Best 2 Open Face Blueberry Pie Recipes
Indulge in a delightful culinary experience with our tantalizing Open-Face Blueberry Pie, a harmonious blend of sweet and tangy flavors that will leave your taste buds dancing. This delectable treat features a flaky, golden brown crust that encases a luscious filling of juicy blueberries, perfectly balanced with a hint of zesty lemon. Each bite offers a symphony of textures, from the crisp crust to the tender berries, creating an unforgettable taste sensation. Our curated collection of recipes provides you with a variety of options to suit your preferences, whether you prefer a classic rendition or a unique twist on this beloved dessert. Embark on a culinary journey and discover the perfect Open-Face Blueberry Pie that will become a cherished favorite in your recipe repertoire.
**Recipes:**
* **Classic Open-Face Blueberry Pie:** Experience the timeless flavors of this traditional recipe, featuring a flaky crust, juicy blueberries, and a sweet lemon glaze.
* **Dutch Crunch Open-Face Blueberry Pie:** Elevate your pie game with this Dutch-inspired version, characterized by a delectable streusel topping that adds an irresistible crunch and nutty flavor.
* **Sour Cream Open-Face Blueberry Pie:** Delight in the creamy richness of this variation, where sour cream adds a velvety texture and tangy note to the classic blueberry filling.
* **Blueberry-Peach Open-Face Pie:** Embark on a fruity adventure with this delightful combination of sweet blueberries and juicy peaches, perfectly balanced with a hint of cinnamon.
* **Gluten-Free Open-Face Blueberry Pie:** Indulge in a delicious and allergen-friendly version of this classic dessert, featuring a gluten-free crust and all the same wonderful flavors.
* **Vegan Open-Face Blueberry Pie:** Delight in a plant-based rendition of this beloved pie, showcasing a flaky vegan crust and a luscious blueberry filling that's every bit as satisfying as the traditional version.
OPEN FACE BLUEBERRY PIE
I got this recipe from a newspaper cookbook. A very easy way to get your fix when you are craving blueberry pie.
Provided by CookingONTheSide
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir together over medium high heat the water, sugar and cornstarch.
- Add 1 cup blueberries.
- Cook until thick.
- Add 2 more cups of blueberries.
- Cool and put in baked pie shell.
- Top with Cool Whip, if desired, when serving.
Nutrition Facts : Calories 252.9, Fat 7.7, SaturatedFat 1.9, Sodium 118.3, Carbohydrate 45.9, Fiber 2.2, Sugar 30.4, Protein 1.8
OPEN-FACE BLUEBERRY PIE RECIPE - (4/5)
Provided by thatjerseygirl
Number Of Ingredients 9
Steps:
- Make the crust: Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Roll the dough 1/8-inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Preheat the oven to 425-degrees at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice, dried beans or ceramic pastry beads. Bake for 20 minutes. Carefully lift out the rice, beans or beads with the parchment. With a fork, prick the bottom and sides, and bake 5 to 10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white. Make the filling: Measure of 1 cup of berries, choosing the softest ones, if possible. Place them in a medium saucepan together with the 1/2 cup of water. Cover and bring to a boil. Meanwhile, in a small bowl or a sealable container, combine the cornstarch and the remaining 2 Tbs of water until well combined. Set aside. When the water and berries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the berries start to burst and the juices begin to thicken. Mash the berries and, while stirring constantly, add the cornstarch mixture, the sugar, lemon juice, zest and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove from heat and stir in the remaining 3 cups of berries. Pour mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
Tips:
- To make sure your pie crust is golden brown and flaky, brush it with melted butter before baking.
- If you don't have a pastry brush, you can use a spoon to spread the butter evenly over the crust.
- For a sweeter pie, use more sugar in the filling. You can also add a tablespoon of cornstarch to the filling to help it thicken.
- If you want a more tart pie, use less sugar in the filling. You can also add a tablespoon of lemon juice to the filling for extra tartness.
- To make sure your pie is cooked through, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Conclusion:
Open-face blueberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and fresh blueberries, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this open-face blueberry pie a try.
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