Best 2 Patsys Half Baked Blueberry Pie Recipes

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Indulge in a taste of perfection with Patsy's Half-Baked Blueberry Pie, a culinary masterpiece that combines the delightful flavors of juicy blueberries, a flaky crust, and a sweet-tart filling. This delectable treat is a delightful symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, Patsy's Half-Baked Blueberry Pie is an easy-to-follow recipe that will guide you through the process of creating this mouthwatering dessert. With its simple ingredients and step-by-step instructions, you'll be able to whip up this classic dessert in no time. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a half-baked blueberry pie that will be the star of your next gathering.

Let's cook with our recipes!

POLLY'S PERFECT BLUEBERRY PIE



Polly's Perfect Blueberry Pie image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 (9-inch) pie

Number Of Ingredients 12

2 cups sifted all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/2 to 2/3 cup salad oil
3 to 4 tablespoons milk
1 quart fresh blueberries, washed
3 tablespoons cornstarch
3/4 cup sugar
Dash ground cinnamon
Dash freshly grated nutmeg
1 teaspoon lemon juice
4 teaspoons butter

Steps:

  • Crust:
  • Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
  • Berry pie filling:
  • Preheat the oven to 350 degrees F.
  • To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
  • Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
  • Crumble the reserved crust on top of the pie.
  • Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
  • Serve with vanilla ice cream.

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

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.

Tips:

  • Use fresh blueberries for the best flavor.
  • If you don't have a pastry brush, you can use a spoon to brush the egg wash on the crust.
  • Be careful not to overmix the dough, as this will make it tough.
  • If you don't have a pie plate, you can use a 9x13 inch baking dish.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 15 minutes before serving.

Conclusion:

Patsy's Half-Baked Blueberry Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet blueberry filling, and crumbly topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Patsy's Half-Baked Blueberry Pie a try. You won't be disappointed!

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