Title: Cranberry-Blueberry Pie
Categories: Pie Dessert
Yield: 8 Servings

		Pie Crust:
2 1/2	c	Unbleached all purpose flour
2 1/2	tb	Sugar
1/2	ts	Salt
1/2	lb	Chilled unsalted butter, cut into small pieces
1	lg	Egg yolk
6	tb	Ice water

Pie Filling and Finishing:

2 pk (12 ounces each) frozen, : -unsweetened blueberries 1 pk (12 ounces) fresh cranberries : Grated zest of 1 orange 1-1/2 c sugar 1 ts ground cinnamon 1/2 ts grated nutmeg 1/4 c cornstarch 6 tb orange juice 2 tb heavy cream 1 tb 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 medium-high 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 375°F. Roll half of the dough out into a 13-inch circle on a lightly floured surface. Transfer the dough to a 9-1/2-inch deep dish glass pie plate. Trim the edges leaving a 1/2-inch overhang; reserve the trimmings. Spoon the berry filling into the crust.

4. Roll the other half of the crust into another 13-inch 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 1/8-inch 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.

Makes 8 servings. Per serving: 623 calories, 6 g protein, 96 g carbohydrate, 26 g fat, 94 mg cholesterol, 149 mg sodium.

Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line.

MM format by Fred Ball

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