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| Blueberry Pies |
Photos courtesy of U.S.Highbush Blueberry Council.
When fresh blueberries are in season, go ahead and indulge yourself, and the other dessert lovers in your circle, with a freshly baked pie. Borrowing a few tricks from clever cooks, these recipes trim kitchen prep time without shortchanging old-fashioned homemade flavor. Here's a little bonus to enjoy with every slice of blueberry pie: Bite for bite, blueberries deliver more disease - fighting antioxidant power than 40 other fresh fruits and vegetables. Blueberry Lattice Pie Peeking through an easy-to-make lattice crust, glistening blueberries invite pie fanciers to take a bite. 2 (9-inch) frozen pie shells, thawed to room temperature 3 cups fresh blueberries 1/2 cup sugar 1 tablespoon butter 1/2 teaspoon grated lemon peel 1 egg yolk In a medium-sized saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400*. Pour cooled filling into one pie shell. Lay the remaining pie shell on a waxed paper; cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a cookie sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm. Yield: 8 portions. Per portion: 336 calories, 4 g protein, 17 g fat, 43 g carbohydrate ~*~ Blueberry Cream Pie No need to turn on your oven when you make this wonderful pie, with its airy filling and juicy blueberry topping. 4 ounces low-fat cream cheese, from an 8-ounce package, softened 1/2 cup low-fat sour cream 1/4 cup sugar 1-1/2 cups nondairy whipped topping, from an 8-ounce container 1 (8-inch) prepared graham cracker pie crust 2 cups fresh blueberries, divided In a medium, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. Fold in whipped topping. Spoon half of the mixture into the pie crust; top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours. Yield: 6 portions. Per portion: 338 calories, 4 g protein, 17 g fat, 41 g carbohydrate ~*~ Spiced Blueberry Crumble Pie 
Try this lighter version of the traditional crumb pie, which dispenses with the bottom crust but keeps all the blueberries.4 cups fresh or frozen, thawed blueberries 1/2 cup sugar, divided 9 tablespoons flour, divided 1/4 cup quick-cooking oats 1/4 cup walnuts, chopped 2 teaspoons pumpkin pie spice* 5 tablespoons butter, cut in small pieces Preheat oven to 375*. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using a pastry blender or two knives, cut in butter until moist crumbs form. With your fingers, press together crumbs to make large chunks; place on top of blueberries. Bake in top third of oven until topping is browned, about 20 minutes; cool on a rack. Yield: 6 portions. * To make your own blend, combine 1-1/4 teaspoon each ground cinnamon with 1/4 teaspoon each ground ginger, ground nutmeg and ground allspice. Per portion: 293 calories, 3 g protein, 13 g fat, 43 g carbohydrate ~*~ Blueberry Cheesecake Pie Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat. 1 cup graham cracker crumbs 3 tablespoons honey, divided 1 container (8 ounces) nonfat orange or tangerine yogurt 4 ounces low-fat cream cheese, from an 8-ounce package 3/4 cup nonfat cottage cheese 1 tablespoon cornstarch 2 eggs 2 cups fresh blueberries Preheat oven to 350*. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add remaining 1-1/2 cup blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours. Yield: 6 portions. Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate U.S. Highbush Blueberry Council 4995 Golden Foothill Parkway, Suite #2 El Dorado Hills, CA 95762 For more blueberry info visit: www.blueberry.org Related articles: More Quick Ideas For Blueberry Pies Keep Your Cool With Quick And Classy Blueberry Treats Healthful Treats made with Blueberries Quick Blueberry Treats To Enjoy All Day Long Rely On Blueberries-Plus-Four For Quick, Creative Dishes Bountiful Berry Harvest Smoothies  Recommended ReadingThe Wild Berry Book : Romance, Recipes, & Remedies (Camp and Cottage) by Kate Letcher Lyle "Having been a berry lover and berry picker since a young girl, I found this to be a very lovely and interesting book. Lovely for the beautiful pictures of so many berries. Interesting for the variety of berries pictured and described. There are so many berries I've seen and wondered about, not daring to pick and eat, or being aware they are edible, not knowing how they are to be eaten. Now I have a reference. The book is a feast for the eyes with lots of useful information.~ Kathy Penn" (courtesy: Amazon) |
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