Double Blueberry Pie Recipe

Double Blueberry Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Double Blueberry Pie Recipe Double Blueberry Pie Recipe Double Blueberry Pie Recipe, In our version of this old New England recipe, we maximize the blueberry flavor by stirring raw berries into the cooked filling. To make it easy for casual summer entertaining, we’ve paired it with a simple gingersnap crust.
Double Blueberry Pie Recipe

Double Blueberry Pie Recipe

In our version of this old New England recipe, we maximize the blueberry flavor by stirring raw berries into the cooked filling. To make it easy for casual summer entertaining, we’ve paired it with a simple gingersnap crust. Prep : 30 minutes plus chilling Bake : 8 minutes
  • 12/cups gingersnap cookie crumbs (about 25 cookies)
  • 5 tablespoons butter or margarine, melted
  • 2 tablespoons plus ½ cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 pints blueberries whipped cream (optional)
  1. Preheat oven to 375°F. In 9-inch pie plate, with fork, mix cookie crumbs, melted butter, and 2 tablespoons sugar until moistened. With hand, press mixture firmly onto bottom and up side of pie plate. Bake 8 minutes. Cool on wire rack.
  2. Meanwhile, in 2-quart saucepan, blend cornstarch and water until smooth. Add half of blueberries and remaining 1/2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil, stirring constantly, 1 minute. Remove from heat; stir in remaining blueberries.
  3. Pour blueberry filling into cooled crust. Press plastic wrap onto surface and refrigerate until thoroughly chilled, about 5 hours. Serve with whipped cream, if desired. Makes 10 servings.
Each serving : About 241 calories, 2g protein, 42g carbohydrate, 8g total fat (4g saturated), 16mg cholesterol, 201mg sodium. berry pie, berry pie recipe, blackberry pie, blackberry pie recipe, blueberry pie, blueberry pie filling, blueberry pie recipe, easy blueberry pie, fresh blueberry pie, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Double Blueberry Pie Recipe

Article Categories : Pies & Tarts

Double Blueberry Pie Recipe

Double Blueberry Pie Recipe

In our version of this old New England recipe, we maximize the blueberry flavor by stirring raw berries into the cooked filling. To make it easy for casual summer entertaining, we’ve paired it with a simple gingersnap crust.

Prep : 30 minutes plus chilling
Bake : 8 minutes

  • 12/cups gingersnap cookie crumbs (about 25 cookies)
  • 5 tablespoons butter or margarine, melted
  • 2 tablespoons plus ½ cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 pints blueberries whipped cream (optional)
  1. Preheat oven to 375°F. In 9-inch pie plate, with fork, mix cookie crumbs, melted butter, and 2 tablespoons sugar until moistened. With hand, press mixture firmly onto bottom and up side of pie plate. Bake 8 minutes. Cool on wire rack.
  2. Meanwhile, in 2-quart saucepan, blend cornstarch and water until smooth. Add half of blueberries and remaining 1/2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil, stirring constantly, 1 minute. Remove from heat; stir in remaining blueberries.
  3. Pour blueberry filling into cooled crust. Press plastic wrap onto surface and refrigerate until thoroughly chilled, about 5 hours. Serve with whipped cream, if desired. Makes 10 servings.

Each serving : About 241 calories, 2g protein, 42g carbohydrate, 8g total fat (4g saturated), 16mg cholesterol, 201mg sodium.