Blueberry Pie Recipe

Blueberry Pie Recipe Dannemann Farm, LLC

http://dannemannms.com/

4 cups blueberries (always rinse blueberries with water before using)
½ cup granulated sugar
½ cup brown sugar
3 tablespoons corn starch
1 cup cranberry or apple juice
1 teaspoon lemon juice
2 pie crusts, unbaked

1. Make the blueberry pie filling.
2. Make double the recipe of pie crust.
3. Flatten out the 1st un-baked pie crust dough in the bottom of a pie pan and
   pour the blueberry filling into the un-baked pie crust.
4. Roll out flat the 2nd un-baked pie crust to a size that fits a 9 in. pie pan.
   Place it over the top of the pie, crimp the edges, and trim any excess dough with a knife.
5. Bake at 350 degrees for about 45 to 50 minutes.

Pie Filling:
1. Puree 3 cups blueberries in blender until all berries are completely crushed and
    pureed. If the blueberries are frozen, you may have to add a little cranberry
    or apple juice (1/2 cup) to get to blueberries to crush.
2. Melt corn starch in ½ cup cranberry or apple juice. Blend melted cornstarch into
   blueberries.
3. Pour blueberries and sugar in a pot large enough to allow the mixture to boil.
    Boil the blueberry mixture (uncovered) for about 20 minutes.
    If you had to add extra Cranberry or apple juice then boil a little longer (maybe
    5 more minutes). You don’t want the pie watery.
4. Add the remaining 1 cup of blueberries to the blueberry mixture and fold in gently.

Basic Pie Crust:
1 1/3 cup all-purpose flour

1/2 cup Crisco vegetable shortening or ½ cup margarine softened

1/2 teaspoon salt

3 tablespoons ice water

Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter or knife, until mixture resembles the texture of tiny split peas. It is better to not use your hands to try to mix it, because the heat from you hands melts the shortening, which causes the pastry to be heavy, not light and flaky.
Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. With a wooden cooking spoon form the dough into a ball and flatten into a 4-inch-wide disk. You can wrap in plastic, and refrigerate while you make your pie filling.
Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough into pie pan, roll it around the rolling pin, lift and unroll dough, centering it in an un-greased 9-inch regular or deep-dish pie plate. ( or Another method to get the dough into the pie pan: fold dough in quarters, then place dough point in center of pie pan and unfold dough.)

Makes one (9-inch) pie crust. Recipe can be doubled for a two-crust pie.

Pie Filling
1. Puree 3 cups blueberries in blender until all berries are completely crushed and
    pureed. If the blueberries are frozen, you may have to add a little cranberry
    or apple juice (1/2 cup) to get to blueberries to crush.
2. Melt corn starch in ½ cup cranberry or apple juice. Blend melted cornstarch into blueberries.
3. Pour blueberries and sugar in a pot large enough to allow the mixture to boil.
    Boil the blueberry mixture (uncovered) for about 20 minutes.
    If you had to add extra Cranberry or apple juice then boil a little longer (maybe
    5 more minutes). You don’t want the pie watery.
4. Add the remaining 1 cup of blueberries to the blueberry mixture and fold in gently.

This page was last modified on Monday, May 18, 2009 11:02:44 AM

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Dannemann Farm, LLC 19069 Blueberry Hill Rd., Kiln, MS 39556 Hancock County, Mississippi