Tag: Blueberry Pie

Mixed Berry Crumble Pie

This weekend, Memorial Day weekend, is the unofficial start of the summer. Bring on the BBQs, warm weather, and all the other fun things associated with this time of the year! One thing I personally love about this time of the year is the in-season fruit and veggies. Yes, you can get most fruit and vegetables year-round, but certain ones just taste better now. Especially berries! Today I am sharing a pie that is perfectly patriotic for your Memorial Day & July 4th celebrations, but, truth-be-told, perfect for all your summer get-togethers… A Mixed Berry Crumble Pie. It’s also super simple to put together and perfect for a last-minute dessert.

I started off by making the crumble topping since I needed to refrigerate it for a few minutes before sprinkling it on the pie. In a medium bowl I whisked together old-fashioned oats, flour, light brown sugar, salt, cinnamon and allspice. Then, using my hands, I mixed in cold butter that I cut into small pieces. If you are averse to using your hands you could also use a fork or pastry cutter. You want the butter to be completely incorporated into the mixture. Once its ready the ingredients should easily clump together. While the topping chilled, I prepped the rest of the pie.

As I am sure I’ve mentioned before I normally use store-bought pie crust. It’s fool-proof and it saves time. Before making the filling, on a lightly floured surface (my countertop) I rolled out a store-bought pie crust and an extra inch or so. I then placed it in a 9-inch pie dish and crimped the edges. To make the filling, I gently mixed fresh blueberries, blackberries and raspberries together along with light brown sugar, sugar, lemon juice, cornstarch, cinnamon, freshly grated nutmeg and salt. I started off using a wooden spoon but quickly switched to a rubber spatula to avoid breaking up the berries. I wanted most of them to remain intact during baking so the pie would still look appealing once done and have some texture to it. 

I transferred the berry mixture to the prepared pie dish…

And then sprinkled the crumble topping on top before baking in a 375 F preheated oven.

I checked on the pie after 25 minutes and noticed that the edges of the crust and the topping were beginning to brown, so I tented it with a piece of aluminum foil until to prevent it from burning. After about another 40 minutes the pie was ready. The crumble topping had a nice golden color and the filling had just started to bubble.

After letting it cool it was time to enjoy a piece and it was DELISH! Not too sweet and some of the berries were still intact.

Mixed Berry Crumble Pie

            

Ingredients:

For the Crumble Topping:

3/4 cup old-fashioned oats

1/2 cup flour

1/2 cup light brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

6 tablespoons cold unsalted butter, cut into small pieces

For the Pie:

1 single pie crust (either store-bought or homemade)

2 cups fresh blackberries

2 cups fresh blueberries

2 cups fresh raspberries

1/3 cup light brown sugar

1/3 cup sugar

3 tablespoons lemon juice

1/4 cup cornstarch

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon salt

Directions:

Preheat oven to 375 F.

For the crumble topping: In a medium bowl whisk together the oats, flour, sugar, salt, cinnamon & allspice. Cut in the butter using a pastry cutter (or much easier your hands), until everything is well combined and the mixture clumps together. Refrigerate until ready to use.

For the pie: Roll out the pie crust to about 10-11 inches and then place in a 9-inch pie dish and crimp the edges. Place the pie dish on a baking sheet and set aside.

In a large bowl gently mix the berries, both sugars, lemon juice, cornstarch, cinnamon, nutmeg and salt together until well combined. Transfer to the pie dish and then sprinkle the crumble topping on top.

Bake in the oven for 55 to 65 minutes, or until the filling just begins to bubble. If the edges of the pie and/or the crumble topping begin to brown too quickly tent with aluminum foil.

Allow to cool to room temperature on a wire rack before slicing and enjoying.

