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

Cranberry Blueberry Pie

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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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 2 hours
Total Time 3 hours 45 minutes
Servings 10 servings
Calories 261
Author Annalise Sandberg

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:
Recipe adapted from Bon Appetit.

Nutrition

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