Blueberry Pie Day 2024 is on Sunday, April 28, 2024: Blueberry pie Ice Cream Recipe?

Sunday, April 28, 2024 is Blueberry Pie Day 2024. A Holiday Queen's Blog: 04/ National Blueberry Pie Day

What is more fun than the usual slice of, scrumptious, Blueberry cake? Blueberries, or star berries because the Indigenous Peoples known as them, are among nature’s super meals. The standard blueberry is among couple of blue meals, present in character, which is indigenous to south america. The harmful chemicals present in blueberries may lead to fighting illnesses and stopping against certain cancer. Wealthy in anti-oxidants and vitamins, it’s only fitting that people must have a unique day, by means of Blueberry Pie Day, to celebrate them.People in america happen to be taking pleasure in blueberry pies for a long time and there's an abundance of tasty quality recipes on the web. Why don't you have your personal blueberry cake celebration by looking into making a cake, or eating blueberry designed dishes? In addition to using traditional blueberry cake quality recipes, why don't you test out newer and more effective ones? Adding ricotta cheese towards the filling, will prove to add a creamy twist towards the cake or adding pepper, coupled with warm spices or herbs, can give your cake a genuine kick!

Blueberry Pie Ice Cream

Recipe from Grin and Bake it

Ice Cream:

1 cup whole milk

¼ cup plus ¼ cup sugar

½ tsp. lemon zest

Pinch of salt

2 large egg yolks

1 cup whipping cream

¾ tsp. vanilla.

Dash of cinnamon

Graham crackers, chopped into small pieces (about ¾ cup)

Blueberry Filling:

2 – 2 ½ cups blueberries, cleaned

¼ cup powdered sugar

¼ water

To make the ice cream combine the milk, ¼ cup sugar, lemon zest and salt in a medium saucepan. Scald the milk mixture over medium-high heat, stirring often, about 5 minutes*.

While milk is scalding, whisk egg yolks in a medium mixing bowl. Add the remaining ¼ cup sugar and whisk until light and fluffy. Whisking constantly, add a small amount of the hot milk into the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture into the saucepan and cook over medium heat, stirring often. The custard needs to get thick enough to cover the back of a spoon (approx. 5 minutes). Remove pan from heat and place into a glass bowl of ice. Let the custard cool, stirring often for five minutes

While the custard is cooling, combine the cream and vanilla in a separate bowl. Stir into the custard mixture. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard. Refrigerate until completely chilled (minimum 4 hours, overnight works too). The custard can be stored in the refrigerator for up to 3 days.

To make the blueberry sauce, combine blueberries, powdered sugar and water in a saucepan over medium heat. Stir and bring to a boil. Reduce heat, stirring occasionally. mixture should begin to thicken between 7-10 minutes. Remove from heat and let cool. Ues right away or refrigerate.

Freeze the chilled custard in your ice cream maker, according to the manufacturer’s directions. Add the graham cracker pieces during the last minute of churning, until just mixed. Transfer to an airtight container by layering, the vanilla ice cream and the blueberry sauce. Scoop a layer of ice cream into the bottom of the container. Use a spatula to spread out evenly. Add a scoop of blueberry sauce on top and spread evenly. Add spoonfuls of vanilla on top and spread. It’s a little tricky to spread the vanilla on top of the sauce mixture. Clean fingers worked best for me. Freeze for a few hours to firm it up before you serve it.

Thank you.......!!!

Is it possible to make blueberry pie with no eggs? From scratch?

Blueberry Pie

Ingredients

1 recipe pastry for a 9 inch double crust pie

4 cups fresh blueberries

2/3 cup white sugar

2 tablespoons all-purpose flour

1 tablespoon quick-cooking tapioca

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 tablespoon grated lemon zest

1 1/2 tablespoons lemon juice

1/2 tablespoon butter

Directions

1.Preheat oven to 450 degrees F (230 degrees C).

2.Prepare pastry for two crust pies. Pick over and wash blueberries.

3.Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.

4.Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

Ingredients

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 Tbsp ice water

Method

Dough is ready to shape.

1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

2 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4 Add filling to the pie.

5 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape

How to make a pie crust?

Perfect Pie Crust Recipe

One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 Tbsp ice water

Method

1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

2 Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4 Add filling to the pie.

5 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.