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Ozark Blue-Cranberry Pie

CRUST:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup plus 2 tablespoons shortening, chilled
4 to 5 tablespoons ice water
FILLING:
1 can (16 ounces) whole-berry cranberry sauce
1/3 cup packed brown sugar
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons orange juice
1/2 teaspoon grated orange peel
1/8 teaspoon salt
2 cups fresh or frozen blueberries
2 tablespoons butter or margarine

For crust, combine flour, salt and nutmeg in a large bowl. Cut in shortening until
mixture forms coarse crumbs. Add water, 1 tablespoon at a time, until ingredients

Printed from tasteofhome.com Oct 11, 2008

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Ozark Blue-Cranberry Pie cont.

are just moistened. Divide dough in half. Between sheets of waxed paper, roll
each half into a circle large enough to fit a 9-in. pie pan. Press one circle
into the pan; set aside the second circle. For filling, combine cranberry sauce,
sugars, flour, cornstarch, orange juice, orange peel and salt in a large bowl.
Mix well. Stir in blueberries. Spoon filling into pie crust; dot with butter.
Place second crust over filling. Flute edges and cut slits to vent steam. Bake at
400° for 40 minutes or until center is bubbly and crust is golden brown. Cool
to room temperature before serving.

Yield: 6-8 servings.