Blueberry Cranberry Pie Recipe

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Blueberry Cranberry Pie
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Ingredients
15
Count
Nutrition
540
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  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.
  2. Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
  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.
  4. Transfer the dough to a floured work surface and pat down to about 1-inch thick.
  5. Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
  6. To make filling, coarsely grind the orange in a food processor or blender; set aside.
  7. In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
  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.
  9. Position the rack in the center of the oven, and the other rack just beneath it.
  10. Peheat oven to 400 degrees F.
  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).
  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.
  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.
  14. Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
  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.
  16. Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
  17. Brush top crust with milk, and sprinkle with turbinado sugar.
  18. Place the pie in the preheated oven, and place a rimmed baking sheet below it.
  19. Bake for 45- 50 minutes, or until the crust is golden brown.
  20. Cool on a wire rack; serve warm or at room temp; goes well with ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.53 Kcal (2259 kJ)
Calories from fat 231.65 Kcal
% Daily Value*
Total Fat 25.74g 40%
Cholesterol 41.15mg 14%
Sodium 450.62mg 19%
Potassium 150.63mg 3%
Total Carbs 72.37g 24%
Sugars 35.25g 141%
Dietary Fiber 3.02g 12%
Protein 5.42g 11%
Vitamin C 11.2mg 19%
Vitamin A 0.1mg 5%
Iron 0.4mg 2%
Calcium 39.9mg 4%
Amount Per 100 g
Calories 272.28 Kcal (1140 kJ)
Calories from fat 116.9 Kcal
% Daily Value*
Total Fat 12.99g 40%
Cholesterol 20.77mg 14%
Sodium 227.41mg 19%
Potassium 76.02mg 3%
Total Carbs 36.52g 24%
Sugars 17.79g 141%
Dietary Fiber 1.52g 12%
Protein 2.73g 11%
Vitamin C 5.6mg 19%
Vitamin A 0.1mg 5%
Iron 0.2mg 2%
Calcium 20.2mg 4%

* 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

  • 12.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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