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Blueberry Pie fresh out of the oven. Doesn't that sound good? A friend of mine down in the Bull Shoals area of Arkansas gave me this recipe and it is my favorite recipe for blueberry pie. It is really good plus it has the added benefits of the cranberries too. This is a really good crust too. A good pie with a not so good crust lacks something. They grow a lot of blueberries in that area so there are a lot of good blueberry recipes that come out of that area.. Blueberries are very high in anti-oxidants too so that makes this recipe not only good but the blueberries and the cranberries are really good for you if you don't make a pig of yourself.

BLUEBERRY PIE

1 can whole berry cranberry sauce
1/3 cup packed brown sugar
1/4 cup sugar
2 tbsp all purpose flour
2 tbsp cornstarch
2 tbsp orange juice
1/2 tsp grated orange peel
1/8 tsp salt
2 1/2 cups fresh or frozen blueberries

CRUST

2 2/3 cup all-purpose flour
1 tsp salt
1/2 tsp ground mace
1 cup shortening
6 tbsp ice water
2 tbsp butter
1 egg
1 tbsp water

In a large bowl, combine first eight ingredients. Stir in the blueberries and set aside. For the crust, combine flour, salt and mace in another bowl. Cut in shortening till it make peas size chunks. Add ice water 1 tbsp at a time and toss lightly with a fork until a dough ball forms. Divide the dough in half. Roll out the dough on a floured surface to about ten inches in diameter. Place into a 9" pie pan. Spoon the filling into the crust and dot with butter. Roll second half of dough to git the top of the pie. flute the edges together and pinch to seal. Beast the egg with water and brush over the crust. Cut slits in the top/ Bake at 425 F for 40 minutes or until golden brown.

I like to serve this with a big dip of good vanilla ice cream and a good cup of fresh brewed coffee. Serve it while it is still warm where the ice cream partially melts.

Learn more about this author, Bill Whitney.
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