This cranberry blueberry pie is a delicious combination of sweet and tart, with a hint of cozy spices, all inside a buttery flaky pie crust. It’s slightly different and very special, and perfect for the holiday season!

baked cranberry blueberry pie with linen

This cranberry blueberry pie has been a favorite of mine for over a decade, and I’ll never stop raving about it. It’s that good. If you’re looking for a seasonal fruit pie that isn’t apple, then this is it! This is the fruit pie that every holiday spread needs.

The combination of blueberries and cranberries together in this pie is incredible! The blueberries mellow out the tartness of the cranberries, and it’s such a great pairing it’s almost like they were made to go together. Add a touch of cinnamon and nutmeg, my favorite all-butter flaky pie crust, and scoop of vanilla ice cream on top, and you’re as close to pie perfection as you’re ever gonna get.

slice of cranberry blueberry pie with ice cream

“Love this pie! Made this for Thanksgiving this year (also made for Christmas a couple years ago). It’s a fun alternative to the more traditional apple cranberry filling. Will definitely keep this in my regular rotation for the holiday season. Delicious! ⭐⭐⭐⭐⭐” —from reader Ashlee

Table of Contents

ingredients for cranberry blueberry pie

Ingredients you’ll need

  • Your favorite homemade pie crust
  • Cranberries, fresh or frozen
  • Blueberries, fresh or frozen 
  • Granulated sugar
  • Cornstarch
  • Whole cinnamon sticks (you can also use ground cinnamon)
  • Freshly grated nutmeg (traditional ground is fine too)
  • Lemon
  • Egg wash and coarse sugar, for optional topping before baking

How to make cranberry blueberry pie

  1. Prepare your pie crust. It should be thoroughly chilled and rested before you plan to use it.
  2. Make cranberry blueberry pie filling. We’ll cook it completely on the stove (instead of just inside the pie crust) to ensure it’s not too runny, and so it’s nice and uniform. The cranberries and blueberries will first release their juices, and then after a few minutes the cornstarch thickens it up nicely.making cranberry blueberry pie filling
  3. Let the filling cool. If it’s too hot it’ll melt the pie dough, so set it aside until it’s cooled down. Meanwhile, work on the pie crust!
  4. Roll out bottom crust and transfer to a pie dish. Once one disk is rolled to 15-inch circle, move it to a 9-inch pie dish.pouring filling into pie crust
  5. Roll out top crust for a lattice topping. Slice the rolled out pie dough in strips about 1 inch wide. Pour the (not hot) filling into the pie dish and top with the lattice strips (keep reading for tips on making lattice pie crust!), then trim edges and crimp as you like.making lattice for cranberry blueberry pie
  6. Bake. Add egg wash and coarse sugar, then bake the pie in a 400°F oven until crust is golden brown and the filling bubbles through the center.
  7. Cool and enjoy! The pie will finish setting up as it cools, so don’t slice it right away. For the cleanest slices, cool the pie completely to room temperature. Top slices with vanilla ice cream, if you want.
closeup of cranberry blueberry pie baked

baking tip:How to make a lattice pie crust

  1. Roll pie crust out on a lightly floured surface so that it’s more of a rectangle than a circle. Use a pastry wheel or knife to slice dough into an even number of strips, trimming off the uneven edges.
  2. Place half of the dough strips on top of the pie, spaced evenly.
  3. Pull back every other strip halfway (1st, 3rd, etc.), folding each on top of itself. Place another strip down the center of the pie, perpendicular to the first set. Lay the folded strips back down.
  4. Now fold the other strips (2nd, 4th, etc.) back and place another perpendicular dough strip on top of the pie.
  5. Rotate the pie 180 degrees and repeat on the other side until the lattice is complete. Trim any long strips so that they match up with the overhang of the bottom crust.
Need a visual? I actually have a whole blog post tutorial on how to make a lattice pie crust!
More Baking Tips »

