A good easy blueberry pie recipe needed?

Blueberry Pie Recipe

Ingredients

Crust:

One double recipe for all butter pie crust

Filling ingredients:

3 pints of blueberries, cleaned and stems removed

2 Tbsp freshly squeezed lemon juice

1/4 cup all-purpose flour (for thickening)

1/2 cup sugar

1/4 teaspoon ground cinnamon

2 Tbsp unsalted butter, cut into small pieces

Egg wash ingredients:

1 egg

1 Tbsp milk

Method

1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan.

2 Whisk egg and milk together to make an egg wash and set aside.

3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

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INGREDIENTS

3/4 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 recipe pastry for a 9 inch double crust pie

1 tablespoon butter

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

The Crust makes one 9 inch double crust pie 2 cups flour 1 teaspoon salt 1/2 to 2/3 cup shortening 6 tablespoons water Mix together, divide in two, roll out to fit pan. Do not trim the bottom crust. Pour in filling; recipe for blueberry pie as follows.... Then cover with top crust; fold overhanging edge with bottom crust & pinch together. Put four little gashes in center for steam vents. Bake in hot 450 degree oven for 12 - 15 minutes, then reduce heat to 325 for 20 - 25 minutes. Blueberry Pie 3 cups blueberries 3 tablespoon flour 3/4 cup sugar 1/2 teaspoon salt 2 tablespoons lemon jucie 1 tablespoon butter Rinse blueberries. Mix flour sugar & salt, sprinkle half mixture on crust; pour in blueberries, sprinkle the rest of flour mixture. Sprinkle lemon jucie, dot it with butter. Follow dirctions after filling part above. Enjoy!

Blueberry Pie

1 cooked pie shell

4 cups blueberries, washed

1 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 cup water

1 tablespoon margarine

Directions

1In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.

2Cook over low until thickened.

3Add the remaining 3 cups of blueberries and margarine.

4Stir until combined.

5Pour into pie shell and cool until no longer hot.

6Serve and enjoy!

7*Preparation and cooking times are estimated.

INGREDIENTS:

1 can (2 cups) blueberries in syrup

1 can (8 to 9 ounces) crushed pineapple in syrup

1 package (8 ounces) cream cheese, room temperature

3 tablespoons granulated sugar

1 tablespoon milk

1/2 teaspoon vanilla

1 baked pastry shell, 9-inch

1/4 cup granulated sugar

1/4 teaspoon salt

2 tablespoons cornstarch

1 teaspoon lemon juice

1/2 cup whipping cream, whipped

PREPARATION:

Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.

or this one

1 homemade or purchased 9-inch crumb pie crust, see below

6 cups fresh blueberries, divided

1/4 cup sugar

2 tablespoons water

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon butter

1 tablespoon lemon juice

whipped cream or purchased whipped topping

PREPARATION:

Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.

Serves 8.

Cookie Crumb Crust:

2 cups fine vanilla wafer crumbs

1/2 cup melted butter

1/3 cup sugar

Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.

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