easy but good recipe for blueberry pie.?

Question

i have a crap load of fresh blueberries, have never made a pie, can anyone help?

Answer 1

Filling ingredients:
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces

Egg wash ingredients:
1 egg
1 Tbsp milk

1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan.

2 Whisk egg and milk together to make an egg wash and set aside.

3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Answer 2

Here are two recipes that are fairly easy:

VERY BLUEBERRY PIE (MOIST AND EASY)

4 c. blueberries
1 c. sugar
3/4 c. cold water
5 tbsp. flour
1 (9") baked pie shell
Whipped cream, as desired
Pinch of salt

Mix together 1/4 cup cold water, 5 tablespoons flour and salt; set aside. Bring to a boil 1 cup blueberries, sugar and 1/2 cup water; add the flour paste, stir and cook until thick. Cool. Add remaining berries, pour into cooked pie shell. Serve with a topping of whipped cream.

EASY BLUEBERRY PIE

1 unbaked pie crust
2 c. blueberries fresh or frozen
1 c. sugar
2 eggs
3 tbsp. self rising flour
1 tsp. vanilla
1 stick butter

Mix sugar, butter, eggs, flour, and vanilla real good. Add berries pour into crust and bake for 1 hour at 350 degrees

Answer 3

Cherry-Blueberry Pie

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"A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie."
Original recipe yield: 1 - 9 inch pie.

Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
8 (change)

INGREDIENTS:

* 1 (15 ounce) package refrigerated pie crusts
* 1/2 cup white sugar
* 2 tablespoons cornstarch
* 1/4 teaspoon ground cinnamon
* 1 (21 ounce) can cherry pie filling
* 1 1/2 cups frozen blueberries
*
* 1 egg white
* 1 teaspoon water
* 2 teaspoons sugar

DIRECTIONS:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

Answer 4

"This is a superb, easy dessert made with all-fresh blueberries during the peak of their season. You're gonna love it! At serving time, garnish with whipped topping."
Original recipe yield: 1 - 9 inch pie.
Prep Time:30
MinutesReady In:1 Hour 30 Minutes
Servings:8

INGREDIENTS:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
4 tablespoons lemon flavored gelatin mix
4 cups fresh blueberries
1 (9 inch) prepared graham cracker crust

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DIRECTIONS:
In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.

Answer 5

INGREDIENTS:
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.

Answer 6

The easiest way is to simply boil then simmer 3 cups of blueberries with 1 1/2 cups of sugar and about 1/2 to 1 cup of water. Let it cool a bit, then pour it into a pre-made pie crust. Then top with another crust, cut slits in the top, and bake.

Answer 7

BLUEBERRY PIE

4 c. fresh blueberries, divided in half
1/2 c. dark brown sugar
1/2 c. white sugar
3 tbsp. flour
1 tbsp. butter
2 tbsp. lemon juice (fresh)
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 pie shell, 8"-9", baked
1 c. heavy cream, whipped
1 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract

In a medium saucepan (or double boiler), combine sugars, flour, butter, lemon juice, nutmeg and salt. Stir until blended. Add 2 cups of blueberries.
Cook mixture over low heat, stirring until it comes to a boil and thickens. Cool to room temperature. Stir in remaining 2 cups of blueberries.

Turn into a baked pie crust.

Optional: Just before serving, top with whipped cream, sweetened with confectioner's sugar and flavored with vanilla and almond extract.

Sprinkle a few perfect berries on top and garnish with a sprig of fresh mint.

Answer 8

blueberry pie

2 frozen pie crusts (store-bought)
1 cup sugar
4 1/2 cups blueberries
1 lemon
5 tablespoons flour
salt

Preheat oven to 350 degrees. Unfold first pie crust and press into pie dish. Place blueberries in strainer and rinse. Drain berries and add to large bowl. Add flour and toss to coat. Add sugar, a squeeze of lemon and a dash of salt. Pour berries into pie shell. Cut other pie crust into 1 '' strips. Place strips on top of crust in criss-cross pattern to form a lattice. Bake for 45 - 60 minutes or until bubbly. Serve.
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Sour Cream Blueberry Pie


INGREDIENTS:
1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2 1/2 cups fresh or frozen blueberries
1 unbaked 9-inch pie shell
.
Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans
PREPARATION:
In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.
Serves 8 to 10.

Answer 9

Blueberry cream cheese pie

INGREDIENTS:
1 can (16 ounces) blueberries, drained, syrup reserved
1 can (8 ounces) crushed pineapple, drained, syrup reserved
1 package (8 ounces) cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pie shell, 9-inch
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup heavy whipping cream
PREPARATION:
Blend cream cheese, sugar, milk, vanilla, and pineapple. Spread over bottom of pastry; chill.
Blend 1/4 cup sugar with cornstarch and salt. Combine reserved syrups from blueberries and pineapple; measure 1 1/2 cups

Blend syrups into the cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice. Cool. Pour blueberry mixture over pineapple layer; chill thoroughly.
Top blueberry pie with whipped cream.

No bake blueberry pie

INGREDIENTS:
1 homemade or purchased 9-inch crumb pie crust, see below
6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespoon lemon juice
whipped cream or purchased whipped topping
PREPARATION:
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly.

Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.
Serves 8.

Down hone blueberry pie

INGREDIENTS:
1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2 1/2 cups fresh or frozen blueberries
1 unbaked 9-inch pie shell
.
Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans
PREPARATION:
In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes. Cookie Crumb Crust: 2 cups fine vanilla wafer crumbs
1/2 cup melted butter
1/3 cup sugar

Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.
Serves 8 to 10.

Answer 10

Here's one....

http://www.recipezaar.com/88989

Love blueberry pie myself.....yummmmm