Pie Recipes * Razzle Dazzle Recipes
Cranberry-Blueberry Pie Recipe
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Pastry for two-crust 9-inch pie
1 (16 oz.) can whole cranberry sauce
1/4 cup granulated sugar
2 tbsp cornstarch
1/2 tsp grated orange rind
2 cups fresh or frozen blueberries
1/2 tsp mace
1/2 cup firmly packed brown sugar
2 tbsp all-purpose flour
2 tbsp orange juice
1/8 tsp salt
2 tbsp margarine
Prepare pie crust, adding mace to the flour mixture. Roll and press
bottom crust into 9-inch pie plate. Do not bake.
In a large bowl, combine cranberry sauce, brown sugar, granulated
sugar, flour, cornstarch, orange juice, orange rind and salt. Stir
in blueberries. Spoon into unbaked pie crust. Dot with butter.
Moisten pastry edges with water.
Roll top crust, place over filling mixture. Trim 1/2-inch beyond
edge of pie pan. Fold top edge under bottom crust; flute. Cut
designs in top crust to allow steam to escape or make lattice top.
If desired, beat an egg and use to glaze top crust.
Bake at 425 for 30-40 minutes or until filling in center is bubbly
and crust is golden brown. Cover edge with foil during last 10
minutes to prevent over browning. Cool to room temperature before
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