Double Crusted Cranberry Blueberry Pie Recipe
I am sure we both will agree that this Double Crusted Cranberry Blueberry Pie is simply delicious And I am double sure that this recipe of Double Crusted Cranberry Blueberry Pie makes it super delicious. Made with Fruits, Double Crusted Cranberry Blueberry Pie is a mouth-watering dish. It is the perfect choice for Side Dish. Easy eater, Fussy eater. No problem! Try this recipe for Double Crusted Cranberry Blueberry Pie and win over all.
Ingredients
2 1/2 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
2 teaspoons sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening
1/3 cup sour cream
2 tablespoons ice water
FILLING
1/2 small orange, including peel, seeded and quartered
1 package (12 ounces) fresh or frozen cranberries, picked over and stemmed
4 cups (about 1 1/4 pounds) fresh or frozen blueberries or huckleberries teaspoon salt
1 2/3 cups sugar
3 tablespoons cornstarch
Directions
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.
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.
