Cranberry-Blueberry Cream Pie (Ravens Pie)

Cranberry-blueberry cream pie (Ravens pie) It might not be the traditional pumpkin, but this purple pie has plenty of team spirit. It is a basic vanilla cream pie, but with pureed cranberry and blueberry (red plus blue equals purple, after all) added to the mix. If it's a hit on Thanksgiving, why not make it a game day tradition, too? For filling: 12 ounce bag of cranberries 6 ounces blueberries 1 cup sugar 1/4 cup of water 16 ounces milk 2 ounces sugar 3 eggs 1 1/2 ounces cornstarch 2 ounces sugar 1 teaspoon vanilla extract 2 tablespoons butter For pie crust: 12 ounces all-purpose flour 8 ounces frozen butter 4 ounces ice-cold water 1 teaspoon kosher salt 1 ounce sugar To make the pie crust, add flour, salt and sugar into a food processor and pulse to sift and mix. Add butter and start processor. Add water through the top slowly. Process until the dough comes away form the sides of the processor. Wrap in plastic wrap and put in the freezer to chill for at least one hour. To make filling, place cranberries, blueberries, sugar and water into a saucepot. Cover and bring to a boil over medium heat. Turn heat down to medium low and continue to cook uncovered until all of the cranberries are busted and the mixture is soft and thick. In another sauce pan, heat the milk and the sugar until the mixture almost comes to a boil. In a mixing bowl, whisk the eggs, sugar and cornstarch until combined. Temper the hot milk mixture into the eggs by slowly ladling the milk into the eggs while whisking vigorously the whole time. Add tempered milk and egg mixture into a blender with the fruit mixture. Blend until smooth and then transfer back into a sauce pot and bring to a boil while whisking. After filling has thickened, take off of the heat, add vanilla and butter. Whisk them in until smooth. Pour hot thick filling into cool pie shell. Chill.
Photo by John Houser III, Special to The Baltimore Sun
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