Oregon Blueberry Pie Recipes

NO BAKE BLUEBERRY PIE RECIPE (LOW SUGAR)

Steps:

• Prepare pie crust, depending on what you're using* (make, bake, and/or thaw). Have crust ready and cooled before proceeding with the recipe.
• In a 3-quart saucepan combine the syrup, arrowroot or cornstarch, salt, and water, whisking until smooth. Add 3 cups of the blueberries and bring to a boil while stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat.
• TIP: If using fresh berries, most might be still whole - use a potato masher to mash some of the berries until the filling takes on a blue color and about half of the berries are still intact.
• Add butter, lemon juice, zest, and the remaining 1 cup of blueberries. Stir until the butter has melted.
• Cool 10 minutes before pouring into prepared pie crust. Refrigerate for 2-4 hours or overnight (the longer the refrigeration, the easier it will be to cut).
• 1 to 2 hours before serving, add the cream and honey to the bowl of a stand mixer (or large mixing bowl to use with a hand-held mixer). Whip until soft peaks form.
• Spread the topping over the pie filling evenly. Refrigerate until serving.
• Serve with additional blueberries sprinkled on top, if desired. Refrigerate leftovers for 1-2 days in air proof containers.

BLACKBERRY AND BLUEBERRY PIE

Steps:

• Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
• Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

OREGON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Drain the berries and reserve the syrup from one can.
• Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
• Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
• Remove from heat.
• Gently stir in remaining sugar, blueberries, and lemon juice.
• Let stand while preparing pastry.
• Line a 9-inch pie pan with pastry and fill with the filling.
• Dot with butter or margarine.
• Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
• Bake for 30 minutes or until filling is bubbly and crust is brown.