Best 4 Blueberry Fluff Pie Recipes
Indulge in a delightful journey of flavors with our curated collection of blueberry fluff pie recipes. From the classic and comforting to the uniquely creative, these pies offer an explosion of taste and texture that will tantalize your palate. Whether you prefer a traditional pie crust or a more modern graham cracker crust, a creamy or fluffy filling, or a sweet and tangy blueberry topping, we have the perfect recipe for you. Embark on this culinary adventure and discover the perfect blueberry fluff pie to satisfy your cravings.
Here are our top 4 tried and tested recipes!
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
- Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
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
BLUEBERRY FLUFF PIE
this light dessert from Shirley Dierolf of Stroudsburg, Pennsylvania is a perfect ending to a meal. "The original recipe from Mom called for sliced peaches, which are alos good," she says. "I have used fresh raspberries, too."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times. , Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping.
Nutrition Facts : Calories 302 calories, Fat 12g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 113mg sodium, Carbohydrate 45g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY FLUFF PIE
Make and share this Blueberry Fluff Pie recipe from Food.com.
Provided by Cookin In Texas
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine marshmallows and milk.
- Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth.
- Cool for 8-10 minutes, stirring several times.
- Stir in 3 1/2 cups of blueberries. fold topping into blueberry mixture.
- Pour into crust. Refrigerate for at least 2 hours.
- Garnish with remaining blueberries and reserved topping.
Nutrition Facts : Calories 326.1, Fat 15.6, SaturatedFat 8.4, Cholesterol 1.1, Sodium 151.1, Carbohydrate 46.1, Fiber 2.2, Sugar 26.6, Protein 3
Tips:
- If you don't have self-rising flour, add 1½ teaspoons of baking powder and ½ teaspoon of salt to all-purpose flour.
- If the blueberry filling is too thick, you can add a little bit of milk or water to thin it out.
- You can also use other berries, such as raspberries or blackberries, in this recipe.
- If you don't have a pastry brush, you can use a spoon to spread the egg wash on the crust.
- Be careful not to overcook the pie, as the crust can become dry and crumbly.
Conclusion:
Blueberry Fluff Pie is a classic summer dessert that is easy to make and always a crowd-pleaser. With its creamy filling, flaky crust, and sweet and juicy blueberries, this pie is sure to be a hit at your next gathering. So next time you're looking for a delicious and refreshing dessert, give this recipe a try.
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