Blueberry Cranberry Pie
Bursting with the tangy sweetness of fresh blueberries and cranberries, this Blueberry Cranberry Pie is the perfect harmony of tart and sweet, wrapped in a golden, buttery crust. Featuring a luscious fruit filling spiced with cinnamon and nutmeg, and brightened by a touch of lemon juice, this pie offers a delightful medley of seasonal flavors in every bite. The flaky premade pie crust simplifies preparation, while a glossy egg wash ensures a beautifully golden finish. Ready in just over an hour, this pie is ideal for holiday gatherings, family dinners, or anytime you crave the comforting taste of homemade dessert. Serve it warm with vanilla ice cream or whipped cream for an irresistible treat that highlights the best of blueberry and cranberry flavors!
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Cornstarch
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Unsalted butter
- 2 pieces Premade pie crust (top and bottom)
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the blueberries, cranberries, granulated sugar, brown sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Toss until the fruits are evenly coated and the ingredients are well mixed.
On a lightly floured surface, roll out one of the pie crusts and line the bottom of a 9-inch pie dish with it. Trim any excess dough hanging over the edges.
Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
Cut the 2 tablespoons of unsalted butter into small pieces and dot them evenly over the fruit filling.
Roll out the second pie crust and place it over the fruit mixture. You can either leave it as a full top crust, cut decorative vents into it, or create a lattice pattern. Trim and seal the edges of the crusts together, crimping them with your fingers or a fork.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash over the top crust for a golden, shiny finish.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven.
Bake the pie for 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Slice and serve the pie as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 42.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 159 mg | 3% | |
*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.
