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December 7, 2010

Cranberry-Blueberry Pie

I have a confession to make.

I've baked a lot of things in my life. I've baked cookies, cupcakes, cakes, pies, souffles. . .you name it, I've probably baked it.


I'd never made a double crust pie. Under that umbrella, I'd never made a lattice pie.

Until now.

I also have to share kind of a funny story about said pie crust, and then I'll get on with the recipe.

I have a really bad tendency to star cooking/baking something RIGHT before I need to leave to be somewhere. Like. . .if I need 1 hour, 45 minutes to make something from beginning to end, I'll start it 2 hours before I leave for work. Not sure why I do this, but it's caused some minor meltdowns in my day.

The story behind this particular crust is, I learned how to do a lattice top here. They mention in the video that there's the proper way to do it, and then there's the easy way. If you look at the picture I have of the pie up there, you'll see I started with the proper way, and then devolved into the easy way. This is due to 1) I was in a big freaking hurry. 2) I was working with this crust with the pie sitting on top of the (hot) oven, so the strips kept falling apart and 3) I didn't allow the filling to cool before starting on the crust (due to the aforementioned big freaking hurry) so that added to the disintegration. There's also a bit of crispy crust, but I'll get to that later. No worries, though. The pie itself was awesome.

The ingredients:

You'll need sugar, corn starch, vanilla, blueberries, cranberries, water, and 2 pie crusts.

Take the blurry berries. . .

Throw 'em in a pot with some of the cornstarch, the sugar, the vanilla, the water, and the lemon juice.

Cook over medium-high heat, until the cranberries pop. Add the rest of the cornstarch and stir. Let cool.

Put one of the pie crusts in a pie pan.

Prepare the strips for the lattice.

Dump your (cooled!) mixture in the crust. (The one in the pie pan, not the one you've cut into strips.)
Do the lattice thing, flute your edges, etc.

Here's where I made a bit of an error. I DID put foil strips around the edges of the pie so they didn't burn. When you do this, you're supposed to either put the foil strips on 15 minutes before the pie is finished or put them on when you put the pie in the oven and take them off 15 minutes before the pie is supposed to be finished. I did the second one, BUT, I did the "I'm in a hurry and am not taking my time" thing, so I didn't put them on properly. They were kind of hanging off, but I was all, "I'm in a HURRY! It'll be FINE!"

FYI: You can also buy pie edge protectors for fairly cheap. I just haven't done this yet.

Because of this, the edges were a bit crispy, but nothing that couldn't be fixed.

This pie is really good. It's super tart, so if you want to cut it down, you can put in fewer cranberries and more blueberries. The longer this sits, the better it gets. My fiance called this the "best berry pie he's ever had" and that is a direct quote. Excellent.


Cranberry Blueberry Pie
Makes 1 pie

2 cups sugar
1/4 cup plus 1/2 teaspoon corn starch, separated
1/2 teaspoon vanilla
6 ounces blueberries
One 12-oz. bag cranberries
1/3 cup water
One package of 2 pie crusts

Preheat oven to 425 degrees Fahrenheit.

Combine sugar, 1/4 cup cornstarch, vanilla, blueberries and cranberries, and water in a large saucepan. Stirring constantly, cook the mixture over medium-high heat until boiling. Reduce the heat to low-medium and add 1/2 teaspoon corn starch. Simmer the mixture until the cranberries have popped and the mixture has thickened. Remove mixture from heat and cool for at least 15 minutes.

Place one crust in 9-inch pie pan.

Once the mixture has cooled, pour it into the pie crust. Cut the other crust into 1/2 inch strips. Arrange the strips over the filling. Seal the edges.

Bake for 25 to 35 minutes or until the crust is a golden brown color.

It helps to place strips of foil on the crust edges for the first 15 minutes of baking or until there are 15 minutes left in the baking time to prevent the edges from burning.

Cool 3 hours before serving.