Red, White, And Blueberry Pie Recipe

Name: Red, White, And Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 vanilla bean; 6 tablespoons unsalted butter; 1/8 teaspoon kosher salt; 11 graham crackers (2 1/2 x 5 inch boards), broken into pieces; 6 cups blueberries (about 3 pints), divided; 1/2 cup freshly squeezed orange juice; 2/3 cup plus 1 tablespoon white granulated sugar; 1 teaspoon lemon zest, divided; 1/4 teaspoon kosher salt; 1/4 cup cornstarch; 3/4 cup heavy cream; 1/4 teaspoon vanilla extract; 1/2 cup total raspberries and/or strawberries, sliced if large, for garnish; 1 9-inch pie pan, preferably deep dish

Servings: persons

1/2 vanilla bean
6 tablespoons unsalted butter
1/8 teaspoon kosher salt
11 graham crackers (2 1/2 x 5 inch boards), broken into pieces
6 cups blueberries (about 3 pints), divided
1/2 cup freshly squeezed orange juice
2/3 cup plus 1 tablespoon white granulated sugar
1 teaspoon lemon zest, divided
1/4 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1/2 cup total raspberries and/or strawberries, sliced if large, for garnish
1 9-inch pie pan, preferably deep dish

1
Preheat oven to 350u00b0F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
2
In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
3
Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
4
In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 vanilla bean, 6 tablespoons unsalted butter, 1/8 teaspoon kosher salt, 11 graham crackers (2 1/2 x 5 inch boards), broken into pieces, and more.

Yes, Red, White, And Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red, White, And Blueberry Pie

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