Recipe: Crimson Pie edit

Step 1

Crust:

Step 2

Combine sour cream, water, sugar and salt in a small bowl

Step 3

Combine both flours in a large bowl

Step 4

Cut in butter and shortening with fingers or a pastry blender until mixture resembles coarse meal

Step 5

Add sour cream mixture and stir just until dough forms, adding ice water as needed just until dough forms (avoid overworking the dough or it will be tough!). This can be frozen for up to a month

Step 6

Turn dough out onto a floured surface, divide in half, form each half into a ball, flatten into a disk and wrap in plastic film.

Step 7

Refrigerate for an hour before rolling out crusts.

Step 8

Filling:

Step 9

Small orange, with peel, seeded, cut into small pieces

Step 10

Cups frozen blueberries (approximately one pound)

Step 11

Oz. fresh cranberries

Step 12

Cup sugar

Step 13

Tablespoons cornstarch

Step 14

Grind orange coarsely in food processor and transfer to heavy saucepan

Step 15

Add blueberries, cranberries, sugar and cornstarch and cook over medium-high heat until thick, stirring constantly.

Step 16

Cool completely

Step 17

Assemble and bake -preheat oven to 400 degrees -roll bottom crust out to cover a 9 inch diameter pie plate and top crust to 12 inches diameter -fill pie, cover with top crust, seal -decorate top with shapes cut from the crust dough and attach with milk -brush top with ilk and sprinkle with sugar -pierce top in several places to allow steam to escape -bake about 50 minutes on a rimmed cookie sheet until the crust is brown -cool at least one hour before devouring.