Hi, Corrina! I posted some of the recipes I found on my pie thread. But then I thought I'd make it a bit easier for you to find them so decided to put them in this thread for you! Now you won't have to look through the whole thing to find them! Here goes..............

These are especially for you, Corinna! Just remember, THESE recipes I haven't tried yet. So when you get around to trying them, let me know how they turn out!!

Double-Good Blueberry Pie
*Secret of the pie's populartiy is its remarkably fresh berry taste.*
Baked 9" pie shell
3/4 c. sugar
3 Tb. cornstarch
1/8 tsp. salt
1/4 c. water
4 c. blueberries
1 Tb. butter
1 Tb. lemon juice

Combine sugar, cornstarch and salt in saucepan. Add water and 2 c. blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)

Remove from heat and stir in butter and lemon juice. Cool.

Place remaining 2 c. raw blueberries in pie shelll. Top with cooked berry mixture. Chill. Serve garnished with whipped cream.

OK, now I'm gonna' have to try this one! It sounds wonderful! Anyone out there got some fresh blueberries on hand? I don't know if I can wait several months before we have them available here!!:O(

RE: Farm Journals Pie Recipes requested by DorothyR:O)
Posted by: KC10 Posted on: 5/22/2004 11:25:43 AM
#R3698010
Lemon-Blueberry Pie
*Money-making pie -- a favorite in a successful farm-home tearoom.*

Pastry for 2-crust pie
4 c. frozen blueberries or 2 (10 oz.) pkgs.
1 c. sugar
1/3 c. flour
1 tsp. grated lemon peel
1/8 tsp. salt
2 Tb. butter

Combine berries, sugar, flour, lemon peel and salt. Place in pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents.

Bake in hot oven (425ºF.) 40 - 50 minutes, or until crust is lightly browned and juice bubbles throught steam vents.

(o:KC:o)

Now this one sounds very interesting!

Blueberry-Lemon Sponge Pie
*Blueberries combine with lemon sponge in a delectable 2-layer pie.*

Baked 9" pie shell

Blueberry Layer:
2 c. fresh blueberies
3/4 c. sugar
2 Tb. flour
1/8 tsp. salt
2 egg yolks, well beaten
1/4 c. orange juice

Sponge Layer:
1/2 c. sugar
2 Tb. flour
1/8 tsp. salt
1/2 c. cold water
1 egg yolk, slightly beaten
1 Tb. lemon juice
1 tsp. grated lemon peel
3 egg whites

Blueberry Layer:
Heat berries in heavy saucepan over low heat. Blend dry ingredients and add to egg yolks. Add orange juice and beat until smooth. Pour over berries and cook over low heat until thick, stirring constantly. Pour into pie shell.

Sponge Layer:
Add blended 1/4 c. sugar, flour, salt and cold water to egg yolk; blend and cook over low heat until thick, stirring constantly. Remove from heat; add lemon juice and peel.

Beat egg whites until soft peaks form; add remaining 1/4 c. sugar gradually, beating until mixture is stiff and glossy. Fold cooked lemon mixture into meringue. Pile onto blueberry layer, making sure it touches crust all around..

Bake in slow oven (325ºF.) 35 mintures, or until lightly browned.


Well, it's different!
(o:KC:o)

Cranberry-Blueberry Pie

*Latticed pastry top will display rich color of luscious fruit filling.*

Pastry for 2-crust pie
2 c. fresh cranberries
2 c. frozen, unsweetened blueberries
1 1/2 c. sugar
1/3 c. flour
1/8 tsp. salt
2 Tb. butter or margarine

Put cranberries through food chopper. Combine with frozen blueberries, sugar, flour and salt. Place in pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents.

Bake in hot oven (425ºF.) 45 - 50 minutes or until crust is golden.

(o:KC:o)

Burgundy Berry Pie

*A FARM JOURNAL 5-star recipe -- our Freezing and Canning Cookbook*

(Kay here! That is one cookbook I'd absolutely love to have!!)

Baked 9" pie shell and cutouts
1 1/4 c. sugar
5 Tb. cornstarch
1/8 tsp. salt
2 Tb. water
1 1/2 c. frozen whole cranberries, unsweetened
2 c. frozen blueberries, unsweetened

Combine sugar, cornstarch and salt in heavy saucepan; stir in water and cook over very low heat until mixture melts and comes to a full boil. Add cranberries; cook gently until soft. Remove from heat, and add frozen blueberries. Cool.

Pour into cooled pastry shell and top with pastry cutouts.

