***Linda Mae’s Blueberry Pie Recipe
2 cups of flour
1 tsp salt
½ cup shortening
¼ cup butter
4-5 tblsp iced water
Combine flour and salt in bowl. Cut in shortening and butter until coarse crumbs form, using a pastry blender.Sprinkle iced water over crumb mixture a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball. Roll on floured surface to form 2 pie shells.
4 cups fresh or frozen blueberries from Bashaw
Valley Farm and Greenhouse
1 cup sugar ( I use a little less than a cup)
¼ cup of cornstarch
1 tblsp of Cinnamon
Mix sugar, cornstarch and cinnamon together first and then toss with the blueberries, pour into pie shell. Dot filling with butter (approximately 1 tblsp) and sprinkle with 1 tblsp of lemon juice.
Cover with remaining pie crust and cut vent holes in decorative pattern, sprinkle with sugar over top crust. Bake 375 for approximately 1 hour. I like to see the thickened filling bubble through the vent holes so I know it is done. Enjoy!
Note: I use glass pie plates for the best results.
***Degner Family favorite!
Paula Deen’s Blueberry Dumplings
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen Bashaw Valley Farm and Greenhouse blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.
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