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Lisa - LA

ISO GayR - thank you for posting the link to the Cranberry Blueberry Pie from Sarah Chase

Veteran Member
4647 posts
Joined: Dec 9, 2005


Posted to Thread #5210 at 6:49 pm on Jan 6, 2007

back in November. I made it for Thanksgiving and it was well received.

Two things I will change the next time I make it - I will add a bit of lemon juice, and I will cook the filling the day before, then assemble and bake the day of, as the filling ages well and tastes better on the second day.

Sarah Chase's Cranberry-Blueberry Pie

Cooking Method: Bake
Prep Time: 30
Cooking Time: Over one Hour

Makes: 8 servings (1 slice and a serving of reddi-wip each)


2-1/2 cups all purpose flour
2-1/2 talbespoons granulated sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1 large egg yolk
6 tablespoons ice cold water


2 packages (12 ounces each) frozen unsweetened blueberries
1 package (12 ounces) fresh cranberries
2 teaspoons grated orange peel
1-1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cornstarch
6 tablespoons fresh orange juice

2 tablespoons heavy (whipping) cream
1 tablespoon granulated sugar

Reddi-wip Original Whipped Light Cream, optional

Prepare pastry: Place flour, 2-1/2 tablespoons sugar and salt in food processor container fitted with a steel blade; pulse until combined. Add butter; process until the mixture resembles coarse crumbs. Beat egg yolk and ice water in measuring cup with wire whisk until combined. With processor running, add the liquid through the feed tube. Process just until the dough begins to form a ball. Turn the dough onto lightly floured surface. Divide dough in half and shape each into a round flat disc. Wrap each in plastic wrap and refrigerate at least 1 hour.

Prepare filling: Combine blueberries, cranberries, orange peel, 1-1/2 cups sugar, cinnamon and nutmeg in large bowl until blended.
Combine cornstarch and orange juice in large saucepan until well blended. Add blueberry mixture and bring to boil over medium-high heat. Cook and stir constantly 5 minutes, or until thickened and bubbly. Remove from heat; cool completely.

Preheat oven to 375 Degrees F. Flatten 1 disc of dough gently using your hands on lightly floured surface. Roll dough from center into circle 12-inches in diameter. Transfer dough to a 9-inch deep dish pie plate. Ease pastry into pie plate, being careful not to stretch dough. Transfer filling to pastry. Trim pastry even with the rim of pie plate.

Roll remaining disc of dough into circle 12-inches in diameter. Carefully place pie crust over filling; trim 1/2-inch beyond edge of pie plate. Wrap excess top crust under bottom crust; press edges together to seal. Flute edges. Brush top crust with cream and sprinkle with 1 tablespoon sugar. Cut 5 or 6 slits in top crust in spoke pattern.

Place pie on baking sheet lined with aluminum foil. Bake 60 minutes, or until crust is golden brown. Cool completely on wire rack. Cut into 8 slices. Top with a serving of Reddi-wip, if desired.

Recipe of Sarah Chase</i>


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