Note: To make pastry cutouts, cut rolled pastry for top crust in fancy shapes with cookie cutter. Brush with water and sprinkle with sugar. Bake on baking sheet in very hot oven (450ºF.) a few minutes, or until lightly browned. Cool. Place on pie, one cutout per wedge.

(o:KC:o)

Country Blueberry Pie

*Brings summer flavor to winter meals.*

Pastry for 2-crust pie
3 c. fozen blueberries (unsweetened)
Blueberry juice
water
3/4 c. sugar
2 Tb. quick-cooking tapioca
1 1/2 tsp. cornstarch
1 tsp. lemon juice

Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 c. liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.

Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut steam vents and adjust top crust; flute edges.

Bake in hot oven (425ºF.) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

(o:KC:o)

Peach-Strawberry (or Blueberry#) Pie

*A jewel of a pie in color and taste.*

Pastry for 2-crust pie
1 1/2 c. frozen sliced peaches
1 1/2 c. frozen strawberries *(blueberry variation follows!)
1/2 c. peach juice
1/2 c. strawberry juice
3 Tb. sugar
2 1/2 Tb. quick-cooking tapioca
1 1/2 Tb. cornstarch
1 tsp. lemon juice

Thaw fruit unti lmost of free ice has disappeared. Drain off the juices and measure, then stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.

Add fruit and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents and adjust top crust; flute edges.

Bake in hot oven(425ºF.) 30 - 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

Note: Proportions of sugar, tapioca and cornstarch are based on 5 parts peaches frozen with 1 part sugar; 4 parts strawberries frozen with 1 part sugar.

#Peach-Blueberry Variation:
Substitute blueberries for strawberries. If blueberries were frozen unsweetened, use 1/3 c. sugar; add water to the combined fruit juices to make 1 c. liquid.

(o:KC:o)

Brown Sugar Pie (blueberry variation follows.)

Pastry for 2-crust pie
1/2 c. granulated sugar
1/4 c. brown sugar, firml packed
3 tb. flour
1/4 - 1/2 tsp. cinnamon
1/8 tsp. salt
5 c. sliced peeled fresh peaches
1 Tb. lemon juice (optional)
1/4 tsp. almond extract (optional)
2 Tb. butter or margarine

Combine sugar, flour, cinnamon and salt.

Sprinkle peaches with lemon juice and almond extract.

Add sugar-flour mixture to peaches and mix gently. Turn in to pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. (Use lattice top, if desired.)

Bake in hot oven (425ºF.) about 35 - 45 minutes, or until juices start to bubble in vents and crust is golden. Serve slightly warm with ice cream, if desired.

Peach-Blueberry Variation:
Spread 2 c. blueberries in pastry-lined pan. Sprinkle with half the sugar-flour mixture and half the lemon juice. Top wtih 2 1/2 c. sliced fresh peaches. Sprinkle with remaining sugar-flour mixture and lemon juice. Omit almond extract. Dot with butter. Add top crust and bake like Brown Sugar pie.

(o:KC:o)

Blueberry Funny Cake-Pie

Unbaked 10" pie shell
1/4 c. butter
3/4 c. sugar
1 egg
1 1/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
Bluebrry sauce
Vanilla Ice Cream

Cream butter; add sugar and mix thoroughly. Add egg and mix well. Sift flour with baking powder and salt; add alternately with milk to creamed mixture. Add vanilla.

Pour batter into pie shell. Gently pour lukewarm Blueberry Sauce over top.

Bake in moderate oven (375ºF.) 35 - 40 minutes, or until cake tests done. Serve warm with vanilla ice cream. Makes 8 servings.

Blueberry Sauce:
Thoroughly drain 1 (15 oz.) can blueberries, saving 1 Tb. juice. Combine the 1 Tb. juice with 1 Tb. lemon juice, 1/2 c. sugar and blueberries. Heat just until sugar is dissolved. Cool to lukewarm.


THAT'S IT FOLKS!!! Hope you enjoy!!

(o:KC:o)

Hi KC,

Thanks for the wonderful surprise, I just popped in here and saw your message! I really appreciate you taking the time to type these up for me. I can make the Country Blueberry Pie after my sons game today :o)

Thanks again (((HUGS)))

Corinna

You are so welcome, Corinna! It was my pleasure to do it for you! Let me know how it turns out! I was thinking I might try that one or the Burgundy one this weekend! Will have to wait and see!!
God bless!
(o:K:o)

Bump for blueberry fans :)

bump for Kim

Thanks dutchmom...I was looking for this thread for Kim too!! ;)

KC, was it you who, about 2 years ago, posted the recipe for the blueberry cake baked in the springform pan? I love that cake!!!