Cranberry Blueberry Pie

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A seasonal fruit pie, filled with fragrant blueberries, tart cranberries and spices. Perfect for the holidays!

Cranberry Blueberry Pie,



This recipe has been on my blog for a few years but it deserved an update with pictures worthy of it. I love cranberries, but I’m absolutely crazy for the combination of blueberries and cranberries together. The blueberries mellow out the tartness and turn it into something you won’t be able to stop eating.

If you’re looking for a seasonal fruit pie that isn’t apple, then this is it. This is the holiday fruit pie that every Thanksgiving spread needs. Β And speaking of Thanksgiving spreads, keep reading on to see a holiday menu with recipes from some of my favorite bloggers.

Cranberry Blueberry Pie,

Cranberry Blueberry Pie

A seasonal fruit pie, filled with fragrant blueberries and tart cranberries. Perfect for the holidays.


  • 1 double crust recipe
  • 1 lb (455 grams) fresh or frozen blueberries
  • 1 lb (455 grams) fresh or frozen cranberries
  • 1 1/2 (300 grams) cup sugar
  • 3 tablespoons cornstarch
  • 2 cinnamon sticks
  • Zest and juice of 1 lemon
  • 1 egg + 1 tablespoon water, for egg wash
  • Coarse sugar, for sprinkling (optional)
  • Freshly grated nutmeg, for sprinkling (optional)


  1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
  2. 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 1 inch strips for a lattice.
  3. To make the filling, combine the cranberries, blueberries, sugar, cornstarch, and cinnamon sticks in a large saucepan. Cook over medium heat until mixture comes to a boil, about 10 minutes, stirring occasionally. Continue to boil for 2 minutes until thickened, stirring constantly.
  4. Pour filling into the prepared pie dish. Criss-cross the strips of pie crust to form a lattice. Brush with the egg wash and sprinkle generously with coarse sugar and nutmeg.
  5. Bake until filling is bubbly and crust is golden, about 1 hour. If crust browns to quickly, cover with foil so it doesn't burn. Let pie cool completely before serving. Serve warm or at room temperature, with whipped cream or ice cream, if desired.
  6. Store leftovers in the fridge for up to 5 days.
Note: For step-by-step photos and tips, visit my tutorial on how to make perfect flaky pie crust.
Recipe adapted from Bon Appetit.

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