Best 4 Betty Crocker Blueberry Pie Recipes
Indulge in the classic American dessert with our delectable blueberry pie recipes. Experience the perfect balance of sweet and tangy blueberries encased in a flaky, golden-brown crust. Discover the secrets to creating a pie that will be the star of any gathering.
**Recipe 1: Betty Crocker's Blueberry Pie:**
This classic recipe has been a household favorite for generations. With its simple ingredients and easy-to-follow instructions, you'll have a homemade blueberry pie ready in no time. Learn the art of making a flaky pie crust from scratch and discover the secret to achieving that perfect golden-brown color.
**Recipe 2: Blueberry Cream Cheese Pie:**
Take your blueberry pie to the next level with the addition of a creamy cheesecake filling. This recipe combines the tangy sweetness of blueberries with the rich, velvety texture of cream cheese, creating a decadent dessert that will impress your guests. Impart a delightful lemony flavor with a hint of zest and discover the perfect baking time to achieve a smooth, creamy filling.
**Recipe 3: Blueberry Lattice Pie:**
Showcase your culinary skills with this visually stunning blueberry lattice pie. Learn the art of weaving a beautiful lattice top crust that will add a touch of elegance to your dessert. Create a vibrant filling with plump blueberries bursting with flavor, and discover the secret to achieving that perfect balance between sweetness and tartness.
**Recipe 4: Vegan Blueberry Pie:**
Delight in a delicious and compassionate dessert with our vegan blueberry pie recipe. This recipe caters to those with dietary restrictions or those who simply prefer plant-based options. Enjoy a flaky, buttery crust made with vegan ingredients and a luscious blueberry filling sweetened naturally with maple syrup. Discover the art of creating a pie that is not only delicious but also ethical.
Whichever recipe you choose, you'll be sure to create a blueberry pie that will become a cherished family tradition.
BLUEBERRY CRUMBLE SLAB PIE
Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
- In large bowl, toss Filling ingredients. Dump into crust.
- In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
- Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
CLASSIC BLUEBERRY PIE
This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 g, TransFat 0 g
BETTY CROCKER CLASSIC BLUEBERRY PIE
Steps:
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
BETTY CROCKER BLUEBERRY PIE
Steps:
- Prepare bottom & top crusts. Lay bottom crust in pie pan; fold top into a triangle and hold on a salad plate while preparing filling. For filling, stir together sugar, flour, cinnamon; mix with berries. Pour into bottom crust; sprinkle with lemon juice and dot with butter. Cover with top crust and seal to flute. Cut slits (I like to make a design). Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. In oven preheated to 425F, bake pie on the middle shelf for 35 minutes, remove foil, and bake another 15 minutes (50 minutes total); keep an eye on it the last 10 minutes to avoid over-browning the crust.
Tips:
- To ensure a flaky crust, use cold butter and work it into the flour quickly so that it doesn't melt and make the dough tough.
- If you don't have time to make your own pie crust, you can use a pre-made one.
- Fresh blueberries are the best choice for this pie, but frozen blueberries can also be used.
- If using frozen blueberries, thaw them completely before adding them to the pie filling.
- To prevent the pie filling from being too runny, add a thickener such as cornstarch or tapioca.
- Don't overfill the pie crust, or the filling will bubble over and make a mess.
- To prevent the edges of the pie crust from burning, brush them with milk or egg wash before baking.
- Bake the pie in a preheated oven until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before serving.
Conclusion:
Betty Crocker's Blueberry Pie is a classic summer dessert that is easy to make and loved by people of all ages. With its flaky crust, sweet and tangy filling, and beautiful blue color, this pie is sure to be a hit at your next gathering. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try.
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