Ingredients

• FILLING:
• 1 (16 ounce) can whole berry cranberry sauce
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons orange juice
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon salt
• 2 cups fresh or frozen blueberries
• CRUST:
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1 cup shortening
• 6 tablespoons ice water
• 2 tablespoons butter
• 1 egg
• 1 tablespoon water

Directions

1. In a large bowl, combine first eight filling ingredients. Stir in blueberries; set aside. For crust, combine flour, salt and mace in another bowl. Cut in shortening until mixture is pea-size chunks. Add ice water, 1 tablespoon at a time, and toss lightly with a fork until dough forms a ball. Divide dough in half. On a floured surface and using a floured rolling pin, roll one half to a 10-in. circle. Place into 9-in. pie pan. Spoon filling into crust; dot with butter. Roll second half of dough to fit top of pie Moisten edge of bottom crust; place top crust over. Fold edge under bottom crust; flute with fingers. Beat egg with water; brush over crust. Cut slits in top. Bake at 425 degrees F for 40 minutes or until golden brown.

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