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1
Coarsely grind orange in processor.
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2
Transfer to medium saucepan.
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3
Add blueberries, cranberries, sugar, and cornstarch.
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4
Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes.
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5
Cool completely.
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6
Position the rack in center of oven and preheat to 400 degrees F.
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7
Place rolled piecrust dough in a 9-inch pie plate; press into place.
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8
Trim edges to leave 1/4-inch overhang; reserve trimmings.
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9
Spoon the berry filling into crust, mounding in center.
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10
Dot filling with butter.
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11
Roll the second pie crust out on lightly floured surface.
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12
Transfer to top of pie; trim edges and pinch edges together to make a seal.
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13
Crimp edges for decorative border.
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14
Make several slashes in top crust to allow steam to escape.
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15
Brush crust with milk.
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16
Gather the reserved crust trimmings and roll out 1/8-inch thick round.
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17
Using knife cut out 6 or 7 small leaf shapes.
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18
Place leaves decoratively atop pie.
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19
Press gently.
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20
Brush leaves with milk.
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21
Sprinkle pie with sugar.
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22
Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes.
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23
Cool on rack for 1 hour.
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24
Serve.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.
