PIES AND TARTS
Blueberry Lattice-Top Pie
- 1 pkg. Pie crust mix
- 2 pints blueberries
- 4 teaspoons lemon juice
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
- 3/4 cup sugar
Prepare pie crust according to package directions. Roll out 2/3 of the pie crust large enough to line the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cup of blueberries for garnish. Sprinkle remaining berries with lemon juice. Mix remaining ingredients. Toss berries gently with dry mixture. Turn into pastry shell, heaping slightly in center. Roll out remaining pie crust and cut into 10 half-inch wide strips. Arrange strips in a lattice over pie filling. Crimp or flute edges. Bake at 450F for 10 minutes. Reduce heat to 350F and bake 30 to 35 minutes or until crust is light golden brown. Cool. Garnish between lattices with reserved blueberries.
Yield: One 9 inch pie
Servings: 8 Serving Size: 1 slice Calories: 311 Fat: 11g Fiber: 3g Contains 17% of the recommended Daily Allowance of Vitamin C.
Blueberry Pie
- 3 cups fresh NC blueberries
- 1 cup sweetened condensed milk
- 2 tablespoons butter
- 1 cup sugar
- 1 1/2 tablespoon lemon juice
Mix all ingredients except butter. Pour into unbaked pie shell and dot top of mixture with butter. Bake at 350F for 60 minutes or until done.
Kid-Sized Blueberry Pie
- Pastry for a 4 inch pie pan
- 1/2 cup fresh NC blueberries
- 2 tablespoons sugar
- 1 teaspoon flour
- Pinch of cinnamon
Topping:
- 2 tablespoons flour
- 1 tablespoon brown sugar
- 1 tablespoon margarine
Mix blueberries, sugar, flour, and cinnamon. Pour into pastry shell lined pie pan. With fork or pastry blender, blend topping ingredients until mixture is crumbly. Sprinkle over the blueberries. Bake at 350F for 35 minutes.
Old Fashioned Blueberry Pie
Crust:
- 1/4 cup ice water
- Yolk from 1 large egg
- 1 tablespoon cider vinegar
- 2 cups all purpose flour
- 1 stick plus 2 tablespoons butter, cut into small pieces
Mix water, egg and vinegar together until well blended, set aside. Put flour into medium bowl, cut in butter with pastry blender until mixture resembles course crumbs. Stir in water mixture until mixture comes together to form a dough ball. Refrigerate 30 minutes before rolling.
Filling:
- 2 pints fresh NC blueberries
- 6 tablespoons all purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1 1/2 teaspoon finely grated lemon rind
Rinse, pick over and dry the blueberries. Set aside. Sift together flour, salt, cinnamon, and mace. Place the blueberries in a large bowl. Sprinkle lemon rind and 1/3 of sugar mixture over the blueberries and toss.
Roll out 1/2 piecrust dough into a circle. Line 9-inch pie pan with dough. Fill pie pan with 1/2 blueberry mixture. Top berries with 1/2 of remaining sugar mixture. Dot with 1-tablespoon butter, cut into small pieces.
Roll out remaining dough to make top crust. Cover berries with top crust. Seal and flute edges. Cut air vents into top with a sharp knife. Brush top with egg wash, if desired. Bake on lower rack of preheated 450F oven for 20 minutes. Lower oven temperature to 350F and continue baking 40 minutes.
Blueberry Tarts
- 8 (4inch) tart shells
- 1- 8 ounce cream cheese, softened
- 1/4 cup light cream
- 3 tablespoons sugar
- 2 teaspoons grated lemon rind
- 1-pint fresh NC blueberries
- 3 tablespoons currant jelly, melted
- 1/2 cup whipping cream
- 3 tablespoons powdered sugar
Blend cream cheese, cream, sugar and lemon rind. Spread cream cheese mixture carefully into the bottom of tart shell and chill well. Mix blueberries and melted jelly to glaze the tops of tarts. Spoon over the cream cheese. Chill well. Beat whipping cream until stiff peaks form. Gradually add powdered sugar one teaspoon at a time. Just before serving, spoon one dollop of whipping cream on each tart.
