Black Spruce Blueberry Pie Recipes

BLACKBERRY BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
• In a large bowl, combine the sugar, cornstarch, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
• Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents (if making a lattice pie, skip this step).
• Brush with egg wash and sprinkle with coarse sugar.
• Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
• Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.

CLASSIC DOUBLE CRUST BLUEBERRY PIE

Steps:

• Heat the oven to 425 F.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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.

BLUEBERRY AND BLACKBERRY PIE

Steps:

• Place one portion of pie crust in pie pan.
• Place blackberries and blueberries in large bowl.
• Add sugar, cinnamon and flour and mix.
• Pour into pie crust and dot with butter.
• Add remaining pie crust to top (I sometimes lattice this.).
• Cook at 350 degrees 45 minutes until brown and bubbling.
• Top with vanilla ice cream.