Best 2 Crusty Top Blueberry Pie Dee Dees Recipes
Indulge in the delightful symphony of flavors and textures that is the Crusty Top Blueberry Pie. This classic dessert combines a flaky, buttery crust with a sweet and tangy blueberry filling, resulting in a harmonious balance that will tantalize your taste buds. Our collection of recipes offers a variety of takes on this beloved pie, each with its unique charm and delectable nuances.
Whether you prefer a traditional filling made with fresh blueberries and a hint of lemon zest, or a more adventurous combination that incorporates other fruits like raspberries or blackberries, we have a recipe that will satisfy your cravings. For those who enjoy a gooey, bubbling filling, our Deep Dish Blueberry Pie recipe is sure to impress. And if you're looking for a gluten-free option, our Gluten-Free Blueberry Pie recipe uses a combination of almond flour and oat flour to create a crispy crust that is just as delicious as the traditional version.
For those who love the rustic charm of a homemade pie, our Rustic Blueberry Pie recipe is a perfect choice. With its flaky crust and juicy blueberry filling, this pie is sure to become a family favorite. And for those who appreciate the convenience of a store-bought crust, our Blueberry Pie with Pillsbury Crust recipe offers a quick and easy way to enjoy this classic dessert.
No matter which recipe you choose, you'll be rewarded with a delectable blueberry pie that is perfect for any occasion. From casual gatherings to special celebrations, this timeless dessert is sure to bring joy to all who taste it. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you with a taste of pure bliss.
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.
CRUSTY TOP BLUEBERRY PIE - DEE DEE'S
The crusty top to this blueberry pie makes it! A very easy recipe and delicious! My former mother in law shared this recipe with me many years ago. She doesn't remember this recipe but I do! It's one of my favorite pies. I will post a picture of finished product next time I bake this pie. Batteries died in camera before I...
Provided by Diane Atherton
Categories Pies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Wash blueberries, drain well; place blueberries in pie shell.
- 2. Cream butter and sugar until smooth; add egg, flour and vanilla; mix well. This mixture will be stiff. Spread evenly over blueberries. NOTE: To make spreading easier, I put dollops of the this mixture over the top of pie and use the back of a spoon to spread. Dip the spoon in water for easier spreading. Sprinkle top of pie crust with sugar.
- 3. Bake at 350 degrees for 50 minutes.
Tips:
- To achieve a golden crust, brush the top of the pie with milk or cream before baking.
- If the filling starts to bubble excessively, cover the edges of the crust with foil to prevent burning.
- Use a sharp knife to slice the pie for clean, even pieces.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
Conclusion:
With its flaky crust, juicy blueberry filling, and perfectly golden top, this classic blueberry pie is sure to be a hit with friends and family. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time. So gather your ingredients, preheat your oven, and let's get baking!
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