Blueberry Cranberry Crumb Pie Recipe rxe787

  1. For pie dough, lightly whisk together flour, salt, and sugar in large mixing bowl.
  2. Cut in butter and lard until crumbly and size of peas.
  3. Sprinkle cold water, a tablespoon at a time, over flour mixture, just until the dough holds together
  4. Press dough into a disk shape.
  5. Wrap disk in plastic wrap and chill in refrigerator at least one hour and up to two days.
  6. For pie filling, place cranberries, orange juice, zest and one cup of sugar into saucepan.
  7. Stir gently.
  8. Cook over medium heat until bubbly and berries begin to pop.
  9. Stir remaining 1/2 cup sugar and cornstarch together.
  10. Mix into blueberries and stir into cranberry sauce.
  11. Cook until thickened and bubbly.
  12. Remove from heat and allow to cool.
  13. Place butter in 2 quart bowl.
  14. Stir together flour, salt, brown sugar, cinnamon, and oats.
  15. Cut into butter until crumbly and well blended.
  16. Set aside.
  17. Roll out pie dough to fit a 9 inch pie pan.
  18. Brush bottom and sides with egg white.
  19. Spoon pie filling into prepared pie pan.
  20. Top with crumb mixture.
  21. Protect edges of pie with pie shield or tin foil and bake in preheated 425 degree oven until filling is bubbly and crumb topping is golden brown, about 45 minutes.
  22. Watch edges as pie bakes.
  23. Shield may need to be removed during baking for evenness of crust.
  24. Allow pie to cool completely before serving.

flour, salt, sugar, very cold unsalted butter, very cold lard, very cold water, blueberries, cranberries, orange, granulated sugar, cornstarch, butter, flour, salt, light brown sugar, cinnamon, cooking oats, egg white

Taken from www.chowhound.com/recipes/blueberry-cranberry-crumb-pie-27876 (may not work)

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