| LUSCIOUS CRANBERRY AND BLUEBERRY PIE |
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Makes One 9-inch Pie 8 Servings®CRUST 9-inch Classic CRISCO Double Crust 1/2 teaspoon mace FILLING 1 can (16 ounces) whole berry cranberry sauce 1/3 cup firmly packed brown sugar 1/4 cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons cornstarch 2 tablespoons juice orange 1/8 teaspoon salt 2 cups fresh or frozen blueberries 2 tablespoons butter or margarine GLAZE 1 egg, beaten For crust, prepare (see Classic Crisco Pie Crust recipe) adding mace to flour mixture. Roll and press bottom crust into 9-inch pie plate. Do not bake. Reserve dough scraps for decorations, if desired. Heat oven to 425ºF. For filling, combine cranberry sauce, brown sugar, granulated sugar, flour, cornstarch, orange juice, orange peel and salt in large bowl. Stir in blueberries. Spoon into unbaked pie crust. Dot with buttter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut dogwood blossoms in top crust to allow steam to escape. Cut flower or other shapes from reserved dough. Place on top of pie. For glaze, brush with egg. Bake at 425ºF for 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil during last 10 minutes to prevent overbrowning. Cool to room temperature before serving. |
