Blueberry Cranberry Pie
photo by anniesnomsblog
- Ready In:
- 1hr 50mins
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 (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.
Questions & Replies
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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 didn't even make it right and it was gone in no time. i just was like oh, i guess i should use those cranberries and so i found 2 cups of blueberries and used a lot less sugar and a graham cracker crust and it was so good. it must be way better when you make it right. oh and putting the orange in the blender was the best part-- it made my day.
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