Recipe first appeared on Bead Yarn & Spatula

No-Bake Blueberry Lemon Pie

I came across the recipe for this no-bake pie at the perfect time. I was randomly watching an episode of Michael Symon’s Symon’s Dinners Cooking Out on the Food Network and it looked and sounded delicious and the following weekend it was one of those scorchers where turning on the oven was out of the question, so I decided to make this for Sunday dessert. If you have read some of my recent posts, you will see that this has been a theme as of late… me avoiding the oven!

While the recipe called for making the blueberry puree on a grill, I opted to make it on my stovetop. I combined fresh blueberries, sugar, fresh lemon juice and salt in a small saucepan and heated it over medium heat to bring it to a boil. I then lowered the heat to low so the mixture could simmer. Ultimately the blueberries began to burst, and the mixture began to thicken. I then transferred the mixture to my food processor and processed it until it was smooth. Finally, I transferred it to a container and let it cool to room temperature before covering it and refrigerating it. Since the puree needs to be completely chilled before using it, I opted to make the puree early in the day so it could be ready by the time I made the pie.

Next, I made the crust. While you can buy graham cracker crumbs, I opted to crush graham crackers into crumbs. I placed them in a resealable bag and used a rolling pin to crush them. I used two full sleeves of crackers. After combining the crumbs with melted butter, sugar and salt I pressed them on the bottom and up the sides of a 9-inch springform pan.

And finally, I made the filling. I started by whipping heavy cream until stiff peaks formed. Next, I whisk together warm milk and unflavored gelatin and let it sit for a few minutes so it could bloom. With a hand mixer I beat together cream cheese, sugar, lemon zest and lemon juice until it was smooth. I then added in the milk mixture and half of the whipped cream and continued beating until it was smooth. I then folded in the remaining whipped cream with a rubber spatula. Next, I poured it into the prepared crust and smoothed the top. I spooned the chilled blueberry puree in thin lines on top of the cake and then used a toothpick to drag the puree in the opposite direction of the lines.

I let it chill in the refrigerator overnight. The next day when it came time to slice it it held together perfectly.  And the flavor was refreshing for these hot summer days! The lemon flavor was spot on and it wasn’t overly sweet. And thanks to the whipped cream the pie has a much lighter texture than cheesecake even though cream cheese was used to make it. If you have some of the blueberry puree leftover it would be perfect to drizzle on each plate before serving.

No-Bake Blueberry Lemon Pie

 

Ingredients:

Blueberry Puree:

1 cup fresh blueberries

2 tablespoons sugar

Juice of 1/2 lemon

Pinch of salt

Graham Cracker Crust:

2 1/2 cups graham cracker crumbs*

1/4 cup sugar

12 tablespoons unsalted butter, melted

Pinch of salt

Filling:
2 cups heavy cream

1/2 cup whole milk, warmed

1 .25oz. packet unflavored powdered gelatin

2 8oz. packages cream cheese, at room temperature

2/3 cup sugar

Zest and juice of 2 lemons

* Approximately 2 sleeves of graham crackers.

Directions:

Blueberry Puree: In a small saucepan combine the blueberries, sugar, lemon juice and salt. Stir together and then heat over medium heat until the mixture begins to boil. Reduce the heat to low and simmer the mixture until the blueberries begin to burst and the mixture thickens. Transfer to a food processor (or blend) and puree until smooth. Pour into a bowl and allow to cool to room temperature before covering and refrigerating until completely cold.

Graham Cracker Crust: In a medium bowl combine the graham cracker crumbs, sugar, melted butter and pinch of salt. Stir together to combines and then pour into a 9-inch springform pan and press the mixture in the bottom and up the sides of the pan evenly to make the crust. Use the bottom of a measuring cup or glass to smooth the bottom.

Filling: In a large bowl beat the heavy cream with a hand mixer on medium speed until stiff peaks form. Transfer the whipped cream into another bowl.

In a measuring cup whisk together the milk and unflavored gelatin. Let stand for 3-5 minutes so the mixture can bloom.

