Double Crusted Cranberry Blueberry Pie Recipe
Ingredients
| 2 1/2 cups all-purpose flour, plus extra for dusting | ||
| Salt | 1 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Unsalted butter | 1/2 Cup (16 tbs) | |
| 1/2 cup ice-cold solid vegetable shortening | ||
| Sour cream | 1/3 Cup (16 tbs) | |
| Ice water | 2 Tablespoon | |
| 1/2 small orange, including peel, seeded and quartered | ||
| Cranberries package | 1 , frozen (FILLING) | |
| Frozen blueberries | 4 Cup (16 tbs) (FILLING) | |
| Sugar | 1 2/3 Cup (16 tbs) (FILLING) | |
| Cornstarch | 3 Tablespoon (FILLING) | |
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.
Chef
