At the mention of a blueberry pie, your mind might conjure up images of a flaky pastry crust bursting with plump berries and sweet, warm syrup. But if you're looking to give your blueberry pie an unusual twist, consider using crushed Oreo cookies to make a delectable chocolate crust. Once the Oreo pie crust is ready, you simply need to decide whether you go the traditional route with bold blueberry sauce or take a lighter route with whipped blueberry cream.
Oreo Pie Crust
Step 1
Drop 18 to 20 Oreo sandwich cookies into a large resealable plastic bag. Because the blueberry filling with provide plenty of flavor, feel free to use reduced-fat cookies for the crust. Squeeze excess air out of the bag and seal to close.
Step 2
Crush the cookies into a fine crumb texture by rolling over the side of the bag with a rolling pin.
Step 3
Pour the Oreo cookie crumbs into a large bowl. Add 3 tbsp. of melted butter to the bowl and mix to moisten crumbs.
Step 4
Spray a 9-inch pie pan with nonstick cooking spray.
Step 5
Pour the moistened cookie crumbs into the bottom of the pie pan. Using either your fingers or a spatula, press the crumbs around the bottom and up the sides of the pan, forming the pie crust.
Step 6
Cover the pie pan gently with plastic wrap and refrigerate for at least one hour before filling.
Traditional Blueberry Pie
Step 1
Pour 2 cups of fresh blueberries, 1 cup of cool water and 1/2 cup of granulated sugar into a large saucepan. Stir together gently to combine.
Step 2
Heat the mixture over medium-high heat for five minutes, stirring frequently.
Step 3
Pour 1/2 cup of granulated sugar, 3 tbsp. of cornstarch and 1/2 tsp. salt into a large bowl. Mix to combine.
Step 4
Remove 2 tbsp. of warm blueberry liquid from the saucepan and add to the ingredients in the bowl. Stir gently until it forms a paste-like consistency.
Step 5
Add the paste back into the saucepan slowly, using a spatula to scrape it into the pan if necessary. Stir gently to mix. Once the ingredients have thickened, add 2 tsp. of lemon juice and continue mixing.
Step 6
Remove the pan from the heat and let cool for several minutes. Remove the Oreo pie crust from the refrigerator once the blueberry filling has cooled.
Step 7
Add 2 additional cups of fresh blueberries to the cooled blueberry mixture. Fold the berries into the filling gently to avoid crushing the fruit.
Step 8
Pour the blueberry filling into the Oreo pie crust. Use a spatula to spread the filling across the crust if necessary.
Step 9
Refrigerate for at least one hour before serving to allow the blueberry filling to set.
Whipped Blueberry Pie
Step 1
Boil 1 cup of water over medium-high heat on the stove.
Step 2
Pour one 3-oz. package of blueberry gelatin into a large bowl. Add 1/2 cup of boiling water the bowl and stir gently; the gelatin should dissolve.
Step 3
Add 1/2 cup of cold water to the bowl, stirring to combine. Place the bowl in the refrigerator for one hour, which allows the gelatin to partially set.
Step 4
Beat 2 cups of heavy whipping cream in a large bowl until the consistency begins to thicken.
Step 5
Add 5 tbsp. powdered sugar to the thickened cream and continue beating until soft peaks form. To test for soft peaks, turn the beaters off and lift them from the bowl. The thickened cream mixture should form a peak with a rounded or curled tip, while still maintaining a glossy appearance.
Step 6
Remove the partially-set gelatin and the Oreo pie crust from the refrigerator after one hour.
Step 7
Add 3 cups of the whipped cream and 1 ½ to 2 cups of fresh blueberries to the bowl. Use a spatula to gently combine the ingredients without crushing the berries.
Step 8
Pour the whipped blueberry filling into the Oreo pie crust, using a spatula to spread the mixture evenly across the crust. Refrigerate the pie for 2 to 3 hours before serving.
Things You'll Need
- 18 to 20 Oreo cookies
- Resealable plastic bag
- Rolling pin
- Large bowls
- 3 tbsp. melted butter
- Spoons
- Nonstick cooking spray
- 9-inch pie pan
- Spatula
- Plastic wrap
- 2 to 4 cups fresh blueberries
- Water
- 1 cup granulated sugar
- Saucepan
- 3 tbsp. cornstarch
- ½ tsp. salt
- 2 tsp. lemon juice
- 3 oz. blueberry gelatin
- 2 cups heavy whipping cream
- Electric beater
- 5 tbsp. powdered sugar
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