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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
A very simple blueberry pie with only four ingredients.
1 person made this
- 225g ready rolled puff pastry
- 150g fresh blueberries
- 4 egg whites
- 200g caster sugar
MethodPrep:10min ›Cook:20min ›Extra time:30min resting › Ready in:1hr
- Preheat your oven to 200 C / Gas 6.
- Place puff pastry in a cake tin and trim the overhanging edges. Place blueberries on top.
- Whip egg whites with sugar until stiff peaks form. Evenly spread mixture over blueberries with egg whites. You can make a decorative pattern using a spoon.
- Bake until the meringue topping is golden, about 20 minutes.
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Wild Blueberry and Lemon Meringue Pie
Lemon curd, frozen wild blueberries and lemon curd come together in this Wild Blueberry and Lemon Meringue Pie that combines the sweet flavors of blueberries with the tartness of lemons. Get the best of both flavor worlds with this easy recipe. Perfect for potlucks and parties, this pie recipe will tempt anyone with a sweet tooth.
Lemon Blueberry Meringue Pie
Combine all of your favorite sweets — sprinkles, candy melts, and M&M's — into one festive treat.
Triple the layers, triple the fun (especially when there's Smirnoff involved).
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- 3/4 cup softened butter
- 2 cups sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon almond extract
- 1 3/4 cups washed and stemmed fresh blueberries
- 2/3 cup chopped pecans
- Confectioners' sugar
Heat oven to 350 degrees. In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract. Fold in blueberries and pecans until well combined.
Coat a 13 x 9-inch pan with cooking spray (and dust with flour, if desired). Spread batter evenly in pan and bake 45-50 minutes or until toothpick tests clean (except for blueberry juice). Cool on a wire rack. When cool, sprinkle with confectioners' sugar. Cut into bars of desired size.
Blueberry Lemon Meringue
This Blueberry Lemon Meringue is such a refreshing, different pie ! Easy to make and everyone loves it. You always have a winner when combining Blueberries and Lemon.
Originally posted July 11, 2013
If you want to wow your family or guests with an amazing dessert, this Blueberry Lemon Meringue is just the dessert for you.
Make the Blueberry compote the night before, if possible, and finish the dessert the next day. The longer the Blueberry Lemon Meringue stands, the better is gets !
You will notice that the crust, especially on the sides get a little soft. This is due to the, oh so yummy syrup from the Blueberry compote.
It does however still slice nicely, as long as you chill the dessert for at least 4 &ndash 6 hours. This will also set the Lemon filling completely.
As fresh Blueberries are not always available, I tend to forget about this awesome version of a Lemon Meringue .
And it is not only an impressive looking pie, it is most delicious ! Sweet Blueberries in a light syrup and zesty Lemon is always a winner.
Just look at the piece off the spoon &ndash way past decadent. Next time you decide on a Lemon Meringue, why not give this Blueberry Lemon Meringue a go ?
As it is a rich dessert, you should be able to get at least 6 large slices, however, I found when cut into 8 slices, it is just right.
So perfect and just the dessert to take along when it is your turn to bring the dessert !
Tips for Better Meringues From Shirley Corriher + A Blueberry Lemon Meringue Pie Recipe From Cutie Pie That!
On paper, meringues look like the easiest thing to create, basically just egg whites and sugar. But looks can be deceptive. While the goal is a melt-in-your-mouth crispy texture, often the disappointing result is a sticky puddle of goo.
Determined to find out what we're doing wrong, we turned to renowned food scientist and cookbook author Shirley Corriher. We knew she would have some good advice, since her book BakeWise has an entire chapter devoted to the intricacies of egg whites.
In a phone call the other day, Corriher started things off by reminding us just how important the egg-separation process is: “All it takes is the tiniest speck of yolk to ruin egg whites.”
For this reason, she recommends the three-bowl method for separating whites and yolks: Crack the first egg and open it very carefully. Drop the white into a small bowl and put the yolk into another small bowl. Assuming this goes well, and the white has not been contaminated by any yolk, transfer the white into the mixing bowl. Continue this process until all the eggs are separated. If a yolk breaks, chances are it has compromised the white, even if you can't see any evidence of this. In this event, better not to use that white. (We typically end up with enough suspect egg whites to make a nice fritatta.)
Many meringue recipes call for room-temperature eggs. Corriher says eggs are easier to separate when warm on the down side, the yolks can break more easily. But cold eggs take longer to foam, increasing the risk that you may over-beat them. Corriher warns that over-beaten egg whites can become dry and rigid and will not expand properly while baking.
Just as a smidge of yolk can mess up egg whites, so can even a small amount of invisible fat. For this reason, Corriher cautions not to use a plastic bowl to beat egg whites.
“If you use a plastic bowl, even though you just washed it with hot, soapy water, there's a possibility that there's a trace of fat still harbored there,” she says.
Corriher counsels that meringues are not the place to think healthy by reducing sugar:
“The amount of sugar is crucial. Sugar is not just a sweetening ingredient. … It is pulling the water out of the spider-web protein network. It's a technical, structural part of a meringue.”
