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Hi Bold Bakers!
IN THIS RECIPE: This isn’t just another pie — it’s a recipe that perfectly balances the tartness and sweetness of both berries. My Blueberry Cranberry Pie recipe uses simple ingredients and my Perfect Pie Crust recipe for a pie that has all the fuss removed and you’re left with something absolutely delicious.
Blueberry pie can be a tad too sweet for some people, and cranberries can be a bit too tart, but they work perfectly when you add them together. The flavors of this pie are bright and fresh, with just the right amount of sugar to keep everything balanced. And since it’s almost cranberry season, there’s no excuse not to give this pie a go!
The ingredients in this pie are kept simple on purpose. I love blueberries, and I really wanted to let the fruits shine on their own, all baked and bubbly in a buttery, flakey crust.
This is a great switch up from other more traditional fall pies like apple or pumpkin. Every bite gives you a huge burst of bright freshness, and the colors really pop when serving.
What Is Blueberry Cranberry Pie?
My homemade blueberry cranberry pie is a different take on a good fall dessert. I love fruit pies, like apple pie, but this is such a nice change. I love blueberry pies but adding those cranberries changes the game!
Essentially, it’s a delicious cooked-down mixture of berries, cranberries, sugar, and some orange zest and juice to liven it all up, wrapped up in a simple, flakey homemade crust. But I’d never judge you if you opted to use store-bought crust either.
What You Need To Make Blueberry Cranberry Pie
- Measuring Cups and Spoons
- Medium saucepan
- Shallow bowl
- 9-inch (23cm) pie plate
- 1-inch (2½cm) cookie cutter of your choice
- Baking sheet
How To Make Blueberry Cranberry Pie
First, you have to make the mixture, which is simple as, well, pie. To make the filling, you’ll combine the blueberries, cranberries, sugar, cornstarch, orange zest, and orange juice in a medium saucepan. Stir it frequently until it comes to a simmer. Allow it to simmer for a few minutes until the liquid has become thick, and a few berries are beginning to burst.
Doesn’t that sound amazing? And easy.
This pie is simple for a reason — and if you use my (doubled) pie crust, all of the guesswork and difficulties are already out the window. I perfected my pie crust ages ago so you wouldn’t have to.
Just make sure you allow the pie to cool completely before serving!
Gemma’s Pro Chef Tips For Making Blueberry Cranberry Pie
- Use my Homemade Pie Crust.
- The filling needs to be cooked before adding it to the pie; otherwise, it will be too juicy. All that liquid will ruin your crispy pie crust.
- Frozen blueberries and cranberries work just as well as fresh ones. No need to defrost beforehand!
- There is a lot of sugar in this filling, but it is necessary because the cranberries will be very tart.
- Add a pinch of cinnamon or clove to the filling for a nice spiced-up flavor.
- The filling can be cooked up to three days in advance — store in an airtight container in the refrigerator until you are ready to use.
- This pie is perfect with a dollop of homemade whipped cream or my two-ingredient vanilla ice cream.
How Do I Store Blueberry Cranberry Pie?
You can store leftover blueberry cranberry pie loosely covered at room temperature for up to two days.
Decorating Pies
If you’re wondering how I decorated this pie — you don’t have to be a pro to get these results. In fact, I have 5 different ways for you to decorate pies that are incredibly easy and yet will come out looking like a million bucks! Check out my Pie Design Techniques to get everything you need.
Make More Pies!
- Perfect Classic Apple Pie
- Best-Ever Pecan Pie
- How to Make Pumpkin Pie
- Blueberry Pie
- Strawberry Pie
- Mile High Chocolate Pie
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Try These Recipes!
Blueberry Cranberry Pie Recipe
Ingredients
- 4 cups (20oz/568g) blueberries
- 2½ cups (12½oz/355g) cranberries
- 1¼ cups (10oz/282g) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- A pinch of salt
- 2 pie crusts
- Egg wash
- Sugar (for sprinkling)
Instructions
- Make the filling: In a medium saucepan, combine the blueberries, cranberries, sugar, cornstarch, and orange zest and juice and cook, stirring frequently until the mixture comes to a simmer. Let simmer for a few minutes until the liquid has thickened and a few berries are beginning to burst.
- Transfer the berries to a shallow bowl and place them in the refrigerator to cool quickly and completely.
- Once the filling is cooled, preheat the oven to 375°F (190°C).
- On a floured surface, roll out one pie crust ¼-ich (6mm) thick and line the bottom of a 9-inch (23cm) pie plate with it. Pour in the cooled filling.
- Roll out the second pie crust ¼-inch (6mm) thick and using a 1-inch (2½cm) cookie cutter of your choice, cut out shapes and arrange on top of the filling. If you want to arrange the cut-outs along the edge of the pie, brush the edge with egg wash to help to cut-outs stick
- Once you are done arranging your cut-out on the pie, brush with the egg wash and sprinkle with sugar.
- Place the pie on a lined baking sheet to catch any drippings and bake for roughly 50-60 minutes, or until the crust is golden and the filling is bubbling.
- Let cool completely before serving. Store, loosely covered, at room temperature for up to 2 days.
This looks great! I’m just wondering why you haven’t recommended blind baking the bottom crust so that you don’t end up with a soggy bottom? Perhaps a silly question!!