Blueberry Recipes

• Blueberry Orange Muffins
• Low-Fat Blueberry Pancakes
• Blueberry Custard
• Blueberry Cake
• Savory Blueberry Sauce
• Blueberry Baskets
• Blueberry Corn Muffins
• Blueberry Ice Cream Pie
• Frozen Blueberry Parfait
• Chocolate Blueberry Bundt Cake
• Blueberry Italian Cheesecake
• Blueberry Lattice-Top Pie
• Blueberry Orange Chiffon Pie
• Refrigerator Blueberry Pudding
• Blueberry Monkey Bread
• Blueberry Graham Cake
• Blueberry Spice Cake
• Blueberry Patch Pound Cake
• Fourth of July Parfait
• Blueberry Sour Cream Cake
• Appalachian Blueberry Pie
• Crumb-topped Blueberry Oatmeal Cake
• Blueberry Sorbet
• Blueberry Pie
• Blueberry Muffins
• Blue Wally Pancakes
• Blueberry Lemon Pound Cake
• Blueberry Cornmeal Cake
• Red, White and Blue Berry Pound Cake
• Boo Berry Bats Over Blue Moons
• Roast Duck with Blueberry Sauce
• Blueberry Vinaigrette
• Apricot-Filled Blueberry Biscuits
• Low-Fat Lemon Blueberry Chicken Salad
•Blueberry Pudding with Hard Sauce

Pie Crust:
3 cups all-purpose flour
1/8 tsp salt
3/4 cup plus 2 tbsp cold, unsalted butter, cut into bits
1 large egg
6 tbsp ice water

Filling:
6 cups fresh Gingerich Farms blueberries, lightly rinsed and dried
1 cup plus 1 tbsp sugar
1/4 cup cornstarch
1/4 tsp ground cinnamon
2 tsp finely grated lemon zest
1 tsp pure vanilla extract
1 large egg white, lightly beaten with 1 tbsp water

For great berry pies, keep three key tips in mind: 1) chill the pie crust well before rolling it out; 2) use about 6 cups of berries to 1/4 cup of cornstarch for the right thickness of juice in your filling; and 3) before filling, brush the pie crust with an egg white to keep it from becoming soggy.

Pie crust: Combine the flour and salt in a large bowl. Add the butter and mix together with your fingertips or a pastry cutter until the mixture resembles coarse meal. Mix the egg with the ice water in a small bowl. Toss gently with the flour mixture until the dough just comes together; do not overwork it. Divide the dough in half; form into 2 thick disks, and cover with plastic wrap. Chill for a least 1 hour. Remove 1 disk of dough from the refrigerator. Unwrap and roll it out 1/8" thick on a lightly floured surface to fit a 9-inch pie plate. Press it into the bottom and sides of the pie plate; trim the dough, leaving a 1" overhang. Chill the pie shell until ready to use. Roll out the second disk of dough to make the top crust, then fold it into quarters and place on a plate; cover with plastic wrap and refrigerate until ready to use Preheat the oven to 400 degrees.

Toss the blueberries with 1 cup sugar, cornstarch, cinnamon, lemon zest and vanilla. Remove the prepared pie shell from the refrigerator. Brush the bottom and sides with the egg-white mixture to prevent sogginess. Spoon the blueberry mixture into the pie shell. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1". Moisten the edges where they meet, then press them together lightly and turn under. Crimp the edge decoratively. Cut several decorative slashes in the crust (to allow steam to escape), then brush lightly all over with water; sprinkle with the remaining tablespoon of sugar. Bake the pie in lower third of the oven until the filling is bubbly and crust is golden brown, 1 hour to 1 1/4 hours. Cool on a rack before serving warm or at room temperature. Serves 6 to 8. Submitted by Cynthia Miller adapted from Parade Magazine