Blue Ribbon Wild Blueberry Pie Food

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Mix the blueberries, the 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 at all, 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 have 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 two edges together with a dinner fork. Brush the top crust with the eggs 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 a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 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 out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

MYSTERY INGREDIENT WILD BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

DEEP-DISH WILD BLUEBERRY PIE

Steps:

• Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
• Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
• Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
• Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
• Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

BLUE RIBBON CRANBERRY BLUEBERRY PIE

Steps:

• In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
• Cook over medium-high heat until mixture boils, stirring constantly.
• Reduce heat; simmer until cranberries pop and mixture is very thick.
• Cool 15 minutes.
• Preheat oven to 425º.
• Place one pie crust in bottom of pie plate.
• Pour mixture into crust.
• Top with 2nd crust (I like to make a lattice top.).
• Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
• Cover edge of crust with strips of foil if it's getting too brown.
• Cool 2-3 hours before serving.
• Sprinkle with powdered sugar if you'd like.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!

FRESH BLUEBERRY PIE

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.

CRANBERRY AND WILD BLUEBERRY PIE

Steps:

• In a mixing bowl blend brown sugar, granulated sugar, cornstarch, & salt.
• Stir in cranberry sauce, orange juice , & orange zest until well combined.
• Stir in blueberries.
• Line a 9" pie plate with half of the pie crust.
• Spoon in filling.
• Dot with butter.
• Top with top crust.
• Trim & seal edges.
• Cut slits to allow steam to escape.
• Bake at 425F for 40 minutes or until crust is golden.

MAINE WILD BLUEBERRY PIE

Steps:

• Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
• Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
• Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
• Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
• Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.

WILD BLUEBERRY PIE

Steps:

• To make the pie:
• Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
• Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

WILD BLUEBERRY & LINGONBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• Grease and set aside cookie sheets.
• Mix together flour, baking powder, salt and spices.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Add in the lightly beaten egg.
• Next add the flour mixture into the butter mixture, alternating with the half and half.
• Gently add in the blueberries, lingonberries and candied ginger.
• Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
• Cool on wire racks.
• These cookies will last 3 days if stored in a tightly covered container.