Cherry Cranberry Pie

Cherry Cranberry Pie

Sheila's Pie Crust:

From Heirloom Baking with the Brass Sisters

2 1/2 cups flour

1/2 cup sugar

1/4 tsp salt

1 cup cold butter, cut into 1/2 inch dice

1/4 cup ice water

1. Place flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse three times to mix. Add butter and pulse until crumbly. Add water. Pulse until mixture comes together.

2. Remove dough from bowl of processor, divide in half, and shape each half into a disc. Unless your kitchen is very warm, you don't have to chill the dough before rolling out.

3. Coat a 9-inc ovenproof glass pie dish with vegetable spray.

4. Roll out each disk of dough between 2 sheets of floured wax paper until 2 inches wider than diameter across top of pie plate.

5. Put first rolled out half of dough into pie pan, trim excess dough from edge, and chill in refrigerator while preparing filling.

6. Fill.

7. Flip second crust over top of pie. Trim excess dough and crimp edges.

*I brushed the top crust with buttermilk, and then sprinkled sugar on top of the dough*

I baked at 375F for 75 minutes, although I would start checking around 55 minutes. The crust should be golden and the filling should be bubbling.

Filling:

2 cups cranberries (I used frozen)

21 oz can of cherry pie filling

2 TBSP cornstarch

3/4 cup sugar

Combine all ingredients and let sit for 15 minutes before filling pie crust.