Ozark Blueberry Pie Recipes

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Steps:

• 1. Preheat oven to 425 DEGREES F. Thaw crust according to directions on package, or if you are ambitious, you may choose to make your own. You will need a 9 inch deep dish pie plate for this recipe.
• 2. Using a large bowl, add the whole berry cranberry sauce with both sugars, flour and corn starch, then add the orange juice, orange extract, and salt, then stir together till blended.
• 3. The add the frozen Blueberries, or you may use fresh, stir gently till blended. If berries are frozen allow to sit on counter 10 to 15 minutes so berries will thaw a bit, this will aid in keeping you baking time down to a minimum. If using fresh berries, omit this step.
• 4. While the filling is thawing, unroll the pie crust and fit into deep dish pie plate. This is the pastry cutter I used.
• 5. Unroll second crust onto a lightly floured counter, then proceed to cut into thin strips with a pastry cutter or sharp knife.
• 6. Add berry filling to the pie crust, then top with strips of pastry. I chose to make a lattice crust. to do so, place enough strips going in the same direction over the fruit filling leaving a small space between each strip. The pull back half of the strips half way back from filling, leaving the other strips in place, then place a long strip across the pie in the opposite direction, return the folded strips back to their original position. Then pull the other strips that were not pulled back the first time half way across pie, then add another strip in the opposite direction. Repeat till the entire pie is covered. Fold over lapping strips underneath bottom crust, then crimp edges.
• 7. Prepare an egg wash by adding a large egg to a small bowl, then add 2 teaspoons of water, then beat together till blended. Then brush egg wash over top of the pastry strips, till completely covered, then sprinkle with the white sugar crystals( often called decorators sugar)
• 8. Line a long shallow pan with foil then place pie on foiled pan to catch any potential drips from pie. This is what the decorators sugar looks like.
• 9. Bake in preheated 425 degree F. oven for 40 to 45 minutes till filling is hot and bubbly, and top of pie is golden brown.
• 10. Allow pie to cool then slice and serve either plain or with your favorite Ice Cream.

Steps:

• To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
• Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
• Prebake the pie shell. Heat oven to 375. Roll out one of the disks of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
• Make the filling. Separate 1 cup or 150 grams of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons or 16 grams of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
• Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disk of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

Steps:

• Butter a 9 1/2 inch deep dish pie pan; set aside.
• In a mixing bowl, combine egg, egg yolk, sugar, and brown sugar; beat, using an electric mixer, for 2 minutes or until light and airy; blend in vanilla.
• In another bowl, sift the flour, baking powder, cinnamon, and nutmeg; stir into the batter along with the apple and nuts.
• Transfer mixture into prepared pie pan; smoothing the top to even out.
• Place pie on the center rack of a 350° oven; bake about 30 minutes or until the top is a dark golden brown and crusted over; the apples will most likely be visible through the crust.
• Place pie on a wire rack and let cool.
• Serve barely warm or at room temperature, garnished with whipped cream.