Double Crusted Cranberry Blueberry Pie
|All-purpose flour||2 1⁄2 Cup (40 tbs) (Plus Extra For Dusting)|
|All purpose flour||1⁄2 Cup (8 tbs) (For Dusting)|
|Unsalted butter||1⁄2 Cup (8 tbs), cut into small pieces (1 Stick, Ice-Cold)|
|Solid vegetable shortening||1⁄2 Cup (8 tbs) (Ice Cold)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Ice water||2 Tablespoon|
|Orange||1⁄2 Small, seeded and quartered (Including Peel)|
|Cranberries||12 Ounce, picked over and stemmed (Fresh Or Frozen, 1 Package)|
|Blueberries/Huckleberries||1 1⁄4 Pound (4 Cups, Fresh Or Frozen)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
TO MAKE THE CRUST Combine the flour, salt, and sugar in a food processor fitted with the metal blade.
Add the butter and shortening and pulse until the mixture resembles coarse meal.
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
Add the sour cream and ice water, and mix just until it comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
Cut the dough into 2 pieces, wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
TO MAKE THE FILLING Coarsely grind the orange in a food processor or blender.
In a large saucepan, combine all the remaining ingredients.
Stir to combine, and bring to a boil.
Reduce the heat to a simmer, and cook, stirring constantly, until the mixture has thickened and the sugar has dissolved, about 4 minutes.
Set aside and cool completely.