Best Deedees Killer Blueberry Pie Recipes

DEEP DISH BLUEBERRY PIE

Steps:

• Dough. Prepare the Pie Dough as directed.
• Roll the larger half of the dough out so that it is a circle (or circle-ish), approximately 12 inches in diameter. The dough should be rolled out enough to go up the sides of the pie plate with at least an inch overhanging. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold.)
• To transport the pie dough into the pie plate, gently fold the dough in half, and again into quarters, being careful not to press down. Lift the dough up and place the pointed corner into the center of the pie plate. Unfold the dough. (Alternatively, roll the dough onto the rolling pin and unroll it over the pie plate.) Press the dough into the pie plate to make sure there are no air pockets between the dough and the pie plate. If the dough overhangs by more than a couple of inches, use scissors to trim it. Use the trimmings to fill in any shorter spots. Place the pie plate in the refrigerator for at least 30 minutes.
• Blueberry Filling. Rinse the blueberries and allow them to drain well, patting them dry with a paper towel. Pour them into a large mixing bowl. In a small bowl, mix together the cornstarch, cinnamon, ground cloves, salt and sugar. Pour the dry ingredients over the blueberries and toss.
• Line a baking sheet with aluminum foil and place in oven. Preheat the oven to 400° F.
• Remove the remaining pie dough from the refrigerator and roll it out into a 12 inch diameter circle. Remove the pie dish from the refrigerator and fill it with the blueberry filling. Place the rolled out top dough over the pie, tucking the overhang between the bottom pie dough and the pie dish. There should be approximately ½ an inch of dough above the pie plate. Use a fork to press down a decorative pattern or crimp the dough using the index finger of your non-dominant hand to push into the dough between the index finger and thumb of your dominant hand. (Alternatively, you can make a Lattice Top once the dough is rolled out to a 12 inch diameter circle.) Place the pie in the freezer for 10-15 minutes or the refrigerator for 30 minutes.
• Prepare egg wash by mixing together an egg with 1 tsp. of water. Once the dough is cold, you can "clean up" any crimping. Use a paring knife to make decorative cuts into the top pie dough (unless you made a Lattice Top). Using a pastry brush, apply a thin layer of egg wash. Sprinkle coarse or granulated sugar on top. Remove baking sheet from oven and place pie plate on it. Return to oven and bake for 20 minutes.
• After 20 minutes, reduce heat to 375° F and continue to bake for 75-90 minutes, checking the pie after 60 minutes. Rotate the pie in the oven. If the top is browning too much on top, cover that part loosely with foil. The pie is done when the top is nicely browned and the fruit is bubbling up throughout the pie. Allow to cool completely before cutting.

CRUSTY TOP BLUEBERRY PIE - DEE DEE'S

Steps:

• 1. Wash blueberries, drain well; place blueberries in pie shell.
• 2. Cream butter and sugar until smooth; add egg, flour and vanilla; mix well. This mixture will be stiff. Spread evenly over blueberries. NOTE: To make spreading easier, I put dollops of the this mixture over the top of pie and use the back of a spoon to spread. Dip the spoon in water for easier spreading. Sprinkle top of pie crust with sugar.
• 3. Bake at 350 degrees for 50 minutes.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 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.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt 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 onto 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 at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

CONTEST-WINNING FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

CLASSIC BLUEBERRY PIE

Steps:

• 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).
• 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.
• 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.
• 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.
• 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.