Cranberry Blueberry Pie
This cranberry blueberry pie has a sweet-tart berry filling with a hint of cinnamon, nutmeg, and lemon, all tucked inside a buttery, flaky pie crust. The filling is cooked on the stovetop before baking, so it thickens beautifully and can even be made ahead. It’s one of my favorite fruit pies for Thanksgiving and Christmas!
Recipe overview: Cranberry Blueberry Pie
- The perfect balance of sweet and tart. This pie uses equal amounts of blueberries and cranberries by weight. It’s intentionally a little more tart than many traditional fruit pies, with enough sugar to balance the berries.
- Homemade pie crust is key. It makes a big difference! My favorite for this recipe is my buttermilk pie crust, but you are welcome to use your favorite recipe if you have one.
- A thick filling that slices beautifully. Cooking the berries with cornstarch before they go into the crust helps thicken the filling and removes some of the guesswork. This is especially helpful when using frozen fruit.
- Easy to prepare ahead. The filling can be prepared in advance and refrigerated until you’re ready to assemble and bake the pie, which makes it a great option for a busy holiday baking schedule.
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I’ve been making this cranberry blueberry pie for more than a decade, and I still love it just as much as the first time! I’m a big fan of tart cranberry desserts, and the combination of cranberries and blueberries here is so good. The blueberries add sweetness without completely taking away that delicious cranberry tang.
Add a little cinnamon and nutmeg, my favorite all-butter flaky pie crust, and a scoop of vanilla ice cream on top, and I’m in pie heaven. If you’re looking for something a little different from the usual apple and pumpkin pies for the holidays, this is one you have to try!
And if you love tart cranberry desserts as much as I do, you should also try my cranberry pear pie and cranberry mascarpone tart.
“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
Ingredients you’ll need
- Cranberries and blueberries: This pie uses equal amounts of both, giving it a much more noticeable cranberry flavor than a typical mixed berry pie. I love that tartness! The blueberries add sweetness and mellow out the filling just enough. You can use fresh or frozen berries, or a combination of both.
- Whole cinnamon sticks and freshly grated nutmeg: Gives a hint of fall and holiday flavor.
- Lemon: Both fresh lemon juice and lemon zest brighten the flavor.
- Cornstarch: Used as a thickener.
- Homemade pie crust: I prefer this buttermilk pie crust for fruit pies like this one, but I also have a standard all-butter flaky pie crust recipe, and I have a tutorial for how to make pie crust in a food processor if you want to save time.
How to make cranberry blueberry pie, step by step
baking tip:How to make a lattice pie crust
- 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.
- Place half of the dough strips on top of the pie, spaced evenly.
- 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.
- Now fold the other strips (2nd, 4th, etc.) back and place another perpendicular dough strip on top of the pie.
- 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.
Annalise’s expert tips
- Want a sweeter pie? This recipe is intentionally tart, and that’s exactly how I love it! If you prefer a sweeter, less cranberry-forward pie, try using 1 lb 4 oz (567 grams) blueberries and 12 oz (340 grams) cranberries instead.
- Let the filling cool before assembling the pie. Hot filling can melt the butter in your pie dough, making the crust harder to work with and potentially affecting its texture. The filling should be mostly cooled to room temperature before you add it to the bottom crust.
- Don’t skip the egg wash and sugar topping. Brushing the crust with a simple egg wash (1 egg mixed with 1 tablespoon water) helps give it a beautiful golden color. A sprinkle of coarse sugar adds a little sparkle and crunch!
- Let the pie cool before slicing. The filling will continue to thicken and set as the pie cools. You can serve it slightly warm, but for the cleanest slices, let it cool completely to room temperature.
- Make ahead instructions: Pie crust can be stored in the fridge for up to 3 days or frozen for a month or more. The filling can be prepared up to 5 days in advance and stored in an airtight container in the fridge. Give it a good stir before adding it to the pie crust and baking.
- How to store leftovers: This pie can sit at room temperature for up to 24 hours, but after that I recommend storing it in the refrigerator. It’s best enjoyed within 2–3 days of baking.
If pies intimidate you or they just never seem to turn out right, check out my best tips for making perfect pies for help with common pie-baking problems.
Cranberry blueberry pie FAQs
Yes! This recipe works with either fresh or frozen blueberries and cranberries. There’s no need to change the ingredient amounts or the filling method, since the berries are cooked on the stovetop before the pie is assembled.
Yes! This pie has a bold sweet-tart flavor, with the cranberries taking center stage. The blueberries and sugar balance some of that tartness, but this isn’t an overly sweet fruit pie. I love it just the way it is, especially with a scoop of vanilla ice cream. If you prefer sweeter pies, see my notes for adjusting the berry ratio.
Cooking the berries with sugar and cornstarch thickens their juices before they go into the pie crust. It helps create a filling that sets nicely when cooled and reduces the chance of a runny pie.
Yes! You can prepare the pie dough and filling ahead of time, then assemble and bake the pie up to 24 hours before serving. Rewarm in a 350°F oven, covered with foil, for 30 minutes.
More fruit pie recipes
Still deciding what pies to make for Thanksgiving? Check out my favorite Thanksgiving pie recipes for more holiday baking inspiration!
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.
