Best Deep Dish Blueberry Pie Recipes

DEEP-DISH WILD BLUEBERRY PIE

Steps:

• Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
• Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
• Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
• Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
• Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

DEEP DISH BLUEBERRY PIE

Steps:

• Special Equipment:
• One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
• Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
• Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
• I made two separate cream cheese pie crusts for this pie.
• Once you make one crust, put it into the fridge in a plastic bag right after you make it.
• Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
• Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
• Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
• Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
• I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
• Sprinkle with some sanding sugar if you wish.
• Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
• After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
• When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
• Serve up with a dollop of whipped cream or vanilla ice cream.
• Bon Appetit.

DEEP-DISH WILD BLUEBERRY PIE

Steps:

• Preparation Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
• Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
• Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
• Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
• Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).
• Cooks' note:We like our fruit filling on the soft side. If you prefer a firmer set, increase the tapioca to 6 tablespoons.

DEEP DISH BLUEBERRY PIE!

Steps:

• Preheat oven to 425 degrees.
• Place rack in lower third of oven.
• Another rack below it with a cookie sheet covered with foil to catch any drippings.
• Place one crust in a deep pie dish.
• In a blender blend sugar lavender, vanilla, cinnamon, and cardamom till fine.
• Mix in flour.
• In a large bowl place blueberries toss with lemon juice.
• Toss is sugar/flour mixture.
• Pile blueberries in the pie dish, pack them inches.
• Top with any remaining sugar/flour mixture.
• Dot with butter.
• Top with second pie crust.
• Sealing it and adding vents as desired.
• Brush with water.
• Then sprinkle sugar and or cinnamon on top.
• Bake for 20 minutes lower heat to 325 and bake for 35-45 minutes.

SINGLE SERVING DEEP DISH BLUEBERRY PIE

Steps:

• To prepare crust:.
• In a bowl, combine flour and salt.
• Cut in butter until mixture resembles coarse crumbs. Gradually stir in water until mixtre forms a ball.
• Wrap in plastic wrap and refrigerate at least 40 minutes.
• To prepare filling:.
• Preheat oven to 425°F.
• Lightly spray a 7 oz. baking custard cup with cooking spray.
• Mix sugar, cornstarch, salt and cinnamon in a small bowl and then sprinkle over blueberries.
• Remove dough from refrigerator and roll out to a circle.
• Press dough into custard cup, covering the entire bottom and sides of the cup.
• Reserve about a tablespoon of dough for the top of the pie.
• Pour blueberry mixture into custard cup and dot the top of the pie with cut up butter.
• Roll out remaining dough and use a cookie cutter such as a star, to cut out the pie top.
• Place dough star on the top of the pie.
• Bake for 12-15 minutes or until crust is golden brown.

DEEP DISH BLUEBERRY PIE

Steps:

• Pastry dough for a large double crust pie. 1 egg mixed w/ 1 tablespoon milk Preheat oven to 375. In a large mixing bowl toss together sugar, tapioca, Blueberries & juice. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9-½ inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal & decorative trim. Brush pie with egg & milk wash. Bake Pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly & the crust golden brown.