Friday, November 2, 2007
Cranberry Blueberry Pie~
I can't wait to make this again, it was a perfect pie!! Sweet, tart and SO delicious!! No one really got to try this because Nate and I ate it pretty fast. The recipe is pretty much a basic berry-pie recipe that I've had for years, I've tweaked out many times and you can always add your own spices or try more cornstarch if it doesn't set up enough for you.
A note on PIE CRUST;
I have made my own home made pie crust- it's (for me) a big task that is, quite frankly over rated. I will admit that it does not taste exactly the same as the frozen stuff, it is definitely better...but especially for weeknight baking, I am a big fan of frozen pie crust!
Beth's Cranberry Blueberry Pie
3 cups blueberries (if fresh rinsed & pat dry, or frozen- I used frozen)
1 1/2 cups cranberries (I used fresh, rinsed & patted dry)
1/2 cup white sugar
1/4 cup brown sugar
4 T plus 1 tsp cornstarch
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 T butter (cut into small cubes)
Top and bottom pie crust for a 9" pie
Preheat oven to 375 & grease a pie tin (or glass in my case)line with bottom pie crust. In a large bowl mix berries, sugars,cornstarch, salt, cinnamon, nutmeg until berries are coated. Pour berries into bottom crust and sprinkle butter cubes evenly over the top. For the top pie crust, it's your choice- I did mine lattice.
After the top crust is on securely, cover the edges of the pie crust with foil to prevent burning (I totally forgot that step & burned the crap out of mine). Place on a foil covered baking sheet & bake for 45-50 minutes or until pie crust is golden brown.
Then turn off the oven and let pie set in oven for 15 minutes. Then let pie cool on the counter for at least one our before slicing.