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This is an excellent recipe for a potluck dinner. You had better make 2! It is a delicious blueberry pie made with a graham cracker crust and, if you will pardon the pun, it is "easy as pie" to make. Sorry that I didn't have a picture. It was gone before I got a chance to take a picture.
Total Time: 1 hour 20 minutes
Yield: 1 pie
Source: This comes from a Pick Your Own Berry Farm
Ingredients:
Steps:
If you prefer, you can use a regular pie crust with either the crumb topping or a second crust, or even a lattice crust. But the "easy" part is the pre-made graham cracker crust.
By Allison from Lexington, NC
Remove 3/4 cup gelatin; set aside. Add fruits and nuts to remaining gelatin. Pour into prepared crusts. Prepare Dream Whip, using package directions. Fold into reserved 3/4 cup gelatin. Spread over fruit layer. Chill for several hours.
By Robin from Washington, IA
Red, White and Blueberry Pie! Just in time for the 4th of July picnic.
Preheat oven to 325 degrees.
Let pie crust stand at room temperature for 15 minutes. Gently unfold onto floured surface. Roll to 11 1/2" circle,then place crust in a deep dish pie plate, pressing dough into bottom and up sides. Prick bottom to prevent bubbling. Bake 10-12 minutes or till golden brown.
Cool completely.
Rinse strawberries and pat dry on paper towels. Select 8 uniformly sized strawberries for dipping, cut in half though stems using a paring knife. Set aside. Hull and slice remaining berries. Melt white chocolate in microwave, uncovered on high 1 minute, stirring every 10 seconds until chocolate is melted and smooth. Do not overheat.
Dip tips of berries in chocolate and dry on waxed paper 15 minutes in refrigerator until set. Scrape remaining melted chocolate over bottom of prepared pie crust, coating evenly the bottom and sides of crust. Layer strawberries over bottom of crust.
Beat cream cheese in a large bowl until smooth. Gradually add milk until well blended. Add pudding mix, and blend until mixture begins to thicken. Spread evenly over strawberries using a scraper.
Arrange blueberries evenly over pie filling in the center of the circle of strawberries. Using a pastry bag with an open star tip, pipe whipped topping around the edge of the pie. Place dipped strawberry halves on whipped topping border in a circle. Refrigerate until ready to serve.
Yield: 8 servings.
By Sharon From KY
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I had a recipe for a no crust blueberry pie and I have lost it. Does anyone have one?
Thank You,
Susan from Michigan
Crust-less Blueberry Pie
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups fresh blueberries
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
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DIRECTIONS:
1. Preheat oven to 350 degrees. Grease one 9 inch pie pan.
2. Combine the flour, sugar and salt. Stir in the blueberries. Stir in the butter, beaten eggs and almond extract. Spread the batter into the prepared pan.
3. Bake at 350 degrees for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or vailla ice cream. Makes about 8 servings.