Fresh Blueberry Crumb Pie
Topping:
- 1 cup hazelnuts or walnuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup chilled butter (1 1/2 sticks), cut into small pieces
Filling:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 2 pints fresh NC blueberries
Preheat oven to 350F. To prepare crumb crust topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally until toasted, about 10 minutes. Remove the nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the temperature to 450F. Chop or process the nuts until finely ground. In a large bowl mix together the nuts, flour and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until course crumbs appear. Evenly press the half of the crumb crust/topping mixture into the bottom and sides of 8 or 9 inch tart pan.
Prepare the filling in a medium bowl, mixing together the sugar and cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly. Sprinkle the berry mixture with the remaining crumb/crust topping. Bake until topping is golden and filling bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.
Berry Good Cream Pie
- 1 cup sugar
- 1-8 ounce carton sour cream
- 3 teaspoons all-purpose flour
- 1/8 teaspoon salt
- 4 cups fresh NC blueberries
- 1 teaspoon sugar
- 2 unbaked 9-inch pastry shells
Combine first 4 ingredients. Stir well. Place blueberries in unbaked pastry shell; sprinkle 1 teaspoon sugar over blueberries. Take the second pastry shell, using cookie cutter; remove edges from the pastry shell. Discard. Place the remaining of the pastry shell on top of the pie. Bake at 375F for 45 to 50 minutes or until done.
Easy-Cheesy Blueberry Pie
- 1 baked 9-inch pie shell
- 1 quart fresh NC blueberries
- 3 tablespoons cornstarch
- 3 ounces cream cheese, softened
- 3 tablespoons evaporated milk
- 1 1/2 cup sugar
- 1 1/2 cup water
Blend together cream cheese and evaporated milk. Spread in the bottom of the pastry shell. Blend blueberries with water, sugar, and cornstarch in pan and cook until thickened. When cool, pour over cream cheese in the pastry shell. Chill. Serve with whipped topping.
Blueberry Banana Split Pie
- 3 cups graham cracker crumbs
- 3 sticks butter
- 3 eggs
- 1 box confectioner's sugar
- 1 large can crushed pineapple
- 1 pint fresh NC strawberries
- 3-4 large bananas
- 1 pint fresh NC blueberries
- 1 large cool whip
- chopped pecans
- Cherries
Mix crumbs and 1 stick of melted butter. Press into a 9-inch pan. Beat eggs; add 2 sticks of softened butter and confectioners sugar. Mix well and spread over crust. Drain fruit and layer pineapple, bananas, strawberries and blueberries. Top with cool whip. Sprinkle with nuts and garnish with cherries. Chill and serve.
*To prevent bananas from darkening, slice them into the pineapple juice and then add to the mixture.
Blueberry Surprise Pie
- 3 cups graham cracker crumbs
- 3 sticks butter
- 3 eggs
- 1 box confectioner's sugar
- 4 cups fresh NC blueberries
- 1/2 cup sugar
- 4 heaping tablespoons flour
- 1/2 teaspoon cinnamon
- 3/4 cup water
- 1 large cool whip
- Chopped pecans
- Blueberries for garnish
Mix flour, sugar, cinnamon and water in saucepan. Stir in blueberries. Cook over medium-low heat until blueberries are cooked and mixture is thick like pie filling. Cool completely. Mix crumbs and 1 stick of melted butter. Press into a 9x13 inch dish. Beat eggs; add 2 sticks of soft butter and 1 box confectioner's sugar. Mix well and spread over crust. Layer with blueberry filling. Top with cool whip. Garnish with chopped pecans and blueberries. Chill and serve.
