Blueberry Cranberry Crumb Pie Recipe rxe787

Name: Blueberry Cranberry Crumb Pie Recipe rxe787
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour (plus extra for rolling out dough),; 1/4 tsp. salt,; 1 tsp. granulated sugar; 6 tbsp. very cold unsalted butter; 2 tbsp. very cold lard; About 3 tbsp. very cold water; 3 cups blueberries, defrost if frozen; 2 cups cranberries, defrost if frozen; Juice and zest of one orange; 1 2/3 cup granulated sugar; 2 tbsp. cornstarch; 4 tbsp. butter; 1/2 cup all purpose flour; 1/4 tsp. salt; 1/4 cup light brown sugar; 1/2 tsp. cinnamon; 1/2 cup quick cooking oats; 1 tbsp. egg white

Servings: persons

1 cup all-purpose flour (plus extra for rolling out dough),
1/4 tsp. salt,
1 tsp. granulated sugar
6 tbsp. very cold unsalted butter
2 tbsp. very cold lard
About 3 tbsp. very cold water
3 cups blueberries, defrost if frozen
2 cups cranberries, defrost if frozen
Juice and zest of one orange
1 2/3 cup granulated sugar
2 tbsp. cornstarch
4 tbsp. butter
1/2 cup all purpose flour
1/4 tsp. salt
1/4 cup light brown sugar
1/2 tsp. cinnamon
1/2 cup quick cooking oats
1 tbsp. egg white

1
For pie dough, lightly whisk together flour, salt, and sugar in large mixing bowl.
2
Cut in butter and lard until crumbly and size of peas.
3
Sprinkle cold water, a tablespoon at a time, over flour mixture, just until the dough holds together
4
Press dough into a disk shape.
5
Wrap disk in plastic wrap and chill in refrigerator at least one hour and up to two days.
6
For pie filling, place cranberries, orange juice, zest and one cup of sugar into saucepan.
7
Stir gently.
8
Cook over medium heat until bubbly and berries begin to pop.
9
Stir remaining 1/2 cup sugar and cornstarch together.
10
Mix into blueberries and stir into cranberry sauce.
11
Cook until thickened and bubbly.
12
Remove from heat and allow to cool.
13
Place butter in 2 quart bowl.
14
Stir together flour, salt, brown sugar, cinnamon, and oats.
15
Cut into butter until crumbly and well blended.
16
Set aside.
17
Roll out pie dough to fit a 9 inch pie pan.
18
Brush bottom and sides with egg white.
19
Spoon pie filling into prepared pie pan.
20
Top with crumb mixture.
21
Protect edges of pie with pie shield or tin foil and bake in preheated 425 degree oven until filling is bubbly and crumb topping is golden brown, about 45 minutes.
22
Watch edges as pie bakes.
23
Shield may need to be removed during baking for evenness of crust.
24
Allow pie to cool completely before serving.

937

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour (plus extra for rolling out dough),, 1/4 tsp. salt,, 1 tsp. granulated sugar, 6 tbsp. very cold unsalted butter, and more.

Yes, Blueberry Cranberry Crumb Pie Recipe rxe787 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!