Best 4 Saucy Summer Blueberry Pie Recipes

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Indulge in a symphony of flavors with our delectable Saucy Summer Blueberry Pie, a delightful treat that embodies the essence of the season. This remarkable pie features a flaky, golden crust that embraces a luscious filling of plump, juicy blueberries, artfully arranged in a sweet and tangy sauce that bursts with every bite. Accompanying this blueberry masterpiece are three additional recipes that will tantalize your taste buds and elevate your baking skills. Embark on a culinary journey with our luscious Lemon Blueberry Scones, a delightful fusion of citrus and berry flavors in a tender, flaky pastry. Dive into the decadence of our Blueberry Cream Cheese Bars, a harmonious blend of creamy cheesecake filling and a sweet blueberry topping, all nestled in a crispy graham cracker crust. Last but not least, relish the simplicity of our Blueberry Muffins, bursting with juicy blueberries and crowned with a streusel topping that adds a delightful crunch. These recipes are a celebration of blueberries, embodying their versatility and showcasing the endless possibilities of this summer fruit. Prepare to be captivated by the vibrant colors, tantalizing aromas, and irresistible flavors that await you in this collection of blueberry delights.

Check out the recipes below so you can choose the best recipe for yourself!

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.

EASY BLUEBERRY SAUCE



Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

SAUCY SUMMER BLUEBERRY PIE



Saucy Summer Blueberry Pie image

Make and share this Saucy Summer Blueberry Pie recipe from Food.com.

Provided by IAteMyGluestick

Categories     Pie

Time 15m

Yield 1 pie

Number Of Ingredients 8

3 cups blueberries
1 tablespoon butter
3 tablespoons cornstarch
1 teaspoon lemon juice
3/4 cup water
1 cup sugar
1 dash salt
1 (9 inch) pie crusts

Steps:

  • Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes, add butter. Stir in sugar, cornstarch and salt. Cook slowly, stirring, until thick and clear.
  • Remove from heat, add lemon juice.
  • Pour mixture over remaining 2 cups blueberries in a medium bowl, stir gently to combine.
  • Pour mixture into pie shell. Serve chilled, or at room temperature with a dollop of sweetened whipped cream.

Nutrition Facts : Calories 2131.3, Fat 72.8, SaturatedFat 22.3, Cholesterol 30.5, Sodium 1205.5, Carbohydrate 368.6, Fiber 17.5, Sugar 244.2, Protein 14.5

SPICED BLUEBERRY PIE



Spiced Blueberry Pie image

From Sunset Magazine, a little twist on the traditional summer favorite. Black pepper, nutmeg, and cloves play up the underlying spicy note of blueberries in this pie. Serve with whipped cream if you like

Provided by CaliforniaJan

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

2 3/4 cups flour, plus more
flour, for rolling
1/4-1/2 cup granulated sugar, plus
1 tablespoon granulated sugar
2 1/2 teaspoons salt
8 tablespoons very cold butter (cut into small pieces)
7 tablespoons very cold solid shortening (cut into pieces)
1/4 cup light brown sugar, packed
1 tablespoon quick-cooking tapioca
1 teaspoon cinnamon
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 pints fresh or frozen blueberries (4 cups)
1 tablespoon fresh lemon juice

Steps:

  • Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
  • Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
  • Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
  • While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
  • To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
  • Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.

Nutrition Facts : Calories 516.9, Fat 23.4, SaturatedFat 10.2, Cholesterol 30.5, Sodium 843.1, Carbohydrate 75.1, Fiber 3.9, Sugar 38.7, Protein 5.1

Tips:

  • Use fresh blueberries: Fresh blueberries have the best flavor and texture for this pie. If you can't find fresh blueberries, you can use frozen blueberries, but make sure to thaw them completely before using.
  • Make sure your pie crust is well-chilled before baking: This will help to prevent the crust from shrinking and becoming tough.
  • Don't overfill the pie crust: The filling should come up to the top of the crust, but it shouldn't be overflowing.
  • Bake the pie until the filling is bubbling and the crust is golden brown: This will usually take about 45 minutes.
  • Let the pie cool for at least 30 minutes before serving: This will help the filling to set and the pie to slice cleanly.

Conclusion:

This saucy summer blueberry pie is the perfect dessert for any occasion. It's easy to make and always a crowd-pleaser. The combination of sweet blueberries, tangy lemon, and buttery crust is irresistible. So next time you're looking for a delicious and easy-to-make dessert, give this blueberry pie a try. You won't be disappointed!

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