And, speaking of sugar, Corriher recommends using finely ground sugar, sometimes called baker's sugar, for most meringue recipes, because it dissolves faster in the egg foam than does granulated sugar. If you don't have any superfine sugar on hand, you can easily make your own. Simply process regular granulated sugar in the food processor for a minute or two.
What about cream of tartar? Is it really necessary? Corriher sets us straight on this issue: “It's an incredible help. It changes the acidity and gives you a more stable, delicate egg white foam. Proteins in the egg white loosely join to each other around each air bubble and this is what you want. … You want them to join loosely, so in the oven they can expand and your meringue can expand.”
One L.A. baker who takes Corriher's advice to heart is Tonya Dooley, chief pie maker of Cutie Pie That! Dooley uses Corriher's recipe for Italian meringue to top her First Birthday Blueberry Lemon Meringue Pie, created in June to celebrate her company's one-year anniversary.
“The flavor and texture of the Italian meringue is really quite a bit softer,” Dooley says. “There's a lot you can do with it. You can put it onto a pie using a spatula or you can put it on using a pastry bag. You can decorate it into various peaks. It's fun to do. I love to do it, my staff loves to do it. We all love the taste of it.”
Corriher's Italian meringue recipe involves adding a portion of the sugar as a hot syrup while beating the egg whites into peaks. This technique eliminates two common problems with pie meringues: weeping (the liquid puddles between the meringue and the pie filling) and beading, when annoying drops of brown syrup appear on top.
“The process of cooking the meringues while they're in the mixing bowl creates a sturdier meringue. It doesn't bead and it doesn't weep,” says Dooley.
Dooley shares her seasonal pie recipe with us. (And if you're not up to baking in the summer heat, Dooley will be making this pie for the next week or two, as long as fresh blueberries are available at local farmers markets.)
First Birthday Blueberry Lemon Meringue Pie
From: Tonya Dooley of Cutie Pie That!
2 tablespoons finely grated lemon zest
1 ½ tablespoons Limoncello
2 tablespoons cold, unsalted butter, cut into pieces
1. Carefully separate 6 large eggs. Put the egg whites aside.
2. Combine the sugar, cornstarch, milk, ½ cup lemon juice and pinch of salt in a large, nonreactive saucepan. Whisk to combine.
3. Bring the mixture to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken (after about 4 or 5 minutes) and turns clear, whisk in the egg yolks, 2 at a time.
4. Slowly add the 2/3 cup of lemon juice, whisking constantly, then add the zest and Limoncello. Add the butter, 1 piece at a time, whisking constantly, return to a simmer for a few minutes, then remove the pan from the heat.
1 teaspoon fresh lemon juice
1. In a nonreactive saucepan, combine the fresh blueberries with enough sugar to reach the desired flavor. Add remaining ingredients and cook on medium low heat for about 7 minutes until the blueberries begin to boil.
2. Remove from the heat and add the blueberry sauce to the lemon filling. Immediately pour this mixture into the baked pie crust.
From: BakeWise, by Shirley Corriher
Note: Corriher recommends superfine or baker's sugar for many merigue recipes, but in this recipe, regular granulated sugar is OK.
1 teaspoon cream of tartar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees.
2. In a small bowl, combine the cornstarch and 1/3 cup cool water. Put aside until needed.
3. In a mixer with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Add in ¼ cup of sugar and continue to beat.
4. In a heavy, nonreactive saucepan, stir together the remaining 1¾ cups of sugar, the corn syrup and ½ cup water. Bring to a boil. Rinse down the sides of the pan with water on a pastry brush. Attach a candy thermometer to the saucepan and continue to boil the syrup until it reaches 248 degrees (hard-ball candy stage).
5. Continue beating whites until stiff peaks form. Ideally, have the whites stiff when the syrup reaches 248 degrees. Carefully pour the hot syrup onto the meringue peaks while continuing to beat on medium speed. (Try to avoid drizzling the syrup onto the beaters or the sides of the bowl.) The meringue will swell dramatically and fill the whole bowl.
6. Beat until the meringue has cooled, approximately 10 to 13 minutes. Beat in the vanilla and salt, then beat in about 3 tablespoons of the cornstarch paste, 1 tablespoon at a time.
Lemon-Blueberry Streusel Pie
Lemon and blueberry bring out the best in each other, so it’s only natural that they make a truly impressive pie when layered together. A crown of cinnamon streusel adds a sweet crunch.
- 8 tablespoons (113g) unsalted butter, cold
- 1/2 cup (113g) fresh lemon juice
- 1/4 teaspoon salt
- 1 1/2 cups (298g) sugar
- 1 tablespoon (21g) cornmeal
- 1 1/2 tablespoons (11g) cornstarch or potato starch
- 4 large eggs
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (64g) sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 5 tablespoons (71g) unsalted butter, cold
- 1 teaspoon vanilla extract
- 3 cups (510g) fresh or frozen blueberries
- 1/3 cup (64g) sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons (11g) cornstarch or potato starch
Preheat the oven to 425°F. Lightly grease a 9" pie pan that’s at least 1 1/2" deep.
