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Ozark Blueberry Pie

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!
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    8 servings


  • 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 zest
  • 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


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

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