Carolina Blueberry Pie
Topping:
- < 1/4 cup sugar>
- 2 teaspoons cornstarch
- 1/3 cup cold water
- 1 1/2 cup fresh NC blueberries
- 1 teaspoon lemon juice
Crust:
- 1/4 cup margarine, melted
- 1/4 cup sugar
- 8 cinnamon graham crackers, finely crush
Filling:
- 1/4 cup cold water
- 1 envelope (7grams) unflavored gelatin
- 1 tablespoon sugar
- 2-8 ounce cartons low fat blueberry yogurt
- 1/2 cup fresh NC blueberries
For the topping, mix cornstarch in a medium sized saucepan. Stir in cold water. Add blueberries and bring to a boil over low heat, stirring constantly. Cook until clear. Add lemon juice, stir and remove from heat. Cool at room temperature.
For the crust, mix margarine, sugar and graham crackers. Reserve 2 tablespoons crumbs. Press remaining crumbs into an 8-inch pan. Bake at 350F for 8 minutes. Let crust cool. For the filling, sprinkle gelatin over water in a 1-1/2 quart mixing bowl. Let stand 2 minutes. Microwave on high 40 seconds. Stir thoroughly, then let stand for 2 minutes or until gelatin is completely dissolved. Add sugar, mix; then add yogurt. Whisk well and chill. Blueberries will be added later.
When the crust is cool, put the pie together. Whip yogurt with an electric mixer for 2 minutes. Fold in 1/2 cup blueberries. Pour filling into crust. Chill for 1/2 hour, then spread blueberry topping over yogurt. Chill pie for 1 hour. Just before serving sprinkle reserved crumbs over pie.
Blueberry Lemon Meringue Pie
- 1 cup sugar
- 2 tablespoons margarine
- 4 tablespoons cornstarch
- 5 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 teaspoon grated lemon rind
- 1 1/2 cup hot water
- 1 cup fresh NC blueberries
- 3 eggs, separated
- 1 9-inch baked pie shell
In saucepan mix sugar, cornstarch and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat until mixture comes to a boil. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.
Stir a moderate amount of hot mixture into egg yolks, the return to hot mixture. Bring to a boil and cook 2 minutes, stirring constantly. Add margarine and lemon peel. Slowly add lemon juice, mixing well. Gently fold in blueberries. Pour into pastry shell. Spread meringue over filling, sealing edges. Bake at 350F for 12 to 15 minutes. Cool completely.
Streusel Top Blueberry Pie
Filling:
- 4 cups fresh NC blueberries
- 1/2 cup powdered sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
Topping:
- 3/4 cup all-purpose flour
- 1/2 cup firmly packed sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter
Prepare pastry for filled one crust pie using 9-inch pie pan. Heat oven to 375F. In a large bowl, combine all filling ingredients; blend well. Spoon into pastry lined pan. In a medium bowl, blend topping ingredients with fork until crumbly. Sprinkle over filling. Bake at 375F for 40-45 minutes or until fruit is tender and topping is golden brown.
White Chocolate Blueberry Tart
- 1 1/4 cup walnuts, finely chopped
- 1 egg, slightly beaten
- 1 1/2 sticks unsalted butter, softened
- 1 cup fresh NC blueberries
- 1 1/2 cup all-purpose flour
- 12 ounces white chocolate
- 1 teaspoon orange zest
- 1/2 cup heavy cream, warmed
Blend walnuts, 1 stick of butter, sugar, flour, zest and egg until combined well and press mixture into an 11 inch tart pan. Freeze shell 15 minutes. Bake shell in preheated oven at 375F for 25-30 minutes. Cool shell. Fill shell with 3 cups of blueberries. Melt chocolate and whisk in cream and remaining 1/2 stick of butter. Whisk until smooth. Spread chocolate mixture over blueberries. Chill 3 hours or overnight. Garnish with walnuts.
