Luscious Cranberry and Blueberry Pie


Crust:
9-inch (23 cm) Crisco Double Crust
1/2 tsp (2 mL) mace

Filling:
1 can (14 oz /398 mL) whole berry cranberry sauce
1/3 cup (75 mL) firmly-packed brown sugar
1/4 cup (50 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) cornstarch
2 tbsp (30 mL) orange juice
1/2 tsp (2 mL) dried grated orange rind
Pinch salt
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (30 mL) Golden Crisco Shortening

Glaze:
1 egg, beaten


1. For crust, prepare Crisco Double Crust adding mace to flour mixture. Roll and press bottom crust into 9-inch (23 cm) pie plate. Do not bake. Reserve dough scraps for decorations, if desired. Heat oven to 425°F (220°C).
2. For filling, combine cranberry sauce, brown sugar, granulated sugar, flour, cornstarch, orange juice, orange rind and salt in large bowl. Stir in blueberries. Spoon into unbaked pie crust. Dot with Golden Crisco Shortening. Moisten pastry edge with water.
3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch (1 cm) beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut dogwood blossoms in top crust to allow steam to escape.
4. Cut flower or other shapes from reserved dough. Place on top of pie.
5. For glaze, brush with egg.
6. Bake at 425°F (220°C) for 40 minutes or until filling in centre is bubbly and crust is golden brown. Cover edge with foil during last 10 minutes to prevent overbrowning. Cool to room temperature before serving.


Makes: One 9-inch (23 cm) pie