Crustless Blueberry Pie Recipe

Crustless Blueberry Pie The Dizzy Cook

WEBMay 6, 2022 · In a large bowl, add flour, sugars, cinnamon, nutmeg, and salt, and whisk to combine. In a medium bowl add the melted butter …

Rating: 5/5(59)
1. Preheat oven to 350F. Use the wrapper of the butter to grease a 9-inch round pie dish set aside.
2. In a large bowl, add flour, ¾ cup of sugar, cinnamon, salt, and whisk to combine; set aside. In a medium bowl add the melted butter (I heated my butter in the microwave for about 45 seconds.) Wait for it to cool off before adding the eggs to avoid cooking them. Add the eggs, vanilla extract, and combine with a fork.
3. Pour the wet mixture into the dry and stir to combine. Add 2 cups blueberries and stir to combine. (I used about 1 ¾ cups fresh berries and a ¼ cups frozen wild blueberries for tartness)
4. Pour batter into a glass pie dish. Sprinkle 1/4 cup fresh blueberries over the top. Sprinkle 1 tablespoon sugar over the top. Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

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Healthy Blueberry Pie Love In My Oven

WEBAug 15, 2023 · 1. In a medium saucepan over medium-high heat, combine together 3 cups of blueberries, the sweetener, cold water, cornstarch …

Rating: 5/5(6)
1. Preheat the oven to 350 F and lightly butter or grease a 9″ pie plate. Add the flour and salt to a food processor and pulse lightly. Add the coconut oil (or butter) and egg and continue to lightly pulse until a “ball” of dough is formed. Remove about 1/3 of the dough and set aside. Spread the remaining dough out, using your hands, into the pie plate. Use a fork to prick the edges for a prettier crust. Bake the pie crust for about 10 minutes, or until the edges are lightly browned. Allow the crust to cool while you prepare the filling. Keep the oven on!
2. While the pie crust is baking, make the pie crust hearts. Place the remaining dough between two pieces of parchment paper. Roll it out to about 1/4″ thick and remove the top layer of paper. Use a small heart shaped cookie cutter to cut out as many hearts as you can fit on the rolled out pie dough. Slide the parchment paper onto a baking sheet and then bake for 10 minutes. Remove and let cool.
3. In a medium saucepan over medium-high heat, combine together 3 cups of blueberries, the sweetener, cold water, cornstarch and pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-12 minutes, until thickened. Use a fork to smash some of the blueberries while the mixture is simmering. Remove from heat, add the butter and lemon juice, and remaining blueberries. Stir to combine. Pour the mixture into the cooled pie crust and place the baked hearts strategically onto the pie.
4. Place the pie in the fridge for at least 1 hour to let it fully thicken before serving (with ice cream)! If you want to serve the pie warm, cover it with aluminum foil and place it in the oven for 25-30 minutes, preheated to 300F.

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