Good Dinner Mrs Mellen

Tag: Blueberry Pie

• 

  Blueberry Pie with Pecan Topping

  Posted at 9:32 am by Good Dinner Mrs Mellen

  Jun 23rd

  

  
  I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.

  
  Pastry

  
  1 3/4 cup all-purpose flour

  1/4 cup sugar

  1 teaspoon cinnamon

  1/2 teaspoon salt

  2/3 cup butter

  2-3 tablespoon water

  1 egg, beaten

  
  Filling

  1 cup sour cream

  3 ounces cream cheese

  1 large egg

  3/4 cup light brown sugar

  1/4 cup all-purpose flour

  1 teaspoon vanilla

  4 cups blueberries, washed and picked over

  
  Crumb Topping

  1/2 cup all-purpose flour

  1/3 cup sugar

  1/3 cup light brown sugar

  1 tablespoon cinnamon

  1/4 teaspoon salt

  1/2 cup butter 

  3/4 cup chopped pecans or walnuts

  
  1. To prepare pastry, combine flour, sugar, cinnamon, and salt in a large bowl. With pastry blender cut in butter to consistency of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into a ball.

  2. On a lightly floured surface, roll out the pastry into an 11-inch round. Fit into a 9-inch pie plate. Turn extra dough at the edge into rim and flute or crimp raised edge. Just before placing the blueberry filling in pie shell, brush with beaten egg.

  3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in a bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.

  4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter, and nuts. Blend to form a crumbly mixture.

  5. After baking the pie, remove the pie from oven, cool, then distribute crumb mixture evenly over top. Return to oven and bake 10-15 minutes more.

  Enjoy!

  

   

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  Posted in Baking, BLUEBERRY, desserts, Food, Good Dinner Mrs Mellen, Pie | Tagged Blueberry Pie, Crumb topping, July 4th
• 

  Fabulous All American Blueberry Pie

  Posted at 5:04 am by Good Dinner Mrs Mellen

  May 21st

  

  Blueberries my favorite fruit! If I can stop eating all the fresh blueberries long enough I love to make blueberry pies. There are so many wonderful blueberry pie recipes that I love but this one is perfect for the 4th of July!  Perfect for a backyard barbecue or to take along to a family reunion, just so wonderfully delicious! If you are short for time or just don’t want to make your own crust, use store-bought refrigerated pie crust which you can find in the dairy section of your grocery store. I have used Pillsbury when I am short on time which is very good.

   

  Fabulous All American Blueberry Pie

  Crust:

  2 1/2 cups all-purpose flour

  1/4 cup sugar

  1/2 teaspoon salt

  1/2 cup shortening

  1/3 cup sweet butter (love my Cabot!)

  7 tablespoons cold water

  Filling:

  6 cups blueberries, rinsed and picked over

  1/2 cup packed dark brown sugar

  1/2 sugar

  4 1/2 tablespoons cornstarch

  3/4 teaspoon ground allspice

  1 tablespoon sweet butter, cut into small pieces

  Glaze:

  1 egg yolk

  1 teaspoon whipping cream

  Crust:

  In a large bowl combine flour, sugar, and salt. With a pastry blender cut in shortening and butter until the mixture resembles coarse cornmeal.  Sprinkle water over the top and work mixture together with pastry blender or fingers until it comes together to form a ball. Shape dough into a ball, wrap in plastic and let rest at room temperature for 1 hour.

  Filling: Place rack in the lower third of the oven. Preheat oven to 425 F.  (I like to put a piece of aluminum foil down or a baking pan on the bottom of the oven to catch any drips and keep my oven clean.) Place blueberries in a large mixing bowl. In a smaller bowl combine the remaining ingredients except for the butter.  Add dry ingredients to blueberries and gently toss.

  Divide pastry in half.  On a floured surface roll one of the pastry halves into a 12 inch round.  Fit into 10-inch pie plate, letting the pastry hang over the edge.  Fill with blueberry mixture. Dot with butter. On a floured surface roll out remaining dough to 12 inch round. Place over pie. Seal edges and crimp to form a decorative rim.

  Glaze: In a small bowl whisk egg yolk and cream. Brush top of the pie with glaze. Cut vents into the pie top. You can use mini cookie cutters for a more decorative top.

  Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed.  Cool on rack.

   

  Enjoy!

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  Posted in Baking, Dessert, Food, Pie | Tagged Blueberry Pie, Good Dinner Mrs Mellen, memorial day, summertime

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