Cranberry Blueberry Pie
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!
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.
“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 you'll need
- How to make cranberry blueberry pie
- Tips for pie success
- More holiday pies recipes
- Get the recipe
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
- Prepare your pie crust. It should be thoroughly chilled and rested before you plan to use it.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
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.
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
Cranberry Blueberry Pie
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!
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)
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
- For step-by-step photos and tips on making pie crust, visit my tutorial on how to make perfect flaky pie crust. I like to use my buttermilk pie crust recipe variation for this recipe, and other fruit pies.
- You can also use 1/2 teaspoon of ground cinnamon and 1/8 teaspoon of ground nutmeg.
- Learn how to make a lattice topping for a pie here.
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
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.
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!!