This Tart & Sweet Blueberry Cranberry Pie is a vibrant celebration of bold flavors and luscious textures. Juicy blueberries and tangy cranberries meld together in a perfectly balanced filling, nestled in a flaky, buttery crust. Each bite offers a delightful contrast of sweet and tart, with a hint of warmth from a touch of cinnamon. Whether served warm or chilled, this pie is a showstopper that’s as beautiful as it is delicious.
With just over an hour of prep and 45 minutes of baking, this recipe is surprisingly approachable for such an impressive dessert. The aroma of bubbling fruit and golden pastry will fill your kitchen, promising a treat that’s worth every minute. Perfect for gatherings or a cozy night in, this pie is sure to become a cherished favorite.
Ingredients for Tart & Sweet Blueberry Cranberry Pie
- 4 cups (20oz/568g) blueberries (fresh or frozen, thawed if frozen)
- 2½ cups (12½oz/355g) cranberries (fresh or frozen, thawed if frozen)
- 1¼ cups (10oz/282g) granulated sugar (adjust to taste or substitute with coconut sugar)
- 3 tablespoons cornstarch (or substitute with tapioca starch for a similar thickening effect)
- 1 tablespoon orange zest (from about 1 medium orange)
- 1 tablespoon orange juice (freshly squeezed preferred)
- A pinch of salt (to balance the sweetness)
- 2 pie crusts (store-bought or homemade, thawed if frozen)
- Egg wash (1 egg beaten with 1 tablespoon water or milk)
- Sugar (for sprinkling on top, coarse sugar works well for extra crunch)
Step-by-Step Instructions
- Make the filling: In a medium saucepan, combine the blueberries, cranberries, sugar, cornstarch, orange zest, orange juice, and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture comes to a simmer. Let it simmer for a few minutes until the liquid thickens and a few berries begin to burst.
- Cool the filling: Transfer the berry mixture to a shallow bowl and place it in the refrigerator to cool completely. This step ensures the filling sets properly and prevents a soggy crust.
- Preheat the oven: Once the filling is cooled, preheat your oven to 375°F (190°C).
- Prepare the crust: On a floured surface, roll out one pie crust to about ¼-inch (6mm) thick. Carefully line the bottom of a 9-inch (23cm) pie plate with the crust.
- Add the filling: Pour the cooled berry filling into the prepared pie crust, spreading it evenly.
- Decorate the top: Roll out the second pie crust to ¼-inch (6mm) thick. Use a 1-inch (2½cm) cookie cutter to cut out shapes. Arrange the cut-outs on top of the filling. For a decorative edge, brush the edge of the bottom crust with egg wash to help the cut-outs stick.
- Finish the pie: Brush the entire top crust with egg wash and sprinkle generously with sugar.
- Bake: Place the pie on a lined baking sheet to catch any drippings. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie cool completely before slicing. Store leftovers loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Tart & Sweet Blueberry Cranberry Pie shines on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy twist, serve it warm with a drizzle of caramel sauce or a sprinkle of toasted nuts for added crunch.
Storage Secrets: Keeping It Fresh
Store your pie loosely covered at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. To reheat, pop a slice in the oven at 350°F (175°C) for 10 minutes or until warmed through.
Time-Saving Tips for Busy Bakers
Save time by using store-bought pie crusts—they work just as well! You can also prepare the filling a day ahead and refrigerate it overnight. When ready to bake, simply assemble and pop it in the oven for a stress-free dessert.
Creative Variations: Make It Your Own
Swap cranberries for raspberries or blackberries for a different tartness. Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor. For a festive touch, use star or heart-shaped cookie cutters for the crust decorations.
Essential Equipment for Pie Perfection
A 9-inch pie plate and a rolling pin are must-haves for this recipe. A cookie cutter set will help you create beautiful crust designs, and a lined baking sheet ensures easy cleanup from any bubbling filling drips.
Tart & Sweet Blueberry Cranberry Pie
Ingredients
- 4 cups blueberries 20oz/568g
- 2½ cups cranberries 12½oz/355g
- 1¼ cups granulated sugar 10oz/282g
- 3 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- A pinch 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-inch (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.
