Crimson Pie
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Crust:
1/4 cup plus two tablespoons sour cream
2 tablespoons ice water
1 teaspoon sugar
3/4 teaspoon salt
2 1/4 cups all purpose flour
1/4 cup cake flour
1/2 cup (1 stick) chilled unsalted butter
1/2 cup chilled solid vegetable shortening
Filling:
1/2 small orange, with peel, seeded, cut into small pieces
4 cups frozen blueberries (approximately one pound)
12 ounces fresh cranberries
1 1/2 cups sugar
3 tablespoons cornstarch

Preparation

1 Crust: 2 Combine sour cream, water, sugar and salt in a small bowl 3 Combine both flours in a large bowl 4 Cut in butter and shortening with fingers or a pastry blender until mixture resembles coarse meal 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 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. 7 Refrigerate for an hour before rolling out crusts. 8 Filling: 9 Small orange, with peel, seeded, cut into small pieces 10 Cups frozen blueberries (approximately one pound) 11 Oz. fresh cranberries 12 Cup sugar 13 Tablespoons cornstarch 14 Grind orange coarsely in food processor and transfer to heavy saucepan 15 Add blueberries, cranberries, sugar and cornstarch and cook over medium-high heat until thick, stirring constantly. 16 Cool completely 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.

About


Ths recipe came to me from my mother who found it in a magazine probably twenty five years ago. It's a traditional holiday pie that is quite simply the best pie in the world.

Comments:
Barnaby Dorfman

Wow...very nice! I love learning about new pies!