Cranberry Blueberry Pie
Ingredients
- 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
- ¼ teaspoon nutmeg (freshly grated is preferred)
- 1 lemon , zested and juice
- 1 double-crust pie dough (enough for a 9-inch pie, top and bottom)
- 1 egg + 1 tablespoon water , for egg wash
- Coarse sugar, granulated sugar, or cinnamon-sugar , for sprinkling (optional)
- Vanilla ice cream , for serving (optional)
Instructions
To make filling:
- Combine filling ingredients in a large saucepan.1 lb (455 grams) blueberries, 1 lb (455 grams) cranberries, 1 ½ cup (300 grams) granulated sugar, 3 tablespoons cornstarch, 2 cinnamon sticks, ¼ teaspoon nutmeg, 1 lemon (zested and juiced)
- Set over medium heat and bring to a boil, stirring occasionally. The berries will soften and release juices at first. Once boiling, reduce heat slightly and let mixture simmer for 2-3 minutes until thickened and jam-like, stirring constantly.
- Remove cinnamon sticks and set filling aside to cool. If it's too hot when you assemble the pie, it will melt bottom crust. (I like to transfer it to a large bowl and give it an occasional stir.)
- (Make-ahead tip) Filling can be made up to 5 days in advance, stored in the fridge in an airtight container.
To prepare the crust:
- Preheat oven to 400°F.
- Roll out one disk of pie dough into a 15-inch circle. Fit into a 9-inch pie dish and trim edges to 1-inch overhang.
- Roll out second pie dough disk and cut into strips for a lattice topping, if desired. Alternately, leave pie crust whole for a standard top crust.
To assemble and bake pie:
- Pour cooled filling into the prepared bottom pie crust and spread into an even layer.
- To make a lattice pie crust topping: Place half of the cut dough strips on top of the pie, spaced evenly. 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.
- Now fold the other strips (2nd, 4th, etc.) back and place another perpendicular dough strip on top of the pie.
- 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.
- To make a traditional top pie crust: Carefully transfer the rolled out pie crust to the top of the pie and cut small vents for steam to escape.
- Pinch the bottom and top pie crusts together to seal, then fold over and crimp as desired. Brush the pie crust with whisked egg wash to help with browning, and sprinkle generously with sugar or cinnamon-sugar for extra texture and flair.1 egg + 1 tablespoon water
- Bake the pie on a sheet pan (to catch any spilled juices) until filling is bubbly through the center and crust is golden, about 1 hour. If crust browns too quickly, cover with foil so it doesn't burn.
- Let pie cool before at least 1 hour before serving so filling has time to set up for firmer slices. (Filling will continue to thicken as the pie cools, so cool completely for sturdiest slices).
- Serve warm or at room temperature, with whipped cream or ice cream, if desired. Store leftovers in the fridge for up to 5 days.
Video
Notes
- Pie crust: I highly recommend a homemade pie crust recipe for this pie. You can use your favorite recipe, or try my buttermilk pie crust, which is my favorite for this recipe and other fruit pies. I also have a classic all-butter pie crust recipe and a food processor pie crust recipe.
- Berries: Fresh or frozen blueberries and cranberries work great in this recipe. If you’d like a pie filling that’s more sweet than tart, I recommend changing the amounts to 1 lb 4 oz blueberries (567 grams) and 12 oz cranberries (340 grams)
- Cinnamon: You can substitute the 2 whole cinnamon sticks for 1/2 teaspoon of ground cinnamon.
- To reheat pie to serve warm: Cover pie with foil and bake at 350°F for 30 minutes until warmed through.
I originally shared this recipe in November 2013, and it’s been a favorite ever since! I adapted it from this cranberry and wild blueberry pie from Bon Appétit, using equal amounts of cranberries and blueberries for a more tart, cranberry-forward filling. I’ve kept the recipe essentially the same over the years, but updated the photos and clarified the instructions to make it easier to follow.
Strange taste. Maybe too much corn starch?
Simple and delicious. Love the tartness of the cranberry in this amazing pie.
Turned out delicious, was a big hit for Thanksgiving.
Wow! Delicious!!!!!
I made this following the recipe exactly and I would not change a thing. It was perfect. I even did your crust and it was not only the best crust I even made, it was the best (flakiest) I have ever had. I have a friend that sends me a large box of fresh cranberries every year and this recipe will be a repeat.
Hello gorgeous! Fab pie, great artistry here and the filling kept so well!
Blissful..!!! Such an amazing recipe.
Thank you Nisha!
I see lemon zest and juice of one lemon in the ingredients list, but no mention of where to add this ingredient in the actual recipe. Did I miss a step?
Oops, you add it with the rest of the ingredients in the filling. It’s been fixed!
I have made this pie every Thanksgiving coming up on four years. So good I keep coming back.
The instructions don’t mention using the lemons…
I poured the hot filling right into the pie crust and my crust “melted”. Looks like I will be making another pie, an expensive pie to mess up. It looks and smells delish though.
This is getting added to the Thanksgiving menu STAT! This sounds like such a wonderful combo!
Your pie is beautiful. I can’t wait to try it! 🙂
this looks amazing! A whole week of pie!! Sounds good to me 🙂
Gorgeous, Annalise!! Truly, this is stunning. I love the tartness of cranberries and can only imagine how delicious they must be with blueberries! Thanks for sharing my cocktail!!