How do I make blueberry pie?

Question

I already have a crust and I have canned blue berry stuff for pies, but the can or the crust has a recipe for me to follow, can you give me one?

Answer 1

BLUEBERRY PIE

Pastry for 9 inch two crust pie
1/2 c. sugar
1/3 c. all purpose flour
1/2 tsp. ground cinnamon (optional)
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry lined pie plate; sprinkle with lemon juice and dot with butter. Cover with top crust that has slits cut in it; seal and flute.

Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes. 6 servings.

VARIATIONS:

Canned Blueberry Pie: Substitute drained canned blueberries for the fresh blueberries.

Frozen Blueberry Pie: Substitute unsweetened frozen blueberries, partially thawed, for the fresh blueberries. (One 12-ounce package frozen blueberries yields 2 1/2 cups.)

Plum Pie: Substitute 4 cusp purple plum slices for the blueberries and add the cinnamon.

Strawberry Pie: Substitute 4 cups sliced strawberries for the blueberries and omit the cinnamon.

Answer 2

Blueberry Pie Recipe

Ingredients for the Pie:

1 unbaked pie shell
4 cups blueberries
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice

Ingredients for the Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped nuts

For the Pie: Sift into bowl the flour and cinnamon and mix lightly with berries. Put this berry mixture into the pie shell and sprinkle with lemon juice.

For the Topping: Mix all ingredients until crumbly with large fork. Stir in the nuts. Sprnkle topping evenly over fruit. Using fork, press topping down into the blueberries, leaving some crumbs on top. Bake at 400 degrees for 30 minutes or until browned. Great recipe to try during Blueberry Season!

Answer 3

This is awesome!

Easy Blueberry Pie

INGREDIENTS:
1 can (2 cups) blueberries in syrup
1 can (8 to 9 ounces) crushed pineapple in syrup
1 package (8 ounces) cream cheese, room temperature
3 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked pastry shell, 9-inch
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup whipping cream, whipped
PREPARATION:
Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture.

Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.

Answer 4

Blueberry Pie

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
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.

Serves 8

Blackberry and Blueberry Pie

INGREDIENTS
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
DIRECTIONS
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

Serves 8

Fresh Blueberry Pie II

INGREDIENTS
1 prepared 8 inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup white sugar
DIRECTIONS
Pour one pint of the blueberries into the baked pie shell.
Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.

Serves 8

Answer 5

MAINE 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 6

Sure, add the blue berrys to the crust, cook at 550 till crispy.

Answer 7

Google the recipe

Answer 8

I have a few here, maybe you can use one of them

Blueberry Lattice Pie

Peeking through an easy-to-make lattice crust, glistening blueberries invite pie fanciers to take a bite.

2 (9-inch) frozen pie shells, thawed to room temperature
3 cups fresh blueberries
1/2 cup sugar
2-1/2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon grated lemon peel
1 egg yolk

In a medium-sized saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes.

Stir in the remaining 2 cups blueberries and the peel; cool.

Preheat oven to 400*. Pour cooled filling into one pie shell. Lay the remaining pie shell on a waxed paper; cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a cookie sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.

Yield: 8 portions.
Per portion:
336 calories, 4 g protein, 17 g fat, 43 g carbohydrate

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Blueberry Cream Pie

No need to turn on your oven when you make this wonderful pie, with its airy filling and juicy blueberry topping.

4 ounces low-fat cream cheese, from an 8-ounce package, softened
1/2 cup low-fat sour cream
1/4 cup sugar
1-1/2 cups nondairy whipped topping, from an 8-ounce container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided

In a medium, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. Fold in whipped topping. Spoon half of the mixture into the pie crust; top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours.

Yield: 6 portions.
Per portion:
338 calories, 4 g protein, 17 g fat, 41 g carbohydrate

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Spiced Blueberry Crumble Pie

Try this lighter version of the traditional crumb pie, which dispenses with the bottom crust but keeps all the blueberries.

4 cups fresh or frozen, thawed blueberries
1/2 cup sugar, divided
9 tablespoons flour, divided
1/4 cup quick-cooking oats
1/4 cup walnuts, chopped
2 teaspoons pumpkin pie spice*
5 tablespoons butter, cut in small pieces

Preheat oven to 375*. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using a pastry blender or two knives, cut in butter until moist crumbs form.

With your fingers, press together crumbs to make large chunks; place on top of blueberries. Bake in top third of oven until topping is browned, about 20 minutes; cool on a rack.

Yield: 6 portions.
* To make your own blend, combine 1-1/4 teaspoon each ground cinnamon
with 1/4 teaspoon each ground ginger, ground nutmeg and ground allspice.
Per portion:
293 calories, 3 g protein, 13 g fat, 43 g carbohydrate

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Blueberry Cheesecake Pie

Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat.

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries

Preheat oven to 350*. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add remaining 1-1/2 cup blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

Yield: 6 portions.