Ozark Blue-Cranberry Pie Recipe

4 1 1
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Ozark Blue-Cranberry Pie Recipe

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4 1 1
Publisher Photo
Here in the Missouri Ozarks, my daughter and I pick blueberries at a nearby Amish farm and freeze them for year-round use. I got this recipe from a local newspaper.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 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 (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
  • 2 tablespoons butter

Directions

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 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.
Originally published as Ozark Blue-Cranberry Pie in Bountiful Harvest Cookbook 1994, p84

Nutritional Facts

1 piece: 491 calories, 22g fat (7g saturated fat), 8mg cholesterol, 378mg sodium, 69g carbohydrate (33g sugars, 3g fiber), 4g protein.

  • 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 (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
  • 2 tablespoons butter
  1. 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.
  2. 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.
  3. For filling, combine cranberry sauce, sugars, flour, cornstarch, orange juice, orange peel and salt in a 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.
  4. 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.
Originally published as Ozark Blue-Cranberry Pie in Bountiful Harvest Cookbook 1994, p84

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fbeaman User ID: 2796925 39865
Reviewed May. 14, 2008

"How can I keep my pie shells from becoming soggy when making cream pies ( like pumpkin pies)?"

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