The Warren Home 
Home Search search Menu menu Not logged in - Login | Register
The Warren > Reviews > Recipes > Fresh Summer Blueberry Pie

Fresh Summer Blueberry Pie
 Moderated by: Vargr, shadowcat-x, boojum
New Topic Reply Printer Friendly
 Rate Topic 
AuthorPost
 Posted: Sun Jul 20th, 2014 10:02 pm
  PMQuoteReply
1st Post
Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
Status: 
Offline
Mana: 
This pie is "setting up" in the 'fridge as wuffy types. All indications are this one will be yummy too! So even before tasting, Vargr is posting the recipe here.

Summer Fresh Blueberry Pie

Similar to “Summer Strawberry” pies, with whole strawberries bathed in a glistening strawberry glaze, this pie pulls the same trick with fresh blueberries and a blackberry/raspberry glaze.

A hint of cinnamon provides a note of complexity to the result.


Ingredients:
(For the glaze)
1 1/2 Cups Water
1 Cup granulated Sugar
1/4 Cup Corn Starch
1 Tablespoon Lemon Juice
1 Pkg Blackberry Fusion Jello (or other raspberry or blackberry gelatin)

(For the pie)
1 9-inch deep dish pie crust
3-3 1/2 Cups fresh Blueberries
1 Tablespoon granulated Sugar
1 Teaspoon Ceylon ground Cinnamon

Directions:
Rinse and pick over the blueberries. Drain, and place the blueberries in a large bowl. Sprinkle on 1 Tablespoon of sugar and 1 teaspoon ground cinnamon. Toss to coat them all. Let stand at least an hour for the sugar to draw out a bit of the juice, and to season and sweeten the berries.

While the berries are standing, bake the empty pie crust (blind bake) according to the package directions. Allow to cool to near-room temperature.

Pour all glaze ingredients EXCEPT the jello/gelatin into a 4 Cup or larger microwave-safe bowl. Whisk until cornstarch and sugar are mostly dissolved. Microwave on high for about a minute and a half. Whisk/stir to distribute heat. Microwave again and repeat (CAUTION – After the second heating, this mixture will be VERY hot and tend to cling when it splashes!) About the second or third heating, the mixture will begin to bubble and change from milky-white to translucent. Stop heating at that point, stir one more time.

Add the box of jello to the hot sugar-cornstarch mixture and stir thoroughly.

Place the blueberries into the baked pie shell. Reserve a few for garnish later, if you wish.

If there is any liquid in the bottom of the bowl, mix that into the gelatin mixture. Pour the jello/gelatin glaze over the berries until they are all covered (you may have some left over, depending on how many berries and how deep your pie shell is).

Carefully place pie in the refrigerator and chill until it sets up (At least 2 hours).

Garnish with whipped cream topped with any extra berries.

Should keep 2 days in the 'fridge.

Attachment: Fresh Blueberry Pie w_Whipped Cream.jpg (Downloaded 18 times)

Last edited on Mon Jul 21st, 2014 12:01 pm by Vargr



____________________
We grow not old, so long as we continue to chase our dreams.
Back To Top

 Posted: Mon Jul 21st, 2014 04:28 pm
  PMQuoteReply
2nd Post
Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
Status: 
Offline
Mana: 
Just sliced up the pie here for the office workers. Verdict is in:

Make This Pie!

Geting VERY good reviews here! Some of the comments include:
- "Not overly sweet. The blueberry flavor really comes through."
- "Best blueberry pie I've eaten. TONS of blueberries in there!"
- "Lighter than the baked versions. Great pie!"
- "I thought the berries would just fall out, but they don't. How'd you do that?"

Yup, this one is a "keeper", and very very simple to make!

 

PS: Have been chatting w/Booj on the amount of sugar per slice. It's more than wuff would like, though not as "bad" as many other desserts. Still, wuffy thinks he can do better. There has to be a way to cut the sugar in the cornstarch mixture, but still make it "set up" as firmly. Wuffy will keep playing with that, and see what he can come up with.

In the mean time, this is a nice "splurge" if your diet can handle it.

Here's the sugar breakdown:
- 1 C Sugar in the "gel". Makes 1.5 Cups. Only used 1 Cup (rest wouldn't fit with all the berries).  Equals 133 Grams
- 3.5 Cups Blue Berries = 15 grams sugar per cup X 3.5 = 52.5
- 1 Tablespoon sugar for the berries to rest in = 12.5
- (Majority of pie crust has no added sugar)
- Whipped Cream (Garnish - Optional), under 1 Gram per serving (2 Tbs). Est 4-5 servings as garnish (as in photo) = ~5 gram total
- TOTAL SUGAR IN PIE = 203 Grams

We cut this pie into ~12 slices, but most folk would go for 8 pieces so, sugar per serving would equal
- 25.375 grams (for 8-slices) or 1.8 Tablespoons per slice
- 17 grams (for 12) or 1.13 Tablespoons per slice


As you can see, this isn't insignificant, but in wuff's opinion isn't TOO horrible for a dessert. But Vargr is sure it can still be improved.

Last edited on Mon Jul 21st, 2014 04:31 pm by Vargr



____________________
We grow not old, so long as we continue to chase our dreams.
Back To Top

 Posted: Wed Jul 23rd, 2014 12:00 am
  PMQuoteReply
3rd Post
Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
Status: 
Offline
Mana: 
Well, after doing some online research, it appears that folks can use the granulated form of Sucralose (the yellow stuff), frequently found as "Splenda" directly in exchange for the sugar. Or at some ration, if desired (2/3 sucralose mixed with 1/3 sugar, for example).

Note, this is NOT saccharin! Sucralose does not break down under heat, nor a very wide variety of acid or base (vinegar - baking soda). And the granulated form can be used "one for one" in place of sugar for just about all baking and this sort of boiled-gel stuff.

Vargr found many recipes for no-sugar, lo-cal glazes for strawberries which were VERY close to the directions for this pie above. So wuff is going to try this again with the sucralose and see how it plays out.

With luck, we'll have a very low cal, and VERY healthy (blueberries have LOTS of anti-oxidants & and other good stuffs in them) dessert!

Last edited on Wed Jul 23rd, 2014 12:04 am by Vargr



____________________
We grow not old, so long as we continue to chase our dreams.
Back To Top

 Posted: Sun Aug 3rd, 2014 10:12 pm
  PMQuoteReply
4th Post
Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
Status: 
Offline
Mana: 
And successful use of Splenda (sucralose) is confirmed! A picture of the sugerless 3-berry version is attached.

Just made this again for roomie's church potluck. Used a triple-berry mix (blueberries, blackberries, & raspberries) instead of just blueberries. Substituted sugar-free raspberry jello for the regular type, and granulated Sucralose (splenda) for the sugar. And it came out GREAT!

Excellent berry flavors. Sweetness was spot-on with the full sugar version. No change in setup of the glaze with sugar free jello or the sugar substitute!

So there you have it! Looking to reduce your sugar intake, or cutting calories but would still like a yummy (and healthy) bit of dessert? Here's the pie for you!

Attachment: Triple Berry Pie.jpg (Downloaded 4 times)



____________________
We grow not old, so long as we continue to chase our dreams.
Back To Top


 Current time is 07:50 pm

The Warren > Reviews > Recipes > Fresh Summer Blueberry Pie
Top



UltraBB 1.172 Copyright © 2007-2011 Data 1 Systems
Page processed in 0.0786 seconds (21% database + 79% PHP). 27 queries executed.