Ozark Blueberry Pie Recipe

Ingredients

• FILLING:
• 1 can (14 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
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon salt
• 2 cups fresh or frozen blueberries
• CRUST:
• 2-2/3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1 cup shortening
• 6 tablespoons ice water
• 2 tablespoons butter
• 1 egg
• 1 tablespoon water

Directions

• In a large bowl, combine first eight filling ingredients. Stir in blueberries; set aside.
• For crust, in another bowl combine the flour, salt and mace. Cut in shortening until mixture is crumbly. Gradually add ice water, 1 tablespoon at a time, and toss with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle.
• Divide pastry in half so that one ball is slightly large than the other. Roll out large ball on a lightly floured surface to fit a 9-in. pie plate.
• Transfer pastry to pie plate. Trim pastry even with edge of plate. Add the filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Beat egg with water; brush over crust. Cut slits in top.
• Bake at 425° for 40 minutes or until golden brown. Yield: 8 servings.

Ozark Blueberry Pie published in Grandma's Great Desserts Cookbook , p80