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Simply Oregon Blueberry Pie

Source of Recipe


Arlene Thorp






List of Ingredients



• -- Filling --
  
• 4 cups fresh blueberries
  
• 1/4 cup rhubarb juice
  
• 2/3 cups granulated sugar
  
• 3 Tbsp cornstarch
  
• 1 Tbsp butter
  
• 1 Tbsp milk
  
• 1 Tbsp sugar
  
• *
  
• -- Pastry --
  
• 2 cups all-purpose flour
  
• 1 tsp salt
  
• 3/4 cup shortening
  
• 3 Tbsp water
  
• 2 Tbsp milk
  






Instructions



1. To make the filling: Combine sugar and cornstarch; mix well. Stir into the blueberries and rhubarb juice in a large bowl. Cook in microwave or on stovetop until bubbly and thick. Set aside and prepare pastry.
   
   
2. In a large bowl, blend salt and flour. Cut in shortening with a pastry blender until it resembles coarse meal. Stir water into flour a little at a time, using only as much as you need to make a ball when the dough is gently pressed together.
   
   
3. Divide dough, roll one part into a circle large enough to fit into a 9-inch pie plate. Place into plate, and trim. Roll remaining dough into a circle one inch larger than the pie plate.
   
   
4. Pour filling over bottom crust; dot with 1 tablespoon butter. Cut a decorative design in top crust, place over filling. Seal edges and make decorative edge. Brush top with milk, sprinkle with sugar for sparkle.
   
   Bake at 425 degrees for 20 minutes or until golden brown.
   
   






Final Comments


This pie won 1st prize at the 1997 Oregon State Fair -- recipe from Arlene Thorp

NOTE: Rhubarb juice brings out the flavor of blueberries but leaves no taste, as does lemon juice. Freeze the rhubarb in season and when thawed, the juice runs out easily when you squeeze the pulp. One cup of frozen rhubarb equals about 1/4 cup of juice.