Blueberry Recipes

[b-man]

Cranberry-Blueberry Pie


Yield: 8

Ingredients:

For the Pie Crust
2-1/2 Cups unbleached all-purpose flour
2-1/2 Tablespoons sugar
1/2 Teaspoon salt
1/2 Pound unsalted butter, chilled and cut into small pieces
1 Large egg yolk
6 Tablespoons ice water
For Pie Filling
2 Packages (12 ounces) frozen, unsweetened blueberries
1 Package (12 ounces) fresh cranberries
2 Teaspoons orange zest
1-1/2 Cups sugar
1 Teaspoon ground cinnamon
1/2 Teaspoon grated nutmeg
1/4 Cup cornstarch
6 Tablespoons orange juice
2 Tablespoons heavy cream
1 Tablespoon sugar

To make the crust: Place the flour, sugar, salt and butter in a food processor fitted with a metal blade. Process until the mixture resembles coarse meal. Whisk together the egg yolk and ice water in a small measuring cup with a pouring spout. With the processor running, add the liquid through the feed tube. Process just until the dough begins to form a ball.
Turn the dough out onto a lightly floured surface, divide it in half and shape each half into a round flat disc. Wrap each in plastic wrap and refrigerate for at least one hour.

To make the filling: Combine the blueberries, cranberries, orange zest, sugar, cinnamon and nutmeg in a large bowl and mix well. Dissolve the cornstarch in the orange juice in a large saucepan. Add the berry mix and bring all to a boil over medium-high heat. Cook, stirring constantly until thickened, 5 to 8 minutes. Remove from heat and let cool completely.

When ready to assemble the pie, preheat the oven to 375 degrees F. Roll half of the dough out into a 13-inch circle on a lightly floured surface. Transfer the dough to a 9-1/2-inch deep dish glass pie plate. Trim the edges, leaving a 1/2-inch overhang; reserve the trimmings. Spoon the berry filling into the dough.

Roll the other half of the dough into another 13-inch circle. Transfer it to the pie pan to to cover the filling. Trim the edges and pinch together with the bottom crust to form a decorative crimped edge. Make several slashes in the top crust to allow steam to escape during baking. Brush the crust lightly all over with the heavy cream.
Gather the reserved dough trimmings into a ball and re-roll to 1/8-inch thickness. Cut out any decorative shapes that strike your fancy, arrange atop the crust, and brush them with heavy cream. Sprinkle the top of the pie with granulated sugar.

Place the pie on a cookie sheet lined with foil and bake until the crust is golden brown and the berry juices are bubbling, 60 to 70 minutes. Let the pie cool to room temperature. Accompany with vanilla ice cream, if desired.

B-man

[Aline]

5 pounds blueberries
1 cup vinegar
1 cup water
6 cups sugar
1 Tbsp whole allspice
1 Tbsp broken stick cinnamon
1 Tbsp whole cloves


Wash berries and drain. Mix vinegar, water and sugar. Tie spices loosely in cheesecloth bag and boil in vinegar mixture 5 minutes. Add well-drained berries and simmer 5 to 10 minutes. If cooked too long, berries will have a shriveled appearance. Remove spices. Pour into sterile jars and seal. Makes about 8 pints.

[Aline]

1-1/3 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/3 cup shortening
2/3 cup sugar
4 eggs, separated
1 tsp vanilla
1/3 cup milk
1/2 cup sugar
1-1/2 cups blueberries
1 Tbsp sugar


Sift flour, baking powder and salt together. Cream shortening with 2/3 cup sugar until fluffy. Add egg yolks and beat thoroughly. Add vanilla. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into 2 greased (8- or 9-inch) cake pans and bake in moderate oven (350 F). 15 minutes.

Beat egg whites until fluffy, add 1/2 cup sugar gradually and beat until stiff. Spread over hot cakes and bake in slow oven (300 F) 20 minutes longer, or until meringue is lightly browned. Cool. Remove from pans.

Clean blueberries and mash about 1 tablespoon of them; add remaining sugar and mix together. Sprinkle with a few drops lemon juice, spread over one layer of cake and cover with other layer. Chill.

For 8 people.