by Steven - August 6th, 2010.
Filed under: Uncategorized.
Blueberry Pie
My fridge is full of blueberries and at this time of the year, so is the market. Here’s a delicious way to use them up.
Pie crust recipe:
1 tsp salt
1/3 cup ice water
3/2 cups plus 2 tbsps purpose/pastry flour, plus some for work surface
1/2 cup (1 stick) plus 3 tbsps chilled butter or margarine, cut into 1 inch pieces
Mix salt and water together in a bowl, Keep cold.
Place flour and butter in another bowl, mash and stir together until mixture forms large-ish chunks. Add salt water mixture and continue mashing/ stirring until a dough has formed but is still chunky.
On a lightly floured work surface, form dough into a disk about an inch thick. Chill at least 2 hours and up to overnight.
Topping Ingredients:
5-6 tbsp butter
1/2 cup quick oats
1/4 cup sunflower seeds
1/4 cup flower
1/4 cup brown sugar
Mash all together in a mixing bowl with a spoon until crumbly medium sized chunks start to form
Filling:
3-4 Cups of blueberries
1/2 -1 Cup of sugar
Place The Blueberries in the pie shell and sprinkle/pour sugar evenly overtop.
Add crumble topping on overtop, and bake at 400 for 25-30 minutes. Serve with cream.
September 3rd, 2012 at 6:53 am
BLUEBERRY CREAM CHEESE DESSERT CRUST:1 cup chopped pacens1/2 cup butter, melted1 cup flourFILLING:8 ounces cream cheese, softened1 cup powdered sugar8 ounces Cool WhipTOPPING:4 cups blueberries, fresh or frozen1 cup sugar, divided3 tablespoons cornstarch1/4 cup waterCombine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill. Serving Size: 12 Blueberry Smoothie1 pint fresh blueberries or 2 cups (10 ounces) frozen blueberries, slightly thawed1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice1 (8 ounce) container low-fat vanilla yogurt2 teaspoons granulated sugarIn container of an electric blender, combine blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired.Makes 2 servings