Best Single Serving Deep Dish Blueberry Pie Recipes

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:

• To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees F.
• To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
• Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.