Ingredients
Crust
2 cups all-purpose flour
1 cup cake flour
1 tbsp sugar
1 tsp salt
½ cup cold unsalted butter – cut into small pieces
½ cup 2 tbsp cold Crisco—cut into small pieces
½ cup cold water
Filling
4 cups cranberries
1 cup blueberries
1 14 ounce can whole fruit cranberry sauce
2 ¼ cup sugar
Pinch salt
1 tsp cinnamon
1/8 tsp mace
2 tbsp orange zest
2 tsp cranberry balsamic vinegar
8 tbsp cornstarch
Directions
Crust
Combine flour, sugar & salt in food processor and pulse several times to mix. Scatter the butter over the dry ingredients and pulse several times. Fluff the mixture with a fork, lifting it up from the bottom of the bowl. Scatter the Crisco over the flour and pulse a few times. Fluff the mixture again. Drizzle half the water over the flour mixture and pulse a few times. Fluff the mixture and add the remaining water. Pulse a few times until the dough starts to form clumps. When it reaches this point, don’t continue to process but empty the dough into a large bowl. Using your hands, pack the dough into a firm ball. Divide the dough in half, making one half a little larger than the other. Knead each piece 3 or 4 times and flatten each one into a disk about ¾ inch thick. Wrap in plastic wrap and refrigerate until firm enough to roll – about an hour or overnight. After the dough has chilled, roll out the larger disk to make the bottom crust and place in a 9 ½ inch glass pie plate. Roll out the second dough and reserve for the top of the pie.
Filling
Combine all ingredients except the berries – mix well. Add berries and stir to coat well. Spoon mixture into prepared crust. Top pie with second crust. Brush top crust with a beaten egg and sprinkle lightly with a little sugar.
Preheat oven to 350 degrees. Bake pie at 350 degrees for about 1 ½ hours or until the crust browns and filling is bubbly. Shield edge of crust during first 30 minutes of baking. Remove from oven and cool on a wire rack.