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Double Crusted Cranberry Blueberry Pie

Holiday.Cook's picture
  All-purpose flour 2 1⁄2 Cup (40 tbs) (Plus Extra For Dusting)
  All purpose flour 1⁄2 Cup (8 tbs) (For Dusting)
  Salt 1 Teaspoon
  Sugar 2 Teaspoon
  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)
  Cornstarch 3 Tablespoon

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.

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Double Crusted Cranberry Blueberry Pie Recipe