Tips for pie success

  • This recipe works with both fresh or frozen fruit. No need to make any changes to the recipe either way.
  • Use an egg wash for a colorful crust, and coarse sugar for texture. Always brush pie crusts with a simple egg wash (1 egg mixed with 1 tablespoon water) for a colorful crust. Without it your pie crust will be dull and colorless. A sprinkle of sugar on top of the pie before baking adds even more appeal!
  • Here’s my favorite homemade pie crust recipe, which you can also make pie crust in a food processor to save time. 
  • If pies intimidate you or they just don’t seem to come out right, be sure to check out my best tips for making perfect pies. I share solutions for the most common pie baking problems.
  • Make ahead instructions: Pie crust can be stored in the fridge for 3 days and in the freezer for a month or more. The filling can be prepared up to 5 days in advance and stored in the fridge. Stir it well before spreading into the pie crust and baking.
  • How to store this pie: This pie will keep fine at room temperature up to about 24 hours, after that I recommend storing it in the refrigerator. It’ll be best within 2-3 days of baking.

More holiday pies recipes

Get the recipe

slices of cranberry blueberry pie on plates with vanilla ice cream
4.45 from 9 reviews

Cranberry Blueberry Pie

Servings: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 2 hours
Total Time: 3 hours 45 minutes
This cranberry blueberry pie is the perfect combination of sweet and tart, with a hint of cozy spices and a buttery flaky pie crust. It’s perfect for the holidays!
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Ingredients
 

  • 1 double crust recipe
  • 1 lb (455 grams) blueberries , fresh or frozen
  • 1 lb (455 grams) cranberries , fresh or frozen
  • 1 ½ cup (300 grams) granulated sugar
  • 3 tablespoons cornstarch
  • 2 cinnamon sticks (see Notes)
  • ¼ teaspoon freshly grated nutmeg
  • 1 lemon , zested and juice
  • 1 egg + 1 tablespoon water , for egg wash
  • Coarse or granulated sugar , for sprinkling (optional)
  • Vanilla ice cream , for serving (optional)

Equipment

scalloped pie dish
9-inch pie dish
rolling pin
Rolling pin
pizza wheel cutter
Pizza wheel

Instructions
 

To make filling:

  • Combine the 1 lb (455 grams) cranberries, 1 lb (455 grams) blueberries, 1 ½ cup (300 grams) granulated sugar, 3 tablespoons cornstarch, 2 cinnamon sticks, ¼ teaspoon freshly grated nutmeg, juice and zest from 1 lemon in a large saucepan.
  • Cook over medium heat until mixture comes to a boil, about 10 minutes, stirring occasionally as berries soften and release juices. Continue to cook for 2 minutes until thickened, stirring constantly.
  • Set aside to cool, removing cinnamon sticks. If filling it too hot it will melt bottom crust, but it's ok if it's still just a bit warm. (Filling can be made up to 1 week ahead. Store in the fridge.)

To bake pie:

  • Preheat oven to 400°F.
  • Roll out one half of the double crust recipe into a 15-inch circle. Fit into a 9-inch pie dish and trim edges to 1-inch overhang. Roll out second half of crust and cut into strips for a lattice, if desired. Alternately, leave pie crust whole for a standard top crust.
  • Pour cooled filling into the prepared pie dish and spread into an even layer.
  • Criss-cross the strips of pie crust to form a lattice (see Notes). Alternately, place whole crust on top and cut small vents for steam to escape. Brush with the egg wash made from 1 egg + 1 tablespoon water and sprinkle generously with sugar (if using)
  • Bake until filling is bubbly and crust is golden, about 1 hour. If crust browns too quickly, cover with foil so it doesn't burn.
  • Let pie cool before serving so filling has time to set. Serve warm or at room temperature, with whipped cream or ice cream, if desired.
  • Store leftovers in the fridge for up to 5 days. To reheat, cover with foil and bake at 350°F for 30 minutes until warmed through.

Video

Notes

Calories: 261kcal, Carbohydrates: 54g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 78mg, Potassium: 111mg, Fiber: 4g, Sugar: 37g, Vitamin A: 75IU, Vitamin C: 16mg, Calcium: 22mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published November 2013, and it’s been a favorite ever since! The recipe remains essentially the same, but photos have been updates and instructions clarified. Recipe is inspired by a recipe I once saw in Bon Appetit Magazine.