Crimson Pie

Name: Crimson Pie
Ingredients: 1/4 cup 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 unsalted butter chilled; 1/2 cup vegetable shortening chilled solid; 1/2 Orange small, 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; Orange Small, with peel, seeded, cut into small pieces; 1 cup frozen blueberries approximately one pound; 1 ounce fresh cranberries; 1 cup sugar; 1 tablespoon cornstarch

18 ingredients

8 steps

Ingredients

1/4 cup 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 unsalted butter chilled
1/2 cup vegetable shortening chilled solid
1/2 Orange small, 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
Orange Small, with peel, seeded, cut into small pieces
1 cup frozen blueberries approximately one pound
1 ounce fresh cranberries
1 cup sugar
1 tablespoon cornstarch

Directions

1

Combine sour cream, water, sugar and salt in a small bowl
2

Combine both flours in a large bowl
3

Cut in butter and shortening with fingers or a pastry blender until mixture resembles coarse meal
4

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
5

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.
6

Refrigerate for an hour before rolling out crusts.
7

Grind orange coarsely in food processor and transfer to heavy saucepan
8

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