- 1/4c PLUS 2 TBs sour cream
- 2 TBs water
- 1 tsp sugar
- 3/4 tsp salt
- 2-1/4 c All purpose flour
- 1/4 cake flour
- 1/2 c butter (cold)
- 1/2 c shortening (cold)
Mix dry ingredients together. Add butter and shortening and mix by hand until it resembles coarse sand. Make a well in the center, add wet ingredients and mix until the dough becomes smooth and forms a ball. Refrigerate for an hour or more.
- 1/2 seedless orange peel and all
- 4 c Blueberries
- 12 oz Cranberries
- 1-1/2 c Sugar
- 3 TBs cornstarch
In a blender, break down the orange, sugar, and cornstarch until it becomes a smooth paste. In a heavybottomed pot, lpace the berries and paste. Cook over medium heat until the paste dissolves and the mixture thickens and bubbles. Cool Completely. Roll out pie dough. Add Filling. Place top crust and brush with water and sugar. Cut some vent holes.
Bake for 10 minutes at 425 degrees, turn oven down to 350 and bake another 45 minutes or until golden.
(Eggnog Ice Cream or a thick Cinnamon ginger creme anglaise compliments this pie nicely!)
Creme Anglaise
- 2 cups heavy cream
- 1/2 tsp. orange zest
- 1/4 tsp. ground cinnamon
- 1/8 tsp. grated nutmeg
- 1/8 tsp. ground ginger
- 3 large egg yolks
- 1/4 cup sugar
- Creme Anglaise
Combine the heavy cream, the zest, cinnamon, nutmeg and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Pour this mixture back into the saucepan with the warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes.
Remove from the heat and serve warm. Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled.