Blueberry Cranberry Pie

How to Make

• Step 1: To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.

• Step 2: Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).

• Step 3: Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.

• Step 4: Transfer the dough to a floured work surface and pat down to about 1-inch thick.

• Step 5: Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.

• Step 6: To make filling, coarsely grind the orange in a food processor or blender; set aside.

• Step 7: In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.

• Step 8: Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.

• Step 9: Position the rack in the center of the oven, and the other rack just beneath it.

• Step 10: Peheat oven to 400 degrees F.

• Step 11: To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).

• Step 12: Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.

• Step 13: Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.

• Step 14: Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.

• Step 15: Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.

• Step 16: Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.

• Step 17: Brush top crust with milk, and sprinkle with turbinado sugar.

• Step 18: Place the pie in the preheated oven, and place a rimmed baking sheet below it.

• Step 19: Bake for 45- 50 minutes, or until the crust is golden brown.

• Step 20: Cool on a wire rack; serve warm or at room temp; goes well with ice cream.