DOUBLE CRUSTED BLUEBERRY CRANBERRY PIE

Double Crusted Blueberry Cranberry Pie image

A Thanksgiving and Christmas favorite for the family. An executive chef buddy of mine gave me the tip of always adding a small pinch of cayenne pepper to fruit pies and cobblers. He said that it opens people's taste buds and allows them to taste the pie even better. I've made it both ways, with/without cayenne and I always get more compliments when it's added. You don't put in enough to burn people's mouths, just enough to open the taste buds (think small as cayenne is very powerful!!!)

Provided by Ian Magary

Categories Pie

Time 1h35m

Yield 1 10 inch pie, 8-10 serving(s)

Number Of Ingredients 17

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Ingredients

2 1/2 cups all-purpose flour (plus extra for dusting)
1 teaspoon salt
2 teaspoons sugar
1/2 cup unsalted butter (ice cold and cut into small pieces)
1/2 cup vegetable shortening (ice cold)
1/3 cup sour cream
2 tablespoons water
1/2 small orange (including peel, seeded and quartered)
12 ounces cranberries (fresh or frozen)
4 cups blueberries (fresh or frozen) or 4 cups huckleberries (fresh or frozen)
1/2 teaspoon salt
1 2/3 cups sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1 pinch ground cayenne pepper
2 tablespoons milk
1 tablespoon turbinado sugar or 1 tablespoon granulated sugar

Steps:

To make the crust:.
Combine the flour, salt and sugar in a food processor fitted with a metal blade.
Add the butter and shortening and pulse until the mixture resembles a course meal.
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.
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 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.
To Assemble the Pie:.
Position a rack in the center of the oven and place another rack under it.
Preheat the oven to 400°F
Have a 10-inch pie pan ready.
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.).
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.
Roll out the remaining dough into a 12-inch circle.
Spoon the cooled filling into the pie shell, molding it in the center.
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.
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.