Ozark Blue-Cranberry Pie

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2/3 cup plus 2 tablespoons shortening, chilled
• 4 to 5 tablespoons ice water
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons orange juice
• 1/2 teaspoon grated orange zest
• 1/8 teaspoon salt
• 2 cups fresh or frozen blueberries
• 2 tablespoons butter

1. For crust, combine flour, salt and nutmeg in a large bowl. Cut in shortening until mixture forms coarse crumbs. Add water, 1 tablespoon at a time, until ingredients are just moistened. Divide dough in half.
2. Between sheets of waxed paper, roll each half into a circle large enough to fit a 9-in. pie pan. Press one circle into the pan; set aside the second circle.
3. For filling, combine cranberry sauce, sugars, flour, cornstarch, orange juice, orange zest and salt in a large bowl. Mix well. Stir in blueberries. Spoon filling into pie crust; dot with butter. Place second crust over filling. Flute edges and cut slits to vent steam.
4. Bake at 400u0b0 for 40 minutes or until center is bubbly and crust is golden brown. Cool to room temperature before serving.

flour, salt, ground nutmeg, shortening, water, wholeberry, brown sugar, sugar, flour, cornstarch, orange juice, orange zest, salt, blueberries, butter

Taken from www.tasteofhome.com/recipes/ozark-blue-cranberry-pie/ (may not work)