1/2 sm. orange (unpeeled cut into pieces, seeded)
4 c. frozen blueberries (about 1 1/2 lbs.) thawed
12 oz. cranberries
1 1/2 c. sugar
3 tbsp. cornstarch
2 sour cream pie
Crust dough disks (recipe follows)
2 tbsp. (1/4 stick) unsalted butter, cut into pieces
Milk (do not use nonfat)
Additional sugar

Coarsely grind orange in processor or blender. Transfer to heavy medium saucepan. Add blueberries, cranberries, 1 1/2 cups sugar and cornstarch. Boil mixture over medium high heat until thick, stirring constantly about 3 minutes. Cool completely.

Preheat oven to 400 degrees. Line 9 inch pie pan with one rolled dough disk. Spoon filling into crust. Dot filling with butter. Top with rolled remaining dough disk. Trim edges and pinch to seal. Make slashes in top of crust. Brush crust with milk and sprinkle with sugar. Place pie on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack 1 hour. Serve warm or at room temperature.