Double Crusted Cranberry Blueberry Pie Food

CRANBERRY PIE

Steps:

• For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
• Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
• Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
• For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
• Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
• When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
• For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
• Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.

DOUBLE CRUSTED BLUEBERRY CRANBERRY PIE

Steps:

• To make the crust:.
• Combine the flour, salt and sugar in a food processor fitted with a metal blade.
• Add the butter and shortening and pulse until the mixture resembles a course meal.
• Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! To make the dough by hand, place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix until it comes together and forms a mass.
• Transfer the dough to a floured work surface, gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each one in plastic wrap and refrigerate for at least 30 minutes, or overnight.
• To Make the Filling:.
• Coarsely grind the orange in a food processor or blender.
• In a large sauce pan, combine all the remaining ingredients. Stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.
• To Assemble the Pie:.
• Position a rack in the center of the oven and place another rack under it.
• Preheat the oven to 400°F
• Have a 10-inch pie pan ready.
• On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.).
• Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place.
• Roll out the remaining dough into a 12-inch circle.
• Spoon the cooled filling into the pie shell, molding it in the center.
• Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar.
• Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.

BUTTERY CRANBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
• Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
• Bake in the preheated oven for 40 minutes, or until crust is golden brown.

DOUBLE CRUSTED BLUEBERRY PIE (DORIE GREENSPAN)

Steps:

• FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
• Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
• To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
• FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
• Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F.
• Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
• Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
• Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
• Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
• Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
• Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

BLUEBERRY CRANBERRY PIE

Steps:

• To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
• Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
• Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
• Transfer the dough to a floured work surface and pat down to about 1-inch thick.
• Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
• To make filling, coarsely grind the orange in a food processor or blender; set aside.
• In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
• Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
• Position the rack in the center of the oven, and the other rack just beneath it.
• Peheat oven to 400 degrees F.
• To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
• Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
• Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
• Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
• Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
• Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
• Brush top crust with milk, and sprinkle with turbinado sugar.
• Place the pie in the preheated oven, and place a rimmed baking sheet below it.
• Bake for 45- 50 minutes, or until the crust is golden brown.
• Cool on a wire rack; serve warm or at room temp; goes well with ice cream.

BLUE RIBBON CRANBERRY BLUEBERRY PIE

Steps:

• In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
• Cook over medium-high heat until mixture boils, stirring constantly.
• Reduce heat; simmer until cranberries pop and mixture is very thick.
• Cool 15 minutes.
• Preheat oven to 425º.
• Place one pie crust in bottom of pie plate.
• Pour mixture into crust.
• Top with 2nd crust (I like to make a lattice top.).
• Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
• Cover edge of crust with strips of foil if it's getting too brown.
• Cool 2-3 hours before serving.
• Sprinkle with powdered sugar if you'd like.

CONTEST-WINNING FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.