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Brookshire Brothers Blueberry Pie Winners and Recipes
Posted 07 - 21 - 2010
Congratulations to Bridget Coon for being First Place in the 2010 Brookshire Brothers Blueberry Pie Contest.
Bridget's Blueberry Pie

1 can eagle brand milk
½ c. Sugar
1 ½ cartons blueberries
1 ½ tsp vanilla extract
1 c. blackberry juice
¼ c. water
2 Tbsp cornstarch
½ c. butter
2 uncooked hytop pie crust

On stove top in small saucepan Mix Mil, sugar, blueberries, vanilla, blackberry juice, and butter, simmer for 10 minutes. Mix water and cornstarch add to blueberry mixture Bring to a boil until thick pour into unbaked pie crust. Add top or lattice work with remaining pie crust Bake @ 350 until golden brow.
 





 
Congratulations to Second Place finisher Achaia Martin.
 
Achaia’s Blueberry Pie

1 c. sugar
3 Tbsp Cornstarch
¼ tsp. salt
¾ c. Black cherry goji juice
½ tsp lemon juice
¼ tsp almond extract
2 tbsp butter
3 c. blueberries


In saucepan place ¼ c. sugar, cornstarch, and salt. Mix well then add goji juice and cook until thick. Add remaining sugar and cook until glossy. Remove from heat and stir in lemon juice, almond extract, and butter. Add blueberries mix gently. Pour into unbaked pie crust. Bake @ 350 until golden brown.
 



 

Congratulations to Third Place winner Lisa Lalumandier.
 
Sweet and Sassy Blueberry pie

¼ c. flour
½ c. sugar
1 tsp salt
¼ c packed light brown sugar
1 Tbsp quick cooking tapioca
1 tsp cinnamon
½ tsp black pepper
½ tsp freshly grated nutmeg
¼ tsp ground cloves
½ tsp crushed lavender
2 pints (4 cups) blueberries
1 Tbsp lemon juice

Mix all ingredients together and pour into pie crust. Make a lattice to cover the top. Bake at 375 for 60 to 75 minutes until it bubbles.
 
Crust
 
¾ c shortening
2 c. flour
1 tsp salt
½ c. ice water

Cut shortening into flour/ salt mixture until there are only small bits of shortening. Slowly add ice water and stir, gather all bits together to form a dough.
 





 
These are more tasty blueberry pie recipes to enjoy.
 


Blueberry Pie
Recipe by Tammy Wheeler

Crust ( you will need two batches)
1 1/3 c hytop flour
¼ tsp. salt
1/8 tsp. baking powder
½c. hytop butter
¼ c. milk
Sprinkles of water

Roll the crust out with a rolling pin and place into a 9 inch pie plate, chill until the filling is ready. Save the second batch for the top crust.

Filling

5 c. fresh blueberries
3 Tbsp. hytop Flour
½ stick hytop butter, unsalted
¾ c. hytop sugar
¼ c. honey
1/8 tsp. salt
3 Tbsp. lemon juice
13 oz blueberry jam

Pre heat oven to 425.Combine all ingredients in large bowl mix well. Place filling in prepared pie crust and top with second crust, pierce a few holes on top of crust to vent.
Bake 20 minutes and then turn oven down to 350 for an additional 30 minutes. Let it cool completely before serving.
 


Talitha’s Blueberry Pie
Recipe by Talitha Martin

5 egg yolks beaten
1 ¾ c. sugar
1 c. sweet milk
1 c. blueberry preserves
2 Tbsp flour
½ stick butter
1 tsp vanilla
Pinch of salt

Beat all ingredients together, except preserves. Mix well then mix in preserves. Pour mixture in unbaked pie crust. Bake @ 350 until brown
 

 
Texas Star Blueberry Pie
Recipe by Vicki Parkey

4 cups Texas Blueberries
¾ c Hytop Sugar
½ c Hytop Flour
1 tsp lemon rind
1 Tbsp lemon Juice
1 Tbsp cornstarch
1/8 tsp salt


In large bowl combine sugar, flour, lemon rind, salt and cornstarch. Add blueberries and gently toss to coat. Add lemon juice
Spoon blueberry mixture into deep dish hytop pie crust that has been brushed with egg white. Top with lattice or decorate with pie crust. Bake @ 350 for 40 minutes or until crust is light brown.

 
Blueberry Lemon Crunch Pie
Recipe by George Weaver

Pie filling
1 pkg HYtop pie crust
2 Tbsp. Flour
¾ c. sugar
1 egg beaten
1 tsp lemon juice
¼ tsp. Salt
2 ½ c. fresh blueberries

Lemon crunch topping
2 Tbsp. Flour
1 Tbsp oatmeal
3 Tbsp chopped pecans
1tsp grated lemon peel
2 Tbsp butter chilled & cubed

Preheat oven to 375. Mix together flour and sugar. Mix other ingredients to it blending well. Gently fold in blueberries and pour into bottom crust. Use second crust to decorate edge of pie and bake or 20 minutes. While baking pie, prepare lemon crunch topping. Combine 1st 4 ingredients cut in butter. After baking 20 minutes remove pie from oven and sprinkle topping in center of pie . Bake an additional 15 minutes or until filling is firm.
 

 
Blueberry Pie
Recipe by Rayanne Schmid

Pie filling
5 c. fresh blueberries
1 Tbsp lemon juice
2 pie crusts (see recipe)
1 c. sugar
½ c. all-purpose flour
1/8 tsp salt
½ tsp ground cinnamon
2 Tbsp butter or margarine
1 large egg lightly beaten
1 tsp sugar

1. Sprinkle berries with lemon juice, set aside
2. Put half rolled pie crust into 9 in pie plate according to pie crust directions.
3. Combine 1 c. sugar and next 3 ingredients; add berries, stirring well.
4. Pour into pie crust and dot with butter.
5. Unfold remaining pastry on lightly floured surface. Use a marzipan shape cutter to cut small hearts from pastry. Use small amount of water on the bottom of each heart and attach them to the edge of the bottom crust.
6. Use large heart-shaped cutter to make hearts that can be arranged on top of pie.
7. Brush top of pastry with beaten egg.
8. Bake @ 400 degrees for 35 minutes or until golden.
9. Cover with aluminum foil to prevent over browning if necessary.


Pastry ingredients
11 ¼ ounces all-purpose flour
1 Tbsp sugar
½ tsp salt
¼ lb cold unsalted butter, cut in ½ in pieces
¼ c. cold vegetable shortening , cut in ½ in pieces
2 tsp. fresh lemon juice
3 ounces cold water

1. Preheat oven to 400
2. Put Flour, sugar and salt in a food processor; pulse briefly to combine.
3. Add the butter and shortening; pulse until coarse crumbs form, about 3o seconds.
4. Add lemon juice and water
5. Pulse just until moist crumbs form
6. Turn the dough onto a work surface and gently shape it into to equal disks about 4 to 5 inches in diameter.
7. Wrap plastic and refrigerate at least 1 hour or up to 1 day( can freeze)
8. Take one of the two disks and roll it flat.
9. Place into lightly greased pie dish. By carefully rolling the pastry around the rolling pin and then unrolling it into the dish, it’s less likely to break.
10. Beat one egg yolk. With pastry brush, paint the bottom of the pastry crust to keep it from becoming soggy once you put the filling into it
11. Add pie filling
12. Roll out the second disk of dough and cut into shapes as directed in the blueberry recipe
13. Add a Tbsp of water to the last of the egg yolk and gently “paint” the whole top of the pie
14. Place in oven bake for 35 minutes.
 


