Unbaked Blueberry Pie


Blueberry Pie recipe adapted from “Aunt Molly’s Unbaked Blueberry Pie” by Diana Travisono, named for Amalia Femino

courtesy of The Providence Journal, Gail Ciampa Food Editor/ Providence, Rhode Island

Pastry Crust recipe adapted from Kitchenaid Food Processor Cookbook

I never really cared for blueberry pie before because it was always sticky, gooey and gummy, without the beautiful taste of the fresh berry.  Then I made this pie…what a difference, we look forward to blueberry season just to eat this pie.  The berries taste so fresh and the pie is not overly sweet.  This pie is very quick to put together, you don’t even have to bake a crust if you really don’t want to, just use a graham cracker crust (the author of this recipe does say that a baked crust holds up better, though).

However, when the weather is stifling hot, turning on the oven can be a deal breaker.  The pie will still taste just as yummy with an unbaked ( graham cracker) crust, it just may not look as pretty when you slice it.  I’m including my pie crust recipe if you prefer a classic baked crust;  it is the recipe that came with my Kitchenaid food processor and it’s great.  The most difficult thing about making this pie is waiting for it to set.  You will be tempted to sneak a bite or two, but hold off and allow it to set up properly, it is worth the wait.  Enjoy!


Blueberry Pie Ingredients

1 deep dish pie crust, baked and cooled (recipe follows)

6 cups blueberries

3/4 cup water

2 Tablespoons flour

1/2 cup sugar


Blueberry Pie Directions

1. Bake pie crust and allow to cool.

2. Remove 1 cup of the blueberries, set aside.


3. Mix the flour and water together in a medium-sized saucepan.  Add sugar and the 1 cup of blueberries.  Bring to a boil and then immediately turn down to a simmer.  Cook over low heat for 7-10 minutes.  Stir constantly at first and be careful that it does not stick or burn as it thickens and deepens in color.

4. Remove from heat and allow to cool for a few minutes.

5. Add the rest of the blueberries;  gently mix the fresh berries with the cooked berry mixture.  Pour into prepared pie crust, using a rubber spatula to smooth the pile of berries.

6. Allow pie to sit until completely cooled.  This could take hours, but it is very important for you to allow it to cool before cutting it or it may not set up correctly.


7. After the pie has completely cooled, refrigerate.  Serve it with a scoop of vanilla ice cream.


Pie Crust Ingredients

This makes 2 crusts, plus a little extra for cutting out shapes

3 cups flour

1 1/4 teaspoon salt

3/4 cup cold shortening

4 1/2 Tablespoons cold butter, cut up

7 1/2-10 tablespoons ice water

Pie Crust Directions

1. Put flour and salt in food processor bowl fitted with the multi-purpose blade.  Process until mixed, about 3 seconds.


2. Add the shortening and butter, pulse 3 or 4 times, about 3 seconds each.  The mixture should be crumbly.

3. Sprinkle about 5 Tablespoons of the ice water over the mixture.  Pulse about 3 times, for 3 seconds each time, or until mixture pulls away from the sides in the bowl.  Everything should be moistened, add more water as necessary.


4. Shape dough into 2 balls.  Flatten one ball of dough into a thick disc, wrap with plastic wrap, and place in a zip bag and freeze it for future use.

5. Place the other ball of dough on a lightly floured surface and roll out into a circle that is larger than your pie plate.

6. Loosen the dough from the surface and gently fold in half and then half again.  Lay dough in pie plate and gently unfold.  Press the dough into the pie plate, correcting any tears as you go.


7. At this point you can either pinch the dough all around the edge of the pie plate, or slice it off even at the top and use cut-out dough as a decorative touch.  I’ve always been lousy at crimping pie dough, it never looked nice enough for me.  So years ago I gave up trying and just started using cut-out pie dough in various shapes to decorate the edge of the pie pan.

8. Attach the cut-out pieces to the pastry in the pie pan with a bit of water.  Using a fork, pierce the crust on the sides and bottom (so that the crust does not puff up).  Using a pastry brush (mine is a paint brush), lightly brush the cut-outs with water and immediately sprinkle with sugar.


9. Bake empty shell at 425 degrees for about 12-15 minutes, or until light and golden.  Place on a cooling rack until ready to use.

Super Berry Crisp


Recipe courtesy of 101 Farmhouse Favorites

by Gooseberry Patch 

If you are looking for a quick and easy dessert that not only tastes great, but is also pretty…this is it! I usually think of a fruit crisp as a Fall dessert, because I almost always make them with apples.  However, this recipe is a nice twist on that classic.  The fresh blueberries in this recipe balance out the cherry pie filling and keep this crisp from being overly sweet.  There is a nice tart after-bite, perhaps it would be a little less tart with riper berries, but I really liked that about it.  Enjoy!



21 ounce can cherry pie filling
2 cups fresh blueberries
1/4 cup butter
1/3 cup long-cooking oats, uncooked
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon granulated sugar
1/4 teaspoon cinnamon
Optional Garnish : Whipped cream (Cool whip or ice cream would be good, too)




1. Pour cherry pie filling into an ungreased 9-inch pie pan; fold in blueberries.



2. Melt butter in a small saucepan over medium-low heat.  Add remaining ingredients, except garnish, to melted butter, stirring to coat well.



3. Spread oat mixture over fruit in pie pan.



4. Bake at 350°F. for 35 minutes, or until topping is crisp and golden.  Optional: Garnish individual servings with whipped cream.




Pumpkin Mousse Pie


Pumpkin Mousse Pie is courtesy of Lisa H. and Alton Brown

@ CookEatShare

Pumpkin Mousse

1 cup heavy whipping cream, chilled

15 ounce can pumpkin puree

1/3 cup milk

1 box (3.4 ounces) Jello-O© Pumpkin Spice Instant Pudding and Pie Filling

1 teaspoon vanilla extract

Gingersnap Pie Crust

30 Gingersnaps

2 Tablespoons butter, melted

1 Tablespoon sugar


 Gingersnap Crust-Directions


1. Crush cookies;

Either place the cookies, about 10 at a time, in a plastic bag and use a rolling pin to crush the cookies, or you can use a food processor to break up the cookies. Mix crushed cookies with butter and sugar.

2. Press mixture into a deep dish pie pan and bake for 10 minutes @ 350°F.

3. After the crust cools, add mousse filling and chill for at least 4 hours.

4. If you are making miniature pumpkin parfaits in mini dessert glasses, you do not need to bake the crust mixture. Instead, press about 1 Tablespoon crust mixture into the bottom of each mini dessert glass dish, add the pumpkin mousse filling and allow them to chill for at least 4 hours.

5. To garnish; top each mini dessert dish or serving of pie with a dollop of whipped cream or Cool Whip©, and sprinkle with Gingersnap cookie crumbs.

Pumpkin Mousse-Directions


1. With a stand or hand mixer, whip the cold cream until the mixture forms medium high peaks that hold their shape when the beaters are removed, set aside. Combine the pumpkin puree and milk in a bowl. Whisk together until smooth.


2. Add dry pudding mix and vanilla extract to the pumpkin/milk mixture and whisk until smooth.


3. Add whipped cream to pumpkin mixture and stir together until well incorporated.


4. Spoon into ramekins, cooled pie crust, or mini dessert glasses and chill for at least 4 hours, or until set.

After 4 hours, my pie was still soft, but very good.  I added a little cinnamon and sugar to the cream as I whipped it for the garnish. The Gingersnap cookies and the cinnamon were the perfect flavors and texture to compliment the velvety richness of the pumpkin mousse.  Enjoy!