INGREDIENTS

INSTRUCTIONS

To make the crust: Put the flour, sugar, salt and butter in a food
processor fitted with the metal blade. Process until the mixture
resembles coarse meal. Whisk together the egg yolk and ice water in a
small measuring cup with a pouring spout. With the processor running,
add the liquid through the feed tube. Process just until the dough
begins to form a ball. Turn the dough out onto a lightly floured
surface, divide it in half and shape each half into a round flat  disc.
Wrap each in plastic wrap and refrigerate for at least one  hour. 2. To
make the filling: Combine the blueberries, cranberries,  orange zest,
sugar, cinnamon and nutmeg in a large bowl and mix well.  Dissolve the
cornstarch in the orange juice in the bottom of a large  saucepan. Add
the berry mix and bring all to a boil over medium-high  heat. Cook,
stirring constantly until thickened, 5 to 8 minutes.  Remove from heat
and let cool completely. 3. When ready to assemble  the pie, preheat
the oven to 375øF. Roll half of the dough out into  a 13-inch circle
on a lightly floured surface. Transfer the dough to  a 9-1/2-inch deep
dish glass pie plate. Trim the edges leaving a  1/2-inch overhang;
reserve the trimmings. Spoon the berry filling  into the crust. 4. Roll
the other half of the crust into another  13-inch circle. Transfer it
to the pie pan to cover the filling. Trim  the edges and pinch together
with the bottom crust to form a  decorative crimped edge. Make several
slashes in the top crust to  allow steam to escape during baking. Brush
the crust lightly all over  with the heavy cream. 5. Gather the
reserved dough trimmings into a  ball and reroll out to 1/8-inch
thickness. Cut out any decorative  shapes that strike your fancy,
arrange atop the crust and brush them  with heavy cream. Sprinkle the
top of the pie all over with the  tablespoon granulated sugar. 6. Place
the pie on a cookie sheet lined  with foil and bake until the crust is
golden brown and the berry  juices are bubbling, 60 to 70 minutes. Let
the pie cool to room  temperature. Accompany with vanilla ice cream, if
desired. Recipe By  : By Sarah Leah Chase for Butterball Turkey
Talk-Line  Posted to MC-Recipe Digest V1 #310  Date: Fri, 22 Nov 1996
22:00:10 -0800  From: Steph Hilt <stephie@olympus.net>  NOTES :
Thanksgiving menus are always designed to pay homage to the  bounty of
the harvest, but good things from other seasons in the year  are often
forgotten in the plenty of autumn fare. This lusciously tart pie
remembers  summer's bounty along with that of the moment by combining
blueberries with  cranberries.=20

A Message from our Provider:

“There’s hope. There’s God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5368
Calories From Fat: 1057
Total Fat: 120.4g
Cholesterol: 469.6mg
Sodium: 1274mg
Potassium: 1290.2mg
Carbohydrates: 1048.9g
Fiber: 48.9g
Sugar: 471.4g
Protein: 40.5g