fast an easy recipe for blueberry pie.?

Answer 1

Fresh Blueberry Pie

Ingredients:
Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
3/4 cup sugar
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Directions:
1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

OR

Blueberry Pie Cups

Ingredients:
4 NABISCO Ginger Snaps, divided
1/2 cup blueberry pie filling
1 JELL-O Ready-To-Eat Vanilla Pudding

Directions:
CRUMBLE 1 cookie into the bottom of each of 2 microwavable dessert dishes.
TOP each with blueberry pie filling, half of the pudding and an additional crumbled cookie.
MICROWAVE on HIGH 45 sec. or until warmed. Serve immediately.

OR

Blueberry Pie

Ingredients:
4 cups fresh blueberries
1 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1 pkg. (15 oz.) ready-to-bake pie crusts (2 crusts)
1 Tbsp. butter or margarine

Directions:
PREHEAT oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Answer 2

Here's a recipe for a very easy cheesecake that my kids really enjoy as an afterschool snack. To make it really easy, use a ready-to-use graham cracker crust. 2 8-oz. packages cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1 graham cracker crust Beat cream cheese, sugar and vanilla on medium speed with an electric mixer until very well blended. Make sure all the cream cheese gets mixed in well. Add eggs and mix. Pour into crust and bake at 350 degrees for about 40 minutes. Refrigerate for 2 to 3 hours. 8 servings.

Answer 3

Blueberry Crumble Pie:

5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind
1 (8-ounce) carton low-fat sour cream
1/4 cup dry breadcrumbs
1 tablespoon granulated sugar
1 tablespoon margarine, melted

Preheat oven to 375°.

Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.

Yield: 8 servings

Answer 4

Blueberry Nut Crunch

1 lg can crushed Pineapple
3 cups fresh or frozen Blueberries
1 cup Sugar
1 box Yellow Cake mix
1 stick Margarine, melted
1 cup or more chopped Pecans

Lightly grease a 9x13 pan or dish. Spread the undrained pineapple over the bottom of the pan. Add blueberries and 3/4 cup of sugar. Sprinkle cake mix on top of fruit layer. Drizzle melted margarine all over the cake mix and top with pecans. Sprinkle the remaining 1/4 cup sugar on top. Bake at 350 degrees for 35-40 minutes. Cool cake for25 minutes. Take a spoon and cut down throughout the cake in several places to permit juices to come up. Serve plain or with whipped topping.

Answer 5

Blueberry Pie
"This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top."
Original recipe yield: 1 pie.
Servings:8 (change)

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INGREDIENTS:
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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DIRECTIONS:
Preheat oven to 425 degrees F (220 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

Answer 6

Go to the baking section of grocery store and pick up a can of blueberry pie filling, then go to frozen food section and pick up a double pack of frozen pie crust. Put pie filling in bottom crust, cover with the other crust, cut slashes in top crust and bake. The only other one that is easier is to buy frozen.

Answer 7

Heres one traditional recipe and a couple others. Hope they work :)

Blueberry Pie

4 cups fresh blueberries
1 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1 pkg. (15 oz.) ready-to-bake pie crusts (2 crusts)
1 Tbsp. butter or margarine

PREHEAT oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Blueberry Pie Cups

4 NABISCO Ginger Snaps, divided
1/2 cup blueberry pie filling
1 JELL-O Ready-To-Eat Vanilla Pudding

CRUMBLE 1 cookie into the bottom of each of 2 microwavable dessert dishes.
TOP each with blueberry pie filling, half of the pudding and an additional crumbled cookie.
MICROWAVE on HIGH 45 sec. or until warmed. Serve immediately.

Lemon Blueberry Cheesecake Bars

1 pkg. (2-layer size) lemon cake mix
1/2 cup MIRACLE WHIP Dressing
3 eggs, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
2 Tbsp. lemon juice
1 can (21 oz.) blueberry pie filling

PREHEAT oven to 350°F. Mix dry cake mix, dressing and 1 of the eggs until well blended; press firmly onto bottom of greased 13x9-inch baking pan.
BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Add remaining 2 eggs, the sugar and juice; mix well. Pour over crust.
BAKE 35 to 40 min. or until center is almost set and edges are lightly browned. Cool. Top with the pie filling. Refrigerate several hours or overnight. Cut into 30 bars to serve. Store leftover bars in refrigerator.

Answer 8

i ready made pie crust and 1 can of blueberry pie filling

Answer 9

go to kraft interactive kitchen for fast recipes and more.