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