To make the crust: Roll the dough out to a 13" circle. Place in the prepared pie pan. Line the crust with parchment or foil and fill with pie weights. Place the pie pan on a baking sheet and bake for 10 minutes. Remove from the oven and remove the lining and weights. Reduce the oven temperature to 375°F.
To make the lemon filling: Melt the butter and place in a medium bowl. Stir in the lemon juice, salt, sugar, cornmeal, and cornstarch. Mix in the eggs, one at a time, until the mixture is uniform. Pour into the pie shell.
Bake the pie on the bottom rack of the oven for 20 to 25 minutes, until the filling is almost set (it should still wobble a bit in the center when nudged). Remove from the oven and place on a rack to cool a bit while you make the streusel and blueberry filling. The filling will finish cooking as the pie sits. Note: Don't turn the oven off, you'll be using it again.
To make the streusel: In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter and add the vanilla pour over the flour mixture and toss with a fork to form irregular crumbs. Set aside.
To make the blueberry filling: Place the berries in a 2-quart saucepan (if using fresh berries, rinse but don’t dry the berries first). Whisk together the sugar, salt, and cornstarch and stir into the berries. Place over medium-low heat and cook, stirring frequently, until the berries give up their liquid. Bring to a boil, stirring constantly, until the mixture thickens. Remove from the heat and gently spoon the filling over the lemon layer.
Sprinkle the streusel over the blueberry layer and return to the center rack of the oven for 15 to 20 minutes, until the crumbs are lightly browned. Remove from the oven and let cool to room temperature, then chill thoroughly before slicing and serving.
Blueberry Hand Pies
These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 16 tablespoons (227g) unsalted butter, cold
- 1/2 cup (113g) sour cream, cold
- 2 cups blueberries, fresh or frozen
- 2 tablespoon (14g) cornstarch or 1 tablespoon (11g) Instant ClearJel*
- 1/3 cup (67g) sugar
- 1/8 teaspoon salt (a large pinch)
- 1 tablespoon (14g) lemon juice
To make the pastry: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
Add the sour cream, and stir until the mixture starts to come together in chunks. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.
Perfect your technique
Blueberry Hand Pies Bakealong
Wrap the dough, and chill for at least 30 minutes before using.
To make the filling: If you're using fresh berries, rinse and drain well. Place fresh or frozen berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.
Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. It's fine to make the filling ahead of time, and refrigerate until you're ready to use it.
Preheat the oven to 425°F place a rack on the middle shelf. Line a baking sheet with parchment paper.
To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.
Divide the filling among eight of the squares, using about a heaping tablespoon for each a slightly heaped tablespoon cookie scoop works well here. Brush some of the beaten egg along the edges of each filled square.
Use a knife to cut a vent into each of the remaining eight squares or use a decorative cutter of your choice.
Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Note: If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes, until firm.
Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.
Store pies, lightly wrapped, at room temperature for a couple of days freeze for longer storage.
Tips from our Bakers
There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Pie Filling Thickeners Guide.
For cinnamon-apple hand pies with a rye crust: Make the crust using a scant 1 3/4 cups (200g) all-purpose flour and a generous 1/3 cup (40g) organic medium rye flour. For the filling, substitute 2 cups diced, skin-on apples for the blueberries, following the same preparation process. Add a generous 1 teaspoon cinnamon or apple pie spice to the cooked apples. Fill the pastries and bake as directed in the recipe.
Join King Arthur baker Martin Philip and his family as they bake Fruit Hand Pies together, start to finish. Watch Martin Bakes at Home - Fruit Hand Pies now.
- For the Crust:
- 7 ounces (approximately 1 1/2 sleeves) of graham crackers, pulverized into crumbs
- 1 ounce (about 2 tablespoons) granulated sugar
- 1 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- For the Filling:
- 16 ounces (about 2 cups) whole milk
- 1 vanilla bean (split and scraped) or 1 tablespoon vanilla
- 5 ounces sugar (about 2/3 cup), divided
- 2 ounces cornstarch
- 6 egg yolks
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) butter, cut into half inch pieces
- 1 quart blueberries, stemmed
- 4 ounces (about 2/3 cup) cold heavy cream, whipped to soft peaks
- For the Topping:
- 4 ounces (about 2/3 cup) cold heavy cream and 2 tablespoons confectioner's sugar whipped to soft peaks
Make the crust: In a large bowl, toss the graham cracker crumbs, sugar, and salt together. Add the butter and stir with a spatula to combine. Line the bottom and sides of a 9-inch pie plate evenly with the mixture and press it with your fingers to bring the crust together. Chill for at least 20 minutes.
In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar. Set aside. In a large bowl, whisk together yolks and salt until lightened. In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly. Whisk for two minutes, until egg mixture is pale and fluffy.
Place the milk mixture over medium heat and bring it just to a boil. Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture. Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter. Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter. Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray. Spread it evenly to cool, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours.
When ready to assemble, whisk the pudding until it becomes smooth and supple. Using a large rubber spatula, fold in the cold whipped cream. Spread a third of the pudding over the bottom of the crust, then top with a layer of blueberries, then repeat, reserving blueberries for garnish. Top with additional whipped cream and berries.