Blueberry Pie Recipe That Is Not Runny (Divinely Delicious) Cake Decorist

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Step 2: Make your pie filling. Add 2 cups of berries to a saucepan along with the sugar, lemon juice, cornstarch, salt, and water. Bring it to a boil, stirring constantly. After 3-4 minutes, the mixture will thicken. You should see that your spoon leaves a path on the bottom of the pan.

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To make the pie crust : start by cutting the butter (20 tablespoons/280g) into small cubes and return it to the refrigerator. Then in a large bowl, mix the flour (3 cups/375g), granulated sugar (1 tablespoon/13g), and kosher salt (1 teaspoon). Now add the butter and toss until the flour is coating the butter.

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Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust. Brush the edges of the bottom crust with a whisked egg (egg wash) and press the lattice strips on top to seal the two crusts together. Crimp edges. [Alternately use leftover crust to make a braided edge.

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Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).

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Step 3: Bake the Pie: Bake the pie (with frozen berries) until the crust is golden and the pie is bubbling in the center. It takes about 90 to 120 minutes at 350F to bake a pie with frozen blueberries. Check the pie around the 45-minute mark and then every 10 minutes after.

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Form it into a ball after kneading the dough on a floured bench. Afterward, roll the dough out to about 1/8-inch thickness using a rolling pin. Grab the 9-inch pie pan and turn it upside down on top of the dough. Trace it, and cut it 2 inches bigger than the pie pan using a sharp knife.

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Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar. Bake in pre-heated 400°F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning.

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Step-By-Step Instructions. Add the frozen blueberries to a large mixing bowl. Next, sprinkle the sugar on top. Pour the cornstarch into the bowl. The cornstarch is going to help thicken the blueberry sauce in the pie once it starts cooking and the juices start flowing. Add the ground cinnamon to the bowl.

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In a large bowl, mix filling ingredients together. Let sit for 15 minutes to thicken a bit. Meanwhile, roll out second disc of dough to a 10 inch diameter circle. With a sharp knife and a ruler, cut lattice strips in a variety of random widths between ¼ and 1½ inch. Pour frozen blueberry filling into pie.

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Preheat the oven to 375 degrees. Roll out your bottom crust, then brush with the melted butter. In a medium-sized bowl add the blueberries, lemon zest, and water. Mix together so the berries have a little water on them. In another small bowl, mix together the sugar, salt, and cornstarch.

Frozen Blueberry Cream Pie Recipe

Instructions. Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth. Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom. Once the blueberries have come to a boil, reduce heat to medium.

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When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries. Roll half the pie dough out to about 3 inches wider than the baking dish and slip it into the pan (for an open-faced or crumb-topped pie, trim, roll, and crimp the crust). Transfer the filling to the unbaked bottom crust.

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Cover with the water and stir in the sugar. Heat over medium-high heat until mixture comes to a low boil and the blueberries begin to burst. Add the dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens. Remove from heat.

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Instructions. To begin, preheat your oven to 400°F (205°C/Gas Mark 6) and zest the lemon. While the oven has preheats, grab a large mixing bowl and mix together the 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon zest & juice, ½ teaspoon ground cinnamon, and 1 pinch salt.

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In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer (or stand mixer) to combine until smooth. (Start on slow so your powdered sugar doesn't go everywhere.) Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.

Blueberry Pie with Frozen Berries Recipe

Instructions. Prepare the blueberry filling: In a large bowl, combine frozen blueberries, granulated sugar, corn or tapioca starch, lemon juice, lemon zest, and a pinch of salt. Mix well. Cook filling: In a saucepan cook the filling for 15 minutes or so, until the juices release and the filling has thickened.