Blueberry Pie
Recipe by Amber Smith

2 Tbsp Eagle brand milk
1 c. sugar
3 ½ Tbsp cornstarch
1/8 tsp. salt
6 c. Blueberries
1 ½ Tbsp butter (cut into thin squares)
½ Tbsp vanilla extract
½ Tbsp Lemon extract

Mix Flour, sugar, salt, vanilla, and lemon extract mix well pour over blueberries. Mix well and pour mixture into prepared pie crust. Dot with butter and drizzle with eagle brand milk. Cover with top crust and bake @ 400 for 40 minutes.

Pie crust

1½ c. flour
½ tsp salt
¼c. butter
2-3 cups cold water

Mix together and divide into to discs. Put flour on flat surface and roll out



 
Blueberry Pecan Pie
Recipe by Madeline Sabo

1 c. dark brown sugar
1 c. dark corn syrup
3 eggs beaten
1/3 c butter melted
1 tsp fresh lemon zest
1 tsp vanilla
½ tsp salt
1 c blueberries
1 ¼ c pecans
9 inch pie crust

Preheat oven to 350.
Combine sugar, syrup, eggs, butter, lemon, vanilla, and salt. Fold in blueberries. Pour mixture into pie crust sprinkle pecans on top bake for 45-55 minutes



Berry Pie
Recipe by Deena Peterson

1 ½ c. sugar
4 Tbsp plus 1 ½ tsp cornstarch
¾ c. cold water
3 Tbsp lemon juice
3 c. fresh blueberries
2 c. fresh blackberries
Pastry for double crust pie (recipe below)

Pastry recipe (need to double)
1 1/3 c. flour
1 stick butter
1 tsp salt
1 Tbsp sugar
¼ c. ice water


Mix pastry dough in food processor.

1. In saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries stir gently. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat let cool.
2. Line a 9” pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust or decorate as desired on top. Seal and flute edges. Cover edges loosely with foil. Bake @ 400 degrees for 10 minutes. Reduce heat to 350 degrees. Remove foil bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.


 
Fresh Blueberry Pie
Recipe by Staci McCarren

Crust:

1 c. flour
1 tsp ground cinnamon
1 tsp sugar
¼ tsp salt
½ c. butter
1/3 c. ice water

Filling:

2 pints fresh blueberries
1 Tbsp lemon juice
1 c. sugar
¼ c. flour
1 Tbsp cinnamon
1/8 tsp nutmeg
Pinch ground cloves
2 Tbsp butter
1 egg yolk

Preheat oven to 400 degrees.

Make the Pie Crust: In large bowl, combine flour, cinnamon, sugar, and salt. Grate the butter into the flour mixture. Using your hands or a pastry blender work butter into the flour mixture until pieces are about the size of peas.

Add the water 1 Tbsp at a time, and blend until soft, moist dough forms. Form the dough into flat round disk. Wrap in plastic and refrigerate for at least 1 hour. When dough is chilled, wash berries and drain well.


To make the Filling: In large bowl put blueberries in and sprinkle them with lemon juice. Combine the sugar, flour, cinnamon, nutmeg, and cloves to the berries and mix lightly. Turn the mixture into the pie crust, piling it in the center and dot with butter.

Roll out the remaining pastry into a circle make several slits near the center and lay the pastry on the filling. Fold the edges of the top crust under the bottom crust. Press together the edges and crimp decoratively. Beat the egg yolk and a little water. Then brush it lightly over the top crust. Bake for 45 minutes, or until the juices start to bubble through the steam holes and the crust is golden brown. Allow the pie to cool at least one hour before serving.
 


