Blueberry Cranberry Pie

READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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