Alright, I know. The holidays are over. That doesn’t mean though that a girl can’t enjoy some pie right?
I have a strong conviction that a week without dessert would be completely incomplete. We work hard. Not just Francis and I; but we, people in general. We wake up early and stay at work late. We take short lunch breaks and we often take work home with us. We live with stress strapped to our backs…financial stress, family stress, work stress. We deserve dessert. At least once a week. Doctor’s orders (okay, I’m not a doctor yet, but give me a few months).
I found this pie in the November issue of Bon Appetit Magazine. I know it’s supposed to be a ‘Thanksgiving pie’ but eating cranberries and blueberries in January doesn’t make them any less delicious. The flavors of cinnamon and nutmeg mixed with the fruit will warm up any cold winter day. The crust is my go-to pie crust; a Williams Sonoma recipe that I have been using for years and has never failed me.
Again, I feel like I must apologize for my picture quality. Not my best work, but what can I say? When there’s a pie to be eaten, food photography doesn’t become my highest priority.
Happy Friday! Bon Appetit!
Cranberry and Blueberry Pie
For the crust
2 1/2 cups unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp salt
16 Tbsp butter – cold (2 sticks), cut into 1/4 inch cubes
Approximately 6 Tbsp very cold water
Heavy whipping cream (for brushing)
Grated nutmeg (for sprinkling)
For the filling
16 oz frozen blueberries (do not thaw)
12oz (3 cups) fresh or frozen cranberries (do not thaw)
1 1/4 cups sugar
3 Tbsp cornstarch
2 cinnamon sticks
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon peel
For the filling
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
Add the water and mix with a fork just until the dough pulls together.To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl.
Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the water 1 Tbsp at a time and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and cut the dough in half.
Pat each half into a round, flat disk. Working with one disk at a time, lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin.
Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Line a 9 inch glass pie dish with the first flat disk.Press any scraps trimmed from the first round into the bottom of the second disk.Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
Position rack in the center of the oven and preheat oven to 400 degrees F.
Place the filling in the pie dish, spreading it with a rubber spatula.
Roll out second dough disk to 13×10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).
Arrange half of dough strips across top of filling, spacing evenly apart.
Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips.
Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges.
Fold edges of bottom crust up over strips, pinching to seal.
Crimp edges decoratively. Brush edges and lattice lightly with cream.
Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack.