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 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.
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.
