Blue Ribbon Cranberry Blueberry Pie
Bursting with vibrant flavors and stunning visual appeal, this Blue Ribbon Cranberry Blueberry Pie is a showstopping dessert that's perfect for any occasion. A delightful marriage of tart cranberries and sweet, juicy blueberries creates a perfectly balanced filling, enhanced with a touch of cinnamon, nutmeg, and fresh lemon juice for a warm, zesty kick. Encased in a flaky, golden lattice crust brushed with egg wash and sprinkled with coarse sugar, this pie is as beautiful as it is delicious. The combination of two types of sugar—granulated and brown—adds depth of sweetness, while a buttery finish takes it to the next level. Whether served slightly warm or at room temperature, this fruity pie shines brightest with a scoop of vanilla ice cream or a dollop of whipped cream. With a prep time of just 25 minutes, this pie is your next must-bake for gatherings, holidays, or an indulgent treat.
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 1.5 cups Fresh cranberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 discs Pie dough (for a double crust)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 1 tablespoon Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blueberries, cranberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Mix until the fruit is well coated and the ingredients are evenly distributed. Set aside to allow the mixture to macerate while preparing the crust.
Roll out the first pie dough disc on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang.
Pour the fruit filling into the prepared pie crust and dot the filling with small pieces of unsalted butter.
Roll out the second pie dough disc and cut it into 1-inch strips to create a lattice top. Lay half of the strips vertically over the pie. Weave the other half horizontally, lifting and folding the vertical strips to create a lattice pattern. Trim and tuck the ends of the strips under the edge of the bottom crust. Crimp the edges decoratively.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the egg wash over the lattice and edges of the crust. Sprinkle the crust with coarse sugar for a beautiful, golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust starts to brown too quickly, cover the edges with aluminum foil partway through baking.
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set.
Serve at room temperature or slightly warmed, optionally with a scoop of vanilla ice cream or whipped cream on the side.
Nutrition Facts
Calories |
6248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.9 g | 347% | |
| Saturated Fat | 136.1 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 903.7 g | 329% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 263.1 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
