Prep 50 mins
Cook 1 hr
The kids will lick their plates clean. If no one is looking, the adults will, too.
For the Crust
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1⁄2 cup cold unsalted butter, cut into small pieces
- 1⁄2 cup cold vegetable shortening
- 1⁄3 cup sour cream
- 2 tablespoons ice water
For the Filling
- 1⁄2 small orange, including peel, seeded and quartered
- 1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries, picked over and stemmed
- 4 cups fresh blueberries (about 20 oz.) or 4 cups frozen blueberries (about 20 oz.)
- 1⁄2 teaspoon salt
- 1 2⁄3 cups sugar
- 3 tablespoons cornstarch
For the Topping
- 2 tablespoons milk
- 1 tablespoon turbinado sugar (granulated ok)
- To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
- Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
- Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
- Transfer the dough to a floured work surface and pat down to about 1-inch thick.
- Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
- To make filling, coarsely grind the orange in a food processor or blender; set aside.
- In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
- Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
- Position the rack in the center of the oven, and the other rack just beneath it.
- Peheat oven to 400 degrees F.
- To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
- Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
- Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
- Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
- Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
- Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
- Brush top crust with milk, and sprinkle with turbinado sugar.
- Place the pie in the preheated oven, and place a rimmed baking sheet below it.
- Bake for 45- 50 minutes, or until the crust is golden brown.
- Cool on a wire rack; serve warm or at room temp; goes well with ice cream.
I have come to believe that Sue's recipes are all fabulous - not a one has failed me yet - and this pie certainly made me look GREAT today! I doubled up on the pie crust as I was making another blueberry cranberry pie. I loved this one in particular and the orange is the 'magic' in this recipe, although it does seem logical - I love making cranberry sauce with orange juice. I did add a touch of cinnamon too, as I love cinnamon with blueberries. Sue, another keeper.
I covered the edges with aluminum foil for 45 minutes so that would not burn. The crust came out flaky in the finished product. The filling mixture had just the right amount of sugar as not to completely take away the tartness of the cranberries. Loved the taste the orange gave the pie.
Oh yum! Made this for Thanksgiving and it was wonderful! The blueberries and cranberries balance each other nicely, not too sweet or too tart. Used Basic Pie Crust I and note, this calls for a 10-inch pie plate, it's a large pie. Thanks for sharing the recipe!