Cranberry Blueberry Pie

This cranberry blueberry pie is a delicious combination of sweet and tart, with a hint of cozy spices and a buttery flaky pie crust. It’s perfect for the holidays!

This cranberry blueberry pie has been a favorite of mine for almost 10 years! It’s just that good.

I love cranberries, but I’m absolutely crazy for the combination of blueberries and cranberries together in this pie. The blueberries mellow out the tartness of the cranberries and it’s like they were made to go together. Pair the two with 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.

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.

How to make cranberry blueberry pie

There are two parts to this pie:

1. Cranberry blueberry pie filling— Cook fresh or frozen cranberries and blueberries, sugar, cinnamon, nutmeg, cornstarch, lemon zest, and lemon juice on the stove to make a quick homemade filling. Cooking it on the stove instead of just inside the pie crust ensures it’s not too runny and prevents a gap from forming between the crust and filling as the fruit shrinks during baking. I also think it looks more uniform and attractive through the lattice pie crust.
2. All-butter pie crust—Speaking of pie crust, you all know I’m going to recommend my foolproof flaky pie crust! It really is the best and if you use my method you’re guaranteed flaky results every time. I actually used my buttermilk variation of that same recipe (as I do with most fruit pies) and not only is the crust flaky and beautiful, but it’s delicious too.

How to make a lattice pie crust

1. Roll pie crust out on a lightly floured surface. Since it’s going to be a lattice, I try to roll it into a large rectangle.
2. Use a pastry wheel or knife to slice dough into an even number of strips, trimming off the uneven edges. You can make them thin or thick, for this pie I cut 8 2-inch strips.
3. Place half of the dough strips on top of the pie, spaced evenly.
4. Pull back every other strip halfway (ex. 1st and 3rd), 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.
5. Now fold the other strips (ex. 2nd and 4th) back and place another perpendicular dough strip on top of the pie.
6. 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!

Can this pie be made ahead?

You have a few options to prep this pie in advance:

• The pie filling can be made ahead and stored in the fridge for up to a week.
• The pie crust can be made ahead and stored in the fridge for up to 5 days and (double wrapped) in the freezer for up to 2 months. Thaw overnight in the fridge.
• The baked pie can be stored in the fridge for up to 1 week, but is best within 3-4 days of baking. To reheat, cover with foil and warm in a 350°F oven for 30 minutes.

Since the pie filling is cooked before assembling the pie, I love to make this pie in two stages on different days. It just takes the stress away to only have to roll out the pie crust and dump the filling in before baking.

Unfortunately, because cornstarch is used as a thickener it is not ideal for freezing. The starch breaks down when frozen, prohibiting its thickening power.

More pie tips

• Crimping the edges of the pie crust can be as simple or elaborate as you’d like! For this pie I used a fork to create a very easy design. See this video for 4 more easy options.
• 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. Use granulated or turbinado sugar for different effects.
• Looking to save some time, learn how to make pie crust in the food processor.
• 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.
• Here’s a list of my favorite pie tools.

Other holiday pies to try next

• Mile High Apple Pie
• Cranberry Pear Pie
• Pumpkin Chocolate Swirl Tart
• Chocolate Pecan Pie

Shop Tools for this Recipe

This recipe was originally published November 2013.

4.20 from 5 reviews

Cranberry Blueberry Pie

Servings: 10 servings

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Chill Time: 2 hours hrs

Total Time: 3 hours hrs 45 minutes mins

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 blueberries , fresh or frozen (455 grams)
• ▢ 1 lb cranberries , fresh or frozen (455 grams)
• ▢ 1 ½ cup granulated sugar (300 grams)
• ▢ 3 tablespoons cornstarch
• ▢ 2 cinnamon sticks
• ▢ 1/4 teaspoon freshly grated nutmeg
• ▢ 1 lemon , zested and juice
• ▢ 1 egg + 1 tablespoon water , for egg wash
• ▢ Coarse granulated sugar , for sprinkling (optional)

Instructions

 

To make filling:

• Combine the cranberries, blueberries, sugar, cornstarch, cinnamon sticks, nutmeg, lemon juice and lemon zest 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.
• Set aside to cool. If filling it too hot it will melt bottom crust.
• 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.
• Criss-cross the strips of pie crust to form a lattice (or place whole crust on top and cut small vents for steam to escape).
• Brush with the egg wash and sprinkle generously with sugar.
• 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.

Notes

NOTES:

• For step-by-step photos and tips, visit my tutorial on how to make perfect flaky pie crust.
• Nutritional information is an estimation.

Recipe adapted from Bon Appetit.

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

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