| Pastry |
| 2-1/2 Cups unbleached all-purpose flour |
| 2-1/2 Tablespoons sugar |
| 1/2 Teaspoon salt |
| 1/2 Pound unsalted butter, chilled and cut into small pieces |
| 1 Large egg yolk |
| 6 Tablespoons ice water |
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- Place the flour, sugar, salt and butter in a food processor fitted with a 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.
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| Fruit Pie Filling |
| 2 Packages (12 ounces) frozen, unsweetened blueberries |
| 1 Package (12 ounces) fresh cranberries |
| 2 Teaspoons orange zest |
| 1-1/2 Cups sugar |
| 1 Teaspoon ground cinnamon |
| 1/2 Teaspoon grated nutmeg |
| 1/4 Cup cornstarch |
| 6 Tablespoons orange juice |
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- 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 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.
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| Assembly |
| 2 Tablespoons heavy cream |
| 1 Tablespoon sugar |
| Vanilla ice cream |
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- When ready to assemble the pie, preheat the oven to 375 degrees 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 dough.
- Roll the other half of the dough into another 13-inch circle. Transfer it to the pie pan to 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.
- Gather the reserved dough trimmings into a ball and re-roll to 1/8-inch thickness. Cut out decorative shapes, arrange atop the crust and brush them with heavy cream. Sprinkle the top of the pie with granulated sugar.
- 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.
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