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Double Crusted Blueberry Cranberry Pie Recipe

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Double Crusted Blueberry Cranberry Pie
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Ingredients
17
Count
Nutrition
1357
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. To make the crust:.
  2. Combine the flour, salt and sugar in a food processor fitted with a metal blade.
  3. Add the butter and shortening and pulse until the mixture resembles a course meal.
  4. Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! 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 until it comes together and forms a mass.
  5. 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.
  6. To Make the Filling:.
  7. Coarsely grind the orange in a food processor or blender.
  8. In a large sauce pan, 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.
  9. To Assemble the Pie:.
  10. Position a rack in the center of the oven and place another rack under it.
  11. Preheat the oven to 400°F
  12. Have a 10-inch pie pan ready.
  13. On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.).
  14. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place.
  15. Roll out the remaining dough into a 12-inch circle.
  16. Spoon the cooled filling into the pie shell, molding it in the center.
  17. Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar.
  18. Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1356.74 Kcal (5680 kJ)
Calories from fat 463.42 Kcal
% Daily Value*
Total Fat 51.49g 79%
Cholesterol 82.15mg 27%
Sodium 901mg 38%
Potassium 349.03mg 7%
Total Carbs 217.07g 72%
Sugars 137.79g 551%
Dietary Fiber 7.43g 30%
Protein 9.23g 18%
Vitamin C 48mg 80%
Vitamin A 0.3mg 10%
Iron 0.8mg 5%
Calcium 88.3mg 9%
Amount Per 100 g
Calories 243.73 Kcal (1020 kJ)
Calories from fat 83.25 Kcal
% Daily Value*
Total Fat 9.25g 79%
Cholesterol 14.76mg 27%
Sodium 161.86mg 38%
Potassium 62.7mg 7%
Total Carbs 38.99g 72%
Sugars 24.75g 551%
Dietary Fiber 1.34g 30%
Protein 1.66g 18%
Vitamin C 8.6mg 80%
Vitamin A 0.1mg 10%
Iron 0.1mg 5%
Calcium 15.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.6
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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