Blazin’ Blueberry Pie
Recipe by John Wyatt

Crust:

5 c. flour
2 tsp sugar
2 tsp salt
1 stick butter (chilled and cubed)
1 c. shortening (chilled and cubed)
Ice water

1. Mix flour, sugar, and salt in food processor.
2. Slowly add cubed butter and shortening while pulsing ( You are looking for a “wet sand” consistency)
3. Slowly add ice water until the dough begins to gather on one side
4. Remove from bowl, divide into half and chill in refrigerator until needed

Filling:

5 c. fresh blueberries
Pinch salt
2 Tbsp Flour
¾ Tbsp cornstarch
½ stick butter
1 lemon
1 c. sugar
12-14 oz Blue Blazes

1. Zest and juice lemon
2. Mix all other ingredients in a bowl with the zest and juice

Glaze:

½ c. sugar
½ c. water
Juice of a fresh orange

1. Mix all ingredients in a small saucepan
2. Bring to a boil and reduce

Instructions:

1. Roll out the dough to ½ inch for the top and bottom of the pie
2. Place one sheet of dough in the pie pan
3. Pour filling and cover with remaining dough
4. Cut some slits in the top of the pie for venting
5. Bake for 15 minutes at 425
6. Reduce temperature to 350 for 30 more minutes
7. Pour/brush on glaze and finish in oven for 5 more minutes
 


Blueberry Crumb Pie
Recipe by Margot Hill

1 unbaked 10 inch pie crust
1 Tbsp Hytop sugar
1/3 cup brown sugar
1 Tbsp hytop Flour

Sprinkle flour mixed with sugar over unbaked crust.

2 pints Blueberries
3 Tbsp flour

Mix blueberries with flour pour into pie crust

Topping:

1 c. pecans, chopped
1/3 c. brown sugar
1 stick butter softened
½ c. hytop flour
1/3 c. hytop sugar
Pinch of salt

Put topping on blueberries, bake @ 350 degrees for 35 minutes.
 


Blueberry Crumble Pie
Recipe by Heather Holloway

Crust:

2 c. all-purpose Flour
½ tsp salt
1 c. unsalted butter
¼ c. cold water


Crumble:

1½ c. all-purpose flour
1c. brown sugar
¾ c. unsalted butter

Filling:

3 pints blueberries
1 c. sugar
4 tsp cornstarch
½ tsp lemon zest
Pinch cayenne pepper

Crust: Combine flour, salt, and cold butter mix well add water Refrigerate dough for at least one hour before rolling out.
Crumble: Combine flour and sugar until well combined add butter and refrigerate
Filling: Combine all ingredients in large bowl use the back of the spoon to smash about 20 % of the berries mix well

Bake in a preheated oven @ 350 about 1 hour or until bubbly



 
Festival Blueberry Pie
Recipe by Marilyn Matlock

Crust:
2 c. graham cracker crumbs
1 stick butter

Mix and press into 9 inch pie crust

Filling:
3 eggs beaten
8 oz cream cheese
1 tsp vanilla
3 Tbsp crushed pineapple
½ c. sugar

Mix all ingredients together in large bowl. Pour into graham cracker crust. Bake @350 for 20 minutes. Cool

Pie topping:
4 c. blueberries
1 c. water
2 Tbsp butter
Dash of salt
1 Tbsp lemon juice
¼ tsp ground cinnamon
2 Tbsp all-purpose flour
2 Tbsp pineapple juice
½ c. sugar

Mix in boiler on stovetop and bring to a rolling boil. Turn to low heat when boiling begins. Cook for 10 minutes on low while stirring. Remove from heat and let cool.

Pour pie topping over the crust and filling.

Cookie Decoration using Refrigerated cookie dough: Use a Texas shaped cookie cutter and cut out and bake @ 350 for 12 minutes. Cool and place on top of pie. Place blueberry marking Nacogdoches on the cookie.
 
 

 
 
Yogurt Blueberry Pie
Recipe by Jessica Lenderman

1 baked pie crust
2 c. blueberries
½ c. butter
1 ½ c. Hytop sugar
3 Tbsp. Hytop self rising flour
3 eggs
1 c. plain yogurt
1 Tbsp vanilla

Pre heat oven @ 350
In large bowl, cream sugar and butter together until light and fluffy. Add in the remaining ingredients. Bake for 40 minutes. Let cool and serve.
 


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