Ozark Blue-Cranberry Pie CRUST: 2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon ground nutmeg 2/3 cup plus 2 tablespoons shortening, chilled 4 to 5 tablespoons ice water FILLING: 1 can (16 ounces) whole-berry cranberry sauce 1/3 cup packed brown sugar 1/4 cup sugar 2 tablespoons all-purpose flour 2 tablespoons cornstarch 2 tablespoons orange juice Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Ozark Blue-Cranberry Pie cont. 1/2 teaspoon grated orange peel 1/8 teaspoon salt 2 cups fresh or frozen blueberries 2 tablespoons butter or margarine For crust, combine flour, salt and nutmeg in a large bowl. Cut in shortening until mixture forms coarse crumbs. Add water, 1 tablespoon at a time, until ingredients are just moistened. Divide dough in half. Between sheets of waxed paper, roll each half into a circle large enough to fit a 9-in. pie pan. Press one circle into the pan; set aside the second circle. For filling, combine cranberry sauce, sugars, flour, cornstarch, orange juice, orange peel and salt in a Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Ozark Blue-Cranberry Pie large bowl. Mix well. Stir in blueberries. Spoon filling into pie crust; dot with butter. Place second crust over filling. Flute edges and cut slits to vent steam. Bake at 400° for 40 minutes or until center is bubbly and crust is golden brown. Cool to room temperature before serving. Yield: 6-8 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008