Recipe - Cranberry-Blueberry Pie

PIE CRUST
2 One half cup Unbleached allpurpose flour
2 One half tablespoon Sugar
One half teaspoon Salt
2 Sticks unsalted butter; cut
into small piec
1 lg Egg yolk
6 tablespoon Ice water

PIE FILLING AND FINISHING
24 ounce Frozen blueberries;
unsweetened
12 ounce Fresh cranberries
1 Orange zest; grated
1 One half cup Sugar
1 teaspoon Ground cinnamon
One half teaspoon Grated nutmeg
One fourth cup Cornstarch
6 tablespoon Orange juice
2 tablespoon Heavy cream
1 tablespoon Sugar

1. To make the crust: Put the flour, sugar, salt and butter in a food
processor fitted with the metal blade. Process until the mixture resembles
coarse meal. Whisk together the egg yolk and ice water in a small measuring
cup with a pouring spout. With the processor running, add the liquid
through the feed tube. Process just until the dough begins to form a ball.
Turn the dough out onto a lightly floured surface, divide it in half and
shape each half into a round flat disc. Wrap each in plastic wrap and
refrigerate for at least one hour.
2. To make the filling: Combine the blueberries, cranberries, orange zest,
sugar, cinnamon and nutmeg in a large bowl and mix well. Dissolve the
cornstarch in the orange juice in the bottom of a large saucepan. Add the
berry mix and bring all to a boil over mediumhigh heat. Cook, stirring
constantly until thickened, 5 to 8 minutes. Remove from heat and let cool
completely.
3. When ready to assemble the pie, preheat the oven to 375øF. Roll half of
the dough out into a 13inch circle on a lightly floured surface. Transfer
the dough to a 91/2inch deep dish glass pie plate. Trim the edges leaving
a 1/2inch overhang; reserve the trimmings. Spoon the berry filling into
the crust.
4. Roll the other half of the crust into another 13inch circle. Transfer
it to the pie pan to cover the filling. Trim the edges and pinch together
with the bottom crust to form a decorative crimped edge. Make several
slashes in the top crust to allow steam to escape during baking. Brush the
crust lightly all over with the heavy cream.
5. Gather the reserved dough trimmings into a ball and reroll out to
1/8inch thickness. Cut out any decorative shapes that strike your fancy,
arrange atop the crust and brush them with heavy cream. Sprinkle the top of
the pie all over with the tablespoon granulated sugar.
6. Place the pie on a cookie sheet lined with foil and bake until the crust
is golden brown and the berry juices are bubbling, 60 to 70 minutes. Let
the pie cool to room temperature. Accompany with vanilla ice cream, if
desired.
Recipe By : By Sarah Leah Chase for Butterball Turkey TalkLine

Posted to MCRecipe Digest V1 #310

Date: Fri, 22 Nov 1996 22:00:10 0800

From: Steph Hilt stephie@olympus.net

NOTES : Thanksgiving menus are always designed to pay homage to the bounty
of the harvest, but good things from other seasons in the year are often

forgotten in the plenty of autumn fare. This lusciously tart pie remembers

summer's bounty along with that of the moment by combining blueberries with

cranberries.=20