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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
crust: |
2 cups king arthur unbleached 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 king arthur unbleached 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:
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.
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