Cranberry-Blueberry Citrus Delight Pie
Indulge in the vibrant flavors of our Cranberry-Blueberry Citrus Delight Pie, perfect for holiday gatherings or any special occasion. This delightful dessert combines tart cranberries and sweet blueberries, enhanced with a hint of orange zest and a buttery, flaky crust. The mixture of fruits is thickened to perfection, making each slice a burst of flavor and color. Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this pie is a crowd-pleaser that will leave everyone wanting more.
8
Servings
404
Calories
15
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (for the crust)
Salt
1 teaspoon (for the crust)
Sugar
2 teaspoons (for the crust)
Cold unsalted butter
1/2 cup (cut into small pieces, for the crust)
Cold vegetable shortening
1/2 cup (for the crust)
Sour cream
1/3 cup (for the crust)
Ice water
2 tablespoons (for the crust)
Orange
1/2 small (including peel, seeded and quartered, for the filling)
Fresh or frozen cranberries
12 ounces (picked over and stemmed, for the filling)
Fresh or frozen blueberries
4 cups (about 20 oz., for the filling)
Salt
1/2 teaspoon (for the filling)
Sugar
1 2/3 cups (for the filling)
Cornstarch
3 tablespoons (for the filling)
Milk
2 tablespoons (for brushing on the crust)
Turbinado sugar
1 tablespoon (for sprinkling on top)
Instructions
1
To create a buttery, flaky crust, start by combining the all-purpose flour, salt, and sugar in a food processor. Add the cold unsalted butter and vegetable shortening, pulsing until the mixture resembles coarse crumbs.
2
In a separate bowl, mix the sour cream and ice water. Gradually add this mixture to the food processor, pulsing until a dough begins to form. Avoid over-processing; it should hold together but not be sticky.
3
If making the dough by hand, combine the dry ingredients in a mixing bowl and use a pastry blender to incorporate the butter and shortening. Add the sour cream and cold water, mixing just until the dough comes together.
4
Divide the dough into two equal parts, flatten each into a disk about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes or overnight.
5
Prepare the filling by grinding the orange pieces in a food processor until coarsely chopped. In a large saucepan over medium heat, combine the cranberries, blueberries, ground orange, salt, sugar, and cornstarch. Stir well and bring to a boil.
6
Once boiling, reduce the heat and simmer for 4-6 minutes, stirring constantly until the mixture thickens and the sugar dissolves. Remove from heat and allow to cool completely.
7
Preheat your oven to 400°F (200°C) and set a rack in the center with another rack just below.
8
On a floured surface, roll out one piece of chilled dough into a 12-inch circle. Carefully transfer it to a 10-inch pie pan, pressing it into place. Spoon the cooled filling into the crust, mounding it slightly in the center.
9
Roll out the remaining dough into another 12-inch circle. Moisten the edges of the bottom crust with milk, then place the top crust over the filling. Crimp or press the edges together and trim any excess dough.
10
Cut 3-4 slits in the top crust to allow steam to escape. Brush the top crust with milk and sprinkle with turbinado sugar for a lovely finish.
11
Place the pie on the center oven rack with a rimmed baking sheet underneath to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown.
12
Allow the pie to cool on a wire rack before serving. This delightful pie can be enjoyed warm or at room temperature, and it pairs wonderfully with a scoop of ice cream.
Nutrition Information
17.6g
Fat
55g
Carbs
3.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Cranberry-Blueberry Citrus Delight Pie?
It is a vibrant dessert featuring tart cranberries, sweet blueberries, and a hint of orange zest, all enclosed in a buttery, flaky crust.
How many servings does this pie provide?
The recipe yields 8 servings.
What are the nutritional values per serving?
Each serving contains approximately 404 calories, 17.6g of fat, 55g of carbohydrates, and 3.2g of protein.
What type of flour is recommended for the crust?
All-purpose flour is used for the crust in this recipe.
What is the secret to a flaky pie crust according to this recipe?
Using cold unsalted butter and cold vegetable shortening, and pulsing them until the mixture resembles coarse crumbs, helps create a flaky texture.
Why is sour cream used in the crust?
Sour cream is mixed with ice water and added to the dough to provide moisture and contribute to the crust's texture.
Can I make the dough without a food processor?
Yes, you can combine the dry ingredients in a mixing bowl and use a pastry blender to incorporate the butter and shortening by hand.
How long should the pie dough be refrigerated?
The dough should be refrigerated for at least 30 minutes or overnight.
How do I prepare the orange for the filling?
The orange should be seeded, quartered, and then ground in a food processor until it is coarsely chopped, including the peel.
Can I use frozen berries for this recipe?
Yes, the recipe allows for the use of either fresh or frozen cranberries and blueberries.
What ingredients are used to thicken the fruit filling?
Cornstarch is used as the thickening agent for the fruit mixture.
How long does the filling need to be cooked on the stove?
The filling should simmer for 4-6 minutes until it thickens and the sugar dissolves.
Does the filling need to be cooled before assembly?
Yes, the fruit mixture should be allowed to cool completely before being spooned into the crust.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How large should I roll out the pie dough?
Both the bottom and top crusts should be rolled out into 12-inch circles.
What size pie pan is used?
The recipe calls for a 10-inch pie pan.
How do I seal the top and bottom crusts together?
Moisten the edges of the bottom crust with milk, place the top crust over the filling, and then crimp or press the edges together.
Why do I need to cut slits in the top crust?
Cutting 3-4 slits in the top crust allows steam to escape during baking.
How do I get a golden finish on the crust?
Brush the top crust with milk and sprinkle it with turbinado sugar before baking.
How long does the pie take to bake?
The pie should bake for 45-50 minutes, or until the crust is golden brown.
How can I prevent the filling from dripping onto my oven floor?
Place a rimmed baking sheet on a rack underneath the pie to catch any drips.
Should the pie be served hot or cold?
It can be enjoyed warm or at room temperature, but it should be allowed to cool on a wire rack before serving.
What are the best toppings for this pie?
It is best served with a scoop of vanilla ice cream or a dollop of whipped cream.
How many blueberries are needed for the filling?
You will need 4 cups (about 20 oz.) of blueberries.
How many cranberries are needed?
The recipe calls for 12 ounces of cranberries.
Is turbinado sugar required for this recipe?
One tablespoon of turbinado sugar is used for sprinkling on top of the crust for a finished look.
What is the total number of ingredients used?
There are 15 ingredients listed in the recipe.
How much sugar goes into the fruit filling?
The filling requires 1 2/3 cups of sugar.
What are some tags associated with this recipe?
The recipe is tagged with: pie, dessert, blueberry, cranberry, citrus, holiday, baking, and sweet.
Is there salt in both the crust and the filling?
Yes, 1 teaspoon of salt is in the crust and 1/2 teaspoon of salt is in the filling.