Cranberry and Wild Blueberry Pie
Bursting with sweet-tart flavors, this Cranberry and Wild Blueberry Pie is the ultimate celebration of seasonal fruits. Made with a luscious filling of fresh cranberries and wild blueberries, sweetened with a mix of granulated and brown sugars, and brightened with hints of lemon juice and zest, this pie perfectly balances tangy and sweet. Encased in a flaky, golden crust and brushed with a glossy egg wash, it bakes to perfection, with bubbling fruit juices peeking through the slits in the top crust. Whether served warm with a scoop of vanilla ice cream or at room temperature with whipped cream, this stunning dessert is an ideal centerpiece for holiday gatherings or a cozy family treat. With its beautifully vibrant filling and homemade charm, this pie is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 2 cups Wild blueberries (fresh or frozen)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Unsalted butter
- 2 pieces Prepared pie crusts (top and bottom)
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cranberries, wild blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, and lemon zest. Stir gently until the fruit is evenly coated.
Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the cranberry and blueberry mixture into the prepared pie crust. Dot the filling with small pieces of unsalted butter.
Roll out the second pie crust and place it over the top of the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust lightly with the egg wash for a golden, glossy finish.
Place the pie dish on a baking sheet to catch any drips, then transfer it to the preheated oven.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve the pie at room temperature or slightly warmed, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 555.3 g | 202% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 251.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 187 mg | 14% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1033 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.