In the large bowl combine the cream cheese, sugar and zest and juice of lemons. Beat with a hand mixer on medium speed until the mixture is smooth. Add in half of the whipped cream and the milk mixture and continue mixing until smooth. Fold in the remaining whipped cream with a rubber spatula until both are incorporated. Transfer the mixture to the prepared crust and smooth the surface. Spoon the chilled blueberry puree in the lines across the surface of the filling. Using a toothpick or wooden skewer drag the puree in the opposite direction of the lines to create a swirled pattern. Chill for at least 3 hours, or overnight before slicing and enjoying.

Recipe from Food Network

Blueberry Lattice Pie

Truth be told I am not a big pie eater or baker; I may have mentioned that on here a few times before. I sometimes find them too sweet and pie crust is not one of my favorite things to work with. I always have these ambitious thoughts to make pie crust from scratch, but it never happens. My go-to is always Pillsbury refrigerated pie crusts. It’s been a no-fail for me and why risk a good thing. A bad crust can ruin any pie, even one with a delicious filling. With berries being in season I decided to try my hand at a Blueberry Pie. And this pie was a WINNER! Everyone who had a piece loved it and my niece, who is also not a big pie eater, had two pieces.

To make the filling I combined fresh blueberries, sugar, flour, lemon zest and freshly squeezed lemon juice in a large bowl. Using a store-bought pie crust, I rolled out one of the crusts an extra inch or so and then placed it in a 9-inch pie plate. I then filled the crust with the blueberry filling. I won’t lie, I thought it looked a bit sparse, but I figured the filling would be the perfect amount once the pie was baked.

Next, I worked on the lattice topping. I rolled out another store-bought pie crust an extra inch or so and using a pastry wheel lattice cutter I cut strips of the crust. This small tool makes it super easy to make a lattice pie. Each strip is the same width so there’s no need for measuring and hoping you will cut each piece the same size.

I don’t have a great way of explaining how to make a lattice topped pie and unfortunately, I didn’t take pictures while making this one. It was 90 degrees outside, and my oven was already preheated to 400 F so I wanted to get it done quickly and, in the oven, so I could get out of the kitchen. After cutting all the strips, I placed half of the strips on the pie close together. Next, I weaved in the strips to make the lattice design by folding back every other strip that was on the pie and placed a pie strip perpendicular to the strips folded back and then unfolded the strips I folded down. For the next row I folded back those strips I hadn’t folded back from the first row and then placed another pie strip across. I repeated these steps until my pie was covered with the lattice design.

To finish the pie, I trimmed the edges around the pie and crimped the edge of the pie with a fork and then brushed the entire pie with an egg wash and sprinkled it with sugar.

I placed the pie on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 45 minutes, the blueberry filling was quite bubbly. After about the first 20 minutes of baking I placed a pie shield around the pie so the edges of the pie wouldn’t burn.

Unfortunately, my lattice wasn’t as pretty coming out of the oven as it was going in, but it was delicious!

And as you can see, my filling was the perfect amount. It was also the perfect consistency; it wasn’t runny at all.

 

Blueberry Pie

Ingredients:

Store-bought pie crust, or your favorite homemade pie crust

4 cups fresh blueberries, washed and dried

1/2 cup sugar, plus extra for sprinkling on the pie

1/2 cup flour

1 teaspoon lemon zest

1/4 cup freshly lemon juice, from two lemons

1 egg beaten with 1 tablespoon milk for egg wash

 

Directions:

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine the blueberries, sugar, flour, lemon zest and lemon juice. Mix the ingredients together well. Set aside.

Place one of the crusts into a 9-inch pie plate and fill with the blueberry mixture. Lay the second crust on top of the pie, or, use the second pie crust to create a design for the top of the pie. Place the pie on the prepared baking sheet and then brush with the egg wash and sprinkle the top with sugar.

Bake in the preheated oven for 45 – 50 minutes, or until the filling is bubbly and the crust has a nice golden color.

Cool on a wire rack to room temperature and then serve and enjoy!

