Ozark Blueberry Pie Recipe

4 3 2
Publisher Photo

Ozark Blueberry Pie Recipe

Read Reviews
4 3 2
Publisher Photo
Blueberries grow well in this area, and this old-time recipe goes over well with pie eaters. It won first prize at the 1990 Missouri State Fair!
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

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 large 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.
Originally published as Ozark Blueberry Pie in Grandma's Great Desserts Cookbook 1992, p80

Nutritional Facts

1 piece: 583 calories, 28g fat (8g saturated fat), 34mg cholesterol, 386mg sodium, 77g carbohydrate (34g sugars, 3g fiber), 6g protein.

  • 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 large egg
  • 1 tablespoon water
  1. In a large bowl, combine first eight filling ingredients. Stir in blueberries; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 425° for 40 minutes or until golden brown. Yield: 8 servings.
Originally published as Ozark Blueberry Pie in Grandma's Great Desserts Cookbook 1992, p80

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOzark Blueberry Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Holmescsh User ID: 2528368 45061
Reviewed Jun. 23, 2011

"...not the best combination of flavors."

MY REVIEW
BakinGymnast User ID: 5767825 20984
Reviewed Jun. 13, 2011

"Can you use a generic pie crust instead of this one?"

MY REVIEW
fed User ID: 1790707 48317
Reviewed Aug. 3, 2008

"this is likely the Best pie my husband and I ever ate!!

Can't wait to make it again."

Loading Image