Ozark Blueberry Pie

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

This recipe is from one of my Taste of Home cookbooks called Grandma's Great Desserts. The person that submitted the recipe to Taste of Home, stated it won her FIRST PLACE AT THE MISSOURI STATE FAIR. AFTER MAKING AND TASTING IT, I UNDERSTAND WHY. I have just found a great use for WHOLEBERRY CRANBERRY SAUCE, there is no need to wait till Thanksgiving any more. This pie is absolutely amazing. I love that the pie holds it's shape & does not spread all over the pie plate, even when it is not completely cold. The Orange Extract & extra added fruit, makes this a very satisfying dessert.

serves 6-8 depending on portion size
prep time 20 Min
cook time 45 Min
method Bake


  • 1 can
    14 oz. whole berry cranberry sauce
  • 1/3 c
    splenda brown sugar blend
  • 1/4 c
    granulated sugar
  • 2 Tbsp
    all purpose flour
  • 2 Tbsp
    corn starch
  • 2 Tbsp
    orange juice
  • 2 tsp
    orange extract
  • 1/8 tsp
  • 3 c
    frozen blueberries ( or use fresh)
  • 1 pkg
    refrigerated double pie crust (room temperature)
  • 1 lg
    egg room temperature
  • 2 tsp
  • 1 Tbsp
    white decorators sugar crystals

How To Make

  • 1
    Preheat oven to 425 DEGREES F. Thaw crust according to directions on package, or if you are ambitious, you may choose to make your own. You will need a 9 inch deep dish pie plate for this recipe.
  • 2
    Using a large bowl, add the whole berry cranberry sauce with both sugars, flour and corn starch, then add the orange juice, orange extract, and salt, then stir together till blended.
  • 3
    The add the frozen Blueberries, or you may use fresh, stir gently till blended. If berries are frozen allow to sit on counter 10 to 15 minutes so berries will thaw a bit, this will aid in keeping you baking time down to a minimum. If using fresh berries, omit this step.
  • 4
    While the filling is thawing, unroll the pie crust and fit into deep dish pie plate. This is the pastry cutter I used.
  • 5
    Unroll second crust onto a lightly floured counter, then proceed to cut into thin strips with a pastry cutter or sharp knife.
  • 6
    Add berry filling to the pie crust, then top with strips of pastry. I chose to make a lattice crust. to do so, place enough strips going in the same direction over the fruit filling leaving a small space between each strip. The pull back half of the strips half way back from filling, leaving the other strips in place, then place a long strip across the pie in the opposite direction, return the folded strips back to their original position. Then pull the other strips that were not pulled back the first time half way across pie, then add another strip in the opposite direction. Repeat till the entire pie is covered. Fold over lapping strips underneath bottom crust, then crimp edges.
  • 7
    Prepare an egg wash by adding a large egg to a small bowl, then add 2 teaspoons of water, then beat together till blended. Then brush egg wash over top of the pastry strips, till completely covered, then sprinkle with the white sugar crystals( often called decorators sugar)
  • 8
    Line a long shallow pan with foil then place pie on foiled pan to catch any potential drips from pie. This is what the decorators sugar looks like.
  • 9
    Bake in preheated 425 degree F. oven for 40 to 45 minutes till filling is hot and bubbly, and top of pie is golden brown.
  • 10
    Allow pie to cool then slice and serve either plain or with your favorite Ice Cream.