Ingredients for 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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How to Make 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
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Fruit American Oven Dinner Party Fall Holiday Event Kid Friendly Vegetarian Winter Pies Food Processor Blender Stove Top Dietary Christmas Thanksgiving Seasonal Berries Blueberries Equipment Small Appliance 4 Hours Or Less