Blueberry Cheesecake Pie with Blueberry Lemon Sauce
Filling:
- 1 1/2 package (12 ounces) cream cheese, softened
- 1/2 teaspoon vanilla extract
- 4 ounces marshmallow cream
- 1 egg
- 3 tablespoons all-purpose flour
- 1 cup fresh NC blueberries
- 3 tablespoons sugar
- 1 9-inch butter cookie crust
- 1/2 cup pink lemonade concentrate
Preheat oven to 350F. In a large bowl, beat together cream cheese, fluff, flour, sugar, lemonade and vanilla extract until smooth. Add the egg and beat until just mixed. Stir in blueberries. Pour into pie crust and bake for 45 minutes or until the edges start to turn brown. Turn oven off and let cool in the oven with the door cracked open for 1 hour. Refrigerate for at least 4 hours. Top with sauce.
Blueberry Lemon Sauce:
- 2/3-cup water
- 1 teaspoon grated lemon rind
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 cup marshmallow cream
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups fresh NC blueberries
In a large saucepan, combine water, sugar, cornstarch, cinnamon, rind and juice. Cook medium heat until slightly thickened then stir in the marshmallow cream and blueberries. Cook over medium heat for 5 more minutes, stirring constantly. Pour in a bowl and cover. Chill until ready to serve.
Blueberry Flan Tart
French Sweet Short Crust Pastry:
- 5 cups all-purpose flour
- 1 1/2 cups or 3 sticks butter
- 2 cups sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1-2 teaspoons grated lemon peel, optional
Combine flour, sugar and salt. Make a wide will in the center of flour. Cut butter in small cubes and add to well with eggs and vanilla. Add lemon peel, if using. Knead butter and work together with sugar, eggs and flavoring together until crumbly. Work flour from outside in toward the center until all flour has been fully incorporated into butter mixture. Gather dough into ball and knead just until it binds together. Wrap tightly in wax paper and refrigerate for 1 hour. When ready to use, remove as much dough from refrigerator as needed and rollout, on a cool, lightly floured surface. Work quickly to prevent dough from becoming too soft. Line ungreased tart pan with pastry and bake 10 minutes. When cooled enough, the shell will be ready for filling.
Filling:
- 4 egg yolks
- 1 1/2 cups whipping cream
- 5 ounces sugar
- vanilla extract
- 1 tablespoon cornstarch
- lemon juice
- 2-3 tablespoons sifted flour
- 2 cups fresh NC blueberries
In a large bowl, mix yolks, sugar, cornstarch, and flour until well blended. Add cream and stir until creamy. Cover the bottom of the pastry shell with blueberries. Pour the cream filling over the berries. Bake in a 375F preheated oven for 35-40 minutes or until set. Let cool slightly before removing from pan. Dust with confectioner's sugar.
"Carolina Blue" Berry Tart
Crust:
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup hazel nuts, toasted and husked
- 1/2 cup plus 3 tablespoons sweet butter
- 2 tablespoons sugar
- 1/4 cup ice water
- 1 teaspoon ground cinnamon
Blend first 5 ingredients in food processor until nuts are finely ground. Add to butter; cut in using on/off turns until mixture resembles course meal. Mix in enough water to form moist clumps. Gather dough in a ball and flatten into a disk. Wrap in plastic. Chill for 1 hour.
Filling:
- 2 pints fresh NC blueberries
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Triple Sec or Grand Marnier
- 1/4 teaspoon ground mace
- 2 tablespoons orange juice
- 1/2 tablespoon sweet butter
- 2/3 cup sugar
- Extra sugar for sprinkling
Rinse berries. Dry well and set aside. In saucepan, dissolve cornstarch in liqueur and orange juice. Add berries, sugar, salt, cinnamon, mace and butter. Cook over medium heat until mixture starts to thicken, 4-5 minutes. Cool completely. Roll out crust dough between sheets of waxed paper to a 13-inch round. Transfer crust to a 9-inch tart pan. Pour cooled filling into crust. Scallop crust edge over berries. Beat 1 egg with 1 teaspoon water. Brush crust with egg glaze and sprinkle entire tart with 2-3 tablespoons sugar. Bake in a preheated 400F oven 30-35 minutes until pastry is golden brown. Cool on wire rack.
