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Winter Blueberry-Cranberry Pie
The addition of cranberries give this pie an unusually rich flavor.
INGREDIENTS
2 cups whole frozen blueberries, thawed and drained
2 cups whole frozen cranberries, thawed and drained
1 cup sugar
3 tablespoons tapioca
Pinch of salt
Pastry for a 9-inch Double-Crust Mealy Pie Shell
2 tablespoons unsalted butter
Preheat the oven to 400 degrees. Place the
blueberries and cranberries in a large bowl. Combine the sugar,
tapioca, and salt, and stir into the mixed berries.
Roll out half the pastry and line a 9-inch glass or
ceramic pie pan with it. Spread the fruit mixture into the pastry. Dot
with butter. Sprinkle the rim of the pie shell with a little water to
moisten the edge.
Roll out the remaining pastry and place it over the
top of the pie. Seal the edges by pinching with your fingertips or
crimping with a fork. Cut slashes in the top crust for steam to escape,
and decorate with shapes cut out from any leftover dough, if desired.
Brush the crust lightly with cold water. Place the
pie on a foil-lined baking sheet. Bake on the center rack of the oven
for 45 to 50 minutes, or until the crust is golden brown.
Makes 6 to 8 servings