Lattice-Top Blueberry Pie

It’s Pi day! And no, I didn’t spell that wrong. Today is 3/14, the first 3 numbers for Pi. The Greek letter that is a symbol in mathematics to represent a constant – the ratio of the circumference of a circle to its diameter. It’s an irrational and transcendental number, i.e. it will go on infinitely without repetition or a pattern. Have I bored you yet? Sorry… On to the Pie. In honor of Pi Day, I decided to bake a pie I had never had before, a blueberry pie. A Lattice-Top Blueberry Pie to be exact. Yes, I never had Blueberry Pie until I made this one. I must say, I am not a big pie eater, especially fruit pie. I always feel like they are going to be super sweet. What made this pie a hit amongst those who tried it was the fact that it wasn’t super sweet. Something I was quite happy about as well.

I’m not a fan of making pie crust from scratch so I buy Pillsbury refrigerated crust. I find it works just as well as homemade crust – I am sure there are plenty of you shaking your heads at that comment right now – and its super easy to use to make a decorative crust. And another plus, clean-up is a cinch! So after letting my two crusts (one for the top and one for the bottom) come to room temperature I rolled out what would be the bottom into a 13 inch round; the crust was already a 9-inch round so I had no problem rolling it out the extra few inches. I then fitted it into my 9-inch pie plate.

Next, I made the filling. I combined 7 cups of fresh blueberries with sugar, cinnamon, cornstarch & lemon juice.

I then poured the mixture into the pie plate.

To make the lattice top, I started by rolling out the other half of the pie crust into another 13-inch round.  Then using a fluted pastry wheel I cut the dough into ten 1-inch strips. Thankfully my work mat has 1-inch grid lines on it so cutting out the strips was a breeze. I just had to be sure to cut in a straight steady line.

I placed five of the strips vertically on the pie, evenly spaced.

And then proceeded to fold and unfold the strips to create a lattice pattern.

I then trimmed and tucked in the edges of the crust and crimped it with a fork.

Next, I brushed the pie with an egg yolk-heavy cream egg wash and sprinkled sanding sugar on top.

And after refrigerating the pie for about a half hour in the fridge I placed it on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 20 minutes, until the crust began to brown, and then lowered the oven to 350 F and continued baking the pie for about another hour, until the crust was a deep golden brown and the juices began to bubble. I kept the pie tented with aluminum foil for most of the baking time, removing it for the last 30 minutes of baking so the crust wouldn’t brown too quickly.

Lattice-Top Blueberry Pie

Ingredients:

Pie Crust – Bake your own or store bought

2 pounds (about 7 cups) fresh blueberries

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 large egg yolk, for egg wash

1 tablespoon heavy cream, for egg wash

Sanding sugar, for sprinkling

Directions:

Preheat the oven to 400 F.

On a lightly floured surface roll out half of your pie crust into a 13-inch round about 1/8-inch thick. Fit dough into a 9-inch pie plate.

In a large bowl combine the blueberries, sugar, cornstarch, cinnamon and lemon juice. Pour the mixture into the pie plate, piling in the center.

On a lightly floured surface roll out the other half of your pie crust. Once again into a 13-inch round about 1/8 inch thick. To make the lattice, cut the dough into 10 1-inch strips using a fluted pastry wheel or a pizza cutter. Carefully place the strips on the pie weaving into a lattice pattern. Trim the dough to a 1-inch overhang and fold the edges under, then crimp with a fork.

In a small bowl whisk together the egg yolk and heavy cream for the egg wash. Brush on top of the dough strips and then sprinkle with the sanding sugar.

Refrigerate or freeze the pie until firm, about 30 minutes.

Place the pie on a parchment lined rimmed baking sheet and bake until the pie begins to brown, about 20 minutes. Reduce the heat to 350 F and continue baking until the crust is a deep golden brown and the juices begin to bubble, about an hour. If the crust begins to brown too quickly tent the pie with aluminum foil.

Transfer to a wire rack to cool completely before slicing in.

Recipe from Martha Stewart Pies and Tarts Book