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In-season blueberries mean one thing: it’s officially summer. Our best blueberry recipes include easy crisps, casseroles, pies, muffins, jam and more.
But blueberry recipes go far beyond the classic pie recipe, stretching to the likes of cheesecake and coffee cake, fitting right into both the breakfast and dessert worlds.
Yields: 10 servings. Prep Time: 30 mins. Total Time: 5 hours 30 mins. Ingredients. 5 c. blueberries, rinsed, and divided. Zest and juice of 1 large lemon
Spread into pie shell. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Blueberry pie is a pie with a blueberry filling. Blueberry pie is readily made because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be circular, but the pie can also have a crumble crust or no top crust. Blueberry pies are often eaten in the summertime when blueberries are in season ...
Line 6 mini pie shells with pie dough and crimp edges. Freeze while assembling the filling. Combine all ingredients and divide evenly between 6 mini pie shells. Dot each with butter. Cover each pie with 1 oz of Oat Crisp Topping, place on baking sheet, and bake at 425 convection for 15 minutes.
Preheat the oven to 400°F. Set aside 1 tablespoon of the sugar for topping the pie. In a small bowl, whisk together the remaining sugar, the flour, and salt.
Heat the oven to 375°F. Lightly grease 2 baking sheets. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle.