5 Easy Paula Deen Blueberry Pie Recipes

The Joy of Baking Blueberry Pies

Blueberry pie, with its rich, fruity filling encased in a buttery crust, is a dessert that epitomizes comfort and joy. Whether it's for a summer picnic, a festive holiday, or just because you fancy something sweet, there's something incredibly satisfying about baking a blueberry pie from scratch. Here, we delve into five of Paula Deen's beloved recipes that make blueberry pie not just a treat for the tastebuds but a joy to bake.

1. Paula Deen's Traditional Blueberry Pie Recipe

Let's start with the traditional route, a pie that is both simple and magnificent:

• Crust: Two 9-inch pie crusts (homemade or store-bought)
• Filling:
  • 6 cups of fresh blueberries
  • 3/4 cup white sugar
  • 5 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
• Steps:
  1. Prepare your crust, lining the pie tin with one crust and reserving the other for the top.
  2. Mix all the filling ingredients except the blueberries.
  3. Add the blueberries to the mixture and gently toss to coat.
  4. Fill the pie crust with the blueberry mix.
  5. Cover with the second crust, crimp the edges, and cut vents for steam to escape.
  6. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 30-40 minutes until the crust is golden.
  7. Allow to cool before serving to set the filling.

💡 Note: For a shiny glaze on top, you can brush the pie with a beaten egg before baking or simply use milk.

2. Lattice-Topped Blueberry Pie

This variation brings an elegant touch to your pie with its intricate lattice top:

• Crust: Follow the Traditional Blueberry Pie recipe or use a lattice pie crust
• Filling: Same as Traditional Blueberry Pie
• Steps:
  1. Prepare the filling and crust as described in the previous recipe.
  2. Roll out the second crust and cut into strips for lattice work.
  3. Lay half the strips across the pie filling in one direction, then weave the remaining strips over and under those.
  4. Seal the edges, trim excess dough, and create a decorative edge.
  5. Bake following the same instructions as the traditional pie.

3. Blueberry Crumble Pie

For a delightful twist with a crumble topping:

• Crust: One 9-inch pie crust
• Filling:
  • Same as the Traditional Blueberry Pie
• Crumble Topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup cold butter, cut into small pieces
• Steps:
  1. Prepare filling and crust as before.
  2. For the crumble, mix flour, sugar, and cinnamon in a bowl.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Sprinkle crumble over the blueberry filling.
  5. Bake at 375°F (190°C) for about 50 minutes or until the topping is golden brown.

✨ Note: This crumble topping adds an extra layer of texture and flavor to your pie, making it a hit at any gathering.

4. Mini Blueberry Pies

For those special occasions or when you want to make individual servings:

• Crust: Use a mini pie crust set or cut circles from your regular pie dough
• Filling: Scale down the filling proportions for mini pies
• Steps:
  1. Press dough into mini pie tins or muffin tins.
  2. Fill each mini crust with the reduced blueberry filling.
  3. Top with pie crust circles, lattice work, or crumble topping.
  4. Bake at 375°F (190°C) for about 20-25 minutes or until the crusts are golden.

5. Sugar-Free Blueberry Pie

Perfect for those looking to indulge without the guilt:

• Crust: Two sugar-free pie crusts
• Filling: Substitute sugar with:
  • 3/4 cup granulated sugar substitute (like Splenda)
  • Remaining ingredients same as Traditional Blueberry Pie
• Steps: Same as Traditional Blueberry Pie, just replace the sugar.

📋 Note: This version allows everyone to enjoy blueberry pie without worrying about blood sugar spikes.

In summary, Paula Deen's recipes bring the charm of Southern hospitality to your kitchen, offering a range of blueberry pies that cater to different tastes and dietary needs. Each recipe, from the classic traditional pie to the innovative mini pies and sugar-free option, provides a delightful way to explore the versatility of blueberries. Whether you prefer a simple, classic pie or something with a unique twist, these recipes are sure to satisfy your sweet tooth and bring a bit of sunshine into your home.

Can I use frozen blueberries in these recipes?

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Yes, you can use frozen blueberries. However, do not thaw them before adding to the filling to avoid a runny pie. Just toss them with the other ingredients while still frozen.

What can I substitute for cornstarch if I run out?

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Instead of cornstarch, you can use tapioca flour, arrowroot, or an equal amount of instant tapioca for thickening. Each has its own impact on texture, so experiment to see which you prefer.

How do I store leftover blueberry pie?

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Store your pie in the refrigerator, covered, for up to 4 days. The crust will become less crisp, but you can reheat slices in the oven at 350°F for about 10 minutes to crisp it up again.