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
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