Blueberry Cranberry Pie Recette

This irresistible Blueberry Cranberry Pie boasts a flaky, homemade crust and a burst of sweet-tart berry goodness. Kids will devour it, and adults won't be able to resist sneaking a slice (or two!). Perfect for holidays or any special occasion, this recipe is easier than you think!

Préparation 30 min

Cuisson 110 min

Calories 622 kcal

Protéines 10g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Blueberry Cranberry Pie

All Purpose Flour
1 teaspoon salt
1 cup granulated sugar
Unsalted Butter
Vegetable Shortening
1/2 cup cold sour cream
Ice Water
1 large orange (zest and juice)
Fresh Cranberries
Fresh Blueberries
1/4 cup cornstarch
Milk or cream for brushing the crust
Turbinado sugar (optional, for sprinkling)

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Comment préparer Blueberry Cranberry Pie

**Make the Crust:** In a food processor, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1/2 cup granulated sugar. Pulse to combine.
Cut in 1 cup (2 sticks) cold unsalted butter, cut into cubes, until the mixture resembles coarse crumbs.
Add 1/2 cup cold sour cream and 2-4 tablespoons ice water, pulsing until a dough ball forms.
Turn the dough out onto a lightly floured surface and gently form into a disc.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).
**Make the Filling:** In a food processor, finely grate the zest of 1 large orange. Set aside.
In a large saucepan, combine 4 cups fresh or frozen blueberries, 2 cups fresh or frozen cranberries, 1 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup cornstarch, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup orange juice, and the orange zest.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce heat to low and simmer for 4-6 minutes, or until the filling has thickened and the sugar is dissolved. Stir frequently to prevent sticking.
Remove from heat and let cool completely.
**Assemble the Pie:** Preheat oven to 400°F (200°C). Roll out one half of the dough on a lightly floured surface to a 12-inch circle. Carefully transfer to a 10-inch pie plate.
Roll out the remaining dough to a 12-inch circle. Spoon the cooled filling into the pie crust.
Drape the top crust over the filling. Trim and crimp the edges to seal. Cut 3-4 slits in the top crust to vent.
Brush the top crust with milk or cream and sprinkle with turbinado sugar (optional).
Place the pie on a baking sheet to catch any spills. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool completely on a wire rack before serving. Serve warm or at room temperature. Enjoy with a scoop of vanilla ice cream!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

211g

Fat

61g

Carbs

31g

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Questions fréquentes

Combien de temps faut-il pour préparer Blueberry Cranberry Pie ?

Blueberry Cranberry Pie prend environ 140 minutes du début à la fin — environ 30 minutes de préparation et 110 minutes de cuisson.

Combien de calories contient Blueberry Cranberry Pie ?

Blueberry Cranberry Pie contient environ 622 calories par portion, avec environ 10 g de protéines, 31 g de glucides et 41 g de lipides.

De quels ingrédients ai-je besoin pour Blueberry Cranberry Pie ?

Les principaux ingrédients de Blueberry Cranberry Pie sont All Purpose Flour, Salt, Sugar, Unsalted Butter, Vegetable Shortening, Sour Cream. Consultez la liste complète avec les quantités ci-dessus.