Easy Dish It: Blueberry Cream Pie
Blueberry Cream Pie
1 premade deep-dish piecrust
¾ cup toasted and chopped pecans, divided
1 (8-ounce) package cream cheese, softened
2 cups plus 2 tablespoons confectioners’ sugar, divided
1½ tablespoons milk
1 (21-ounce) can blueberry pie filling
2 tablespoons fresh lemon juice
¾ cup fresh blueberries, washed and patted dry
½ pint heavy whipping cream
1. Preheat oven to 350 degrees.
2. Prick bottom of deep-dish crust with fork.
3. Bake 10 minutes or until golden.
4. Cool crust and sprinkle with ½ cup pecans; set aside.
5. With mixer, beat (8-ounce) package cream cheese, 2 cups confectioners’ sugar, and 1½ tablespoons milk until creamy.
6. Spread cream filling over crust and chill.
7. In a bowl, fold together (21-ounce) can pie filling, 2 tablespoons lemon juice, and ¾ cup fresh blueberries.
8. Spread blueberry mixture over cream cheese layer.
9. With mixer, beat ½ pint whipping cream, gradually adding 2 tablespoons confectioners’ sugar until soft peaks form.
10. Spoon whipped cream over blueberry layer.
11. Sprinkle with ¼ cups pecans.
12. Chill.
13. Enjoy!
Yield: 8 servings
Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina's Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
How to Make Deep Dish Blueberry Bacon Pie from WAITRESS the Musical
In today’s episode of The Great Taylor C. Baker Show, I am launching WAITRESS WEDNESDAYS! Every couple of weeks, I am going to pepper in some broadway magic by baking the pies from #WaitressTheMusical
First up, Deep Dish (Sh*t) Blueberry Bacon Pie. This is the first pie Jenna makes in the show, when she *spoiler alert* finds out that she is pregnant. This was a really fun (and delicious!) bake.
What is your favorite pie from #WaitressMusical? Comment below!
#SugarButterFlour
CRUST RECIPE HERE:
PIE RECIPE HERE:
CRUST INGREDIENTS:
???? 2 1/2 Cups Flour
???? 1/2 Teaspoon Salt
???? 3/4 Cup Butter, Cubed
???? 1 Teaspoon Apple Cider Vinegar
???? 1/2 Cup Ice Cold Water
PIE INGREDIENTS:
???? 1 1/2 cup heavy whipping cream
???? 2 pints fresh blueberries
???? 3 strips of fried, crisp bacon chopped into small pieces
???? 4oz. of gelatin powder
???? 1/4 cup + 4 tablespoons Grade A maple syrup
???? 3 tablespoons of water
???? 1/2 cup powdered sugar
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Blueberry Pie | Fruit Pie | Easy Dessert | Summer Dessert
In the northern hemisphere, summer is in full swing for most of us. And fruit pies are very popular now. We're making our signature blueberry pie for dessert today. I'm using frozen blueberries, since I seem to have those in my freezer at all times, but fresh blueberries are certainly a spectacular option. All the delicious flavorings add up to a scrumptious pie you'll want to eat for breakfast too. And why not. I did.
Blueberry Pie
4-5 cups, 567g, blueberries, fresh or frozen
½ cup, 115g, white sugar
3 tablespoons, 30g, cornstarch
1 teaspoon kosher salt
½ teaspoon cinnamon
2 tablespoons, 30ml, lime juice
½ teaspoon, 3ml, almond extract
2 pie crusts
cream and sugar (optional)
Preheat oven to 375°F, 190°C, gas mark 5. Place an 8-inch deep dish pie plate on a baking sheet. Ease bottom crust into pie plate. Whisk together the sugar, cornstarch, salt and cinnamon. Add in the berries and toss to coat. Add the lime juice and almond extract, mixing well. If you are using frozen berries, allow the berries to sit for about 20 minutes to just begin to thaw. Do not let them thaw completely. Pour mixture into bottom crust. Place top crust over the top. Fold over edges and crimp. Either slash, or cut out a shape in the middle. Brush top crust with heavy cream and sprinkle with sugar if desired.
Wrap edge of pie with aluminum foil. Bake in preheated oven for 50 minutes. Remove foil, and bake for an additional 25 minutes. Remove pie from the oven and allow to cool for several hours. Serve warm or room temperature. Store leftovers on the counter, covered.
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Emile Henry: Comstock Blueberry Pie
Follow these instructions for a delicious & easy blueberry pie that will impress any guest! Bake in your Emile Henry pie dish for perfect results.
Deep Dish Blackberry Pie Recipe | Fast and Easy Pie Recipe
Pie can be an intimidating dessert to make, but my grandma’s Easy Blackberry Pie Recipe is so simple and tastes like a dream!
You can find the full recipe here:
Baking tools:
Pie pans:
Measuring scoop:
Equipment I use:
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Thanks for watching! Happy Baking!