This Cranberry Blueberry Pie brings a little summer into the chill of fall. Sweet wild blueberries are accented with tart cranberries in just the right proportion, accented with orange and cinnamon and tucked inside a flaky crust. This pie can be made with a lattice crust or just a double crust left plain or with decorative cut-outs. For a nice neat pie slice, use quick cooking tapioca for the thickener. For a more runny filling, use flour or cornstarch. See the body of the post for more details.
- 1 batch (2-9″ pie crusts) Pie Pastry (or GF Pie Pastry)
- 4 cups (20 ounces; 570 grams) frozen wild blueberries
- 2 cups (8 ounces; 225 grams) frozen or fresh cranberries
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 3 tablespoon quick cooking tapioca (see notes for alternatives)
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- Pinch cinnamon
- Pinch salt
- Eggwash (1 egg whisked together with 1 tablespoon water)
- Prepare the pastry, let rest overnight, if possible.
- Preheat oven to 425ºF and place an oven rack in the lower part of the oven.
- Roll out the pastry: Roll out 1 pie pastry disk to an 11″ circle. Fit the pastry in a 9” pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry and slice strips to make a lattice, if desired. Place in the refrigerator until ready to use.
- Make the filling: In a large bowl add the blueberries, cranberries, granulated sugar, brown sugar, tapioca, orange zest and juice, cinnamon and salt pieces and mix to combine until no white remains. Add the orange juice and mix. Let sit to macerate for 15 – 30 minutes, stirring occasionally.
- Place the blueberry pie filling inside of the pie plate fitted with pastry. Gently press down on the filling to eliminate any gaps between the fruit.
- You can top the pie with a lattice, or top with the rolled out pie dough with a few slits or small shapes stamped out of it to let steam escape.
- Brush the crust with an egg-wash and sprinkle with coarse sugar, if desired.
- Bake on the lowest rack for 20 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil, leaving the middle of the crust exposed. Bake for another 35-40 minutes, or until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF.
- Let the pie cool about at least an hour, to let the juices set up.
- Recipe slightly adapted from Bon Appetit.
- If you want to use a different thickener, check out the body of this post for more information about using flour or cornstarch.
Keywords: Cranberry blueberry Pie