pie plate).
Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
In a large bowl, stir together blueberries, sugar and corn starch and pour into bottom crust.
Roll out second half of pie dough (one crust) and place over top of the blueberries, trim and crimp the edges as desired, or you can make a lattice crust as shown above if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
Whisk together egg and water and brush over the top crust (this is optional -- it just helps the crust to brown nicely).
Bake at 425 degrees F for 20 minutes until light golden brown. Cover with foil, reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-50 minutes (frozen berries will take longer).
Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices that are still slightly saucy. Let chill overnight in the refrigerator for perfectly clean slices.
3 Ingredient Apple Dump Cake Recipe with Cake Mix and Apple Pie Filling
Easy 3 ingredient Apple Dump cake recipe with cake mix and apple pie filling! An easy fall dessert to make this season for family and friends.
Full recipe here:
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Mixed Berry Pie Recipe | Perfect for Summer! | with Homemade Pie Crust
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One of my favorite summertime desserts! This incredible mixed berry pie recipe is easy to make and perfect for a special occasion or a simple backyard dinner! I make it with my Homemade Pie Crust recipe and fill the inside with blueberries, blackberries and raspberries! The berry filling has just the right amount of sweetness and hint of orange flavor from orange zest. I love to enjoy this pie a la mode with a scoop of vanilla ice cream on top!
Homemade Pie Crust Video:
INGREDIENTS:
For Pie Crust:
2 2/3 cup (334 g) all-purpose flour
1/3 tsp salt
1 cup plus 2 tbsp (255 g) unsalted butter
¼ cup, plus 2 tbsp (90 ml) ice cold water
For Berry Pie:
3 cups (570 g) blueberries
3 cups (375 g) raspberries
2 cups (288 g) blackberries
¾ cup (150 g) white granulated sugar
¼ cup (30 g) cornstarch
¼ cup (31 g) all-purpose flour
1 tsp vanilla extract
1 tbsp (15 ml) lemon juice
Zest from 1 large orange
1 beaten egg, for egg wash
Sugar sprinkles
Get the full recipe here:
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Contents of this video:
00:00 Introductions
00:39 Homemade Pie Crust
01:15 Mixed Berry Filling
02:38 Rolling out the Dough
04:05 How to Make Lattice Top
07:43 Baking the Pie
09:51 Taste Test
#berrypie #baking #dessert #tatyanaseverydayfood
Dutch Apple Pie #ad #kitchenaid #madewithkitchenaid #recipe
Ingredients crust
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
Ingredients topping
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
Ingredients filling
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Method
1. For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
2. Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
3. Remove and cover with cling film and rest in the fridge for at least 1 hour.
4. Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
5. Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
6. Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
7. For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
8. Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
9. Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
10. Sprinkle over the topping and bake at 180°c for 45 minutes.
11. Let it cool for at least an hour before you try and slice.
How to Make Pie Crust From Scratch
Learn how to make pie crust from scratch. I'm sharing tips for making pie crust and my favorite recipe too.
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Ingredients Needed...
1 1/4 cups Flour
1/2 teaspoon Salt
2-4 tablespoons Water
1/3 cup Fat Shortening or Butter
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EASY Blueberry Pie Filling (Blueberry Hand Pies and Blueberry Danish)
Learn how to make my homemade Blueberry Pie Filling and how to make Blueberry Hand Pies and Blueberry Danish! This is such an easy recipe - what will you make with it?
PRINTABLE RECIPES
Blueberry Pie Filling:
Blueberry Danish:
Blueberry Hand Pies:
INGREDIENTS
2 cups (about 9 ounces) blueberries (see note)
¼ cup water
1/3 cup (67g) granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
INSTRUCTIONS
Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.
While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.
Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.
Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.
Store in an airtight container in the refrigerator for up to 1 week.
Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you're using for baking instructions.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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