Cranberry and Blueberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Celebrate the fall season with this unique Cranberry Blueberry Pie made with sweet wild blueberries, tart cranberries, autumn spices and maple syrup baked inside of a flaky butter crust.


  • 1 batch (2-9" pie crusts) Butter Pie Crust or Super Flaky Pie Crust
  • 5 cups (25 ounces) frozen wild blueberries
  • 1-1/2 cups (6 ounces) frozen or fresh cranberries
  • 2/3 cup (210 grams) pure maple syrup (grade A dark, preferred)
  • 3 tablespoons quick cooking tapioca (see notes for alternatives)
  • 2 teaspoons fresh orange zest
  • 1/4 teaspoon ground cardamom
  • Pinch cinnamon
  • Pinch salt
  • Eggwash (1 egg whisked together with 1 tablespoon water)


Make the Pie Crust and Filling:

  1. Prepare the pastry, let rest overnight, if possible.
  2. In a large bowl, mix together the blueberries, cranberries, maple syrup, quick-cooking tapioca, orange zest, cardamom, cinnamon and salt. Let sit to macerate for 10-15 minutes, until the juices have started to release from the blueberries.
  3. Transfer the filling to a large pot. Cook over medium-high heat, stirring frequently, until the filling comes to a boil. Turn the heat to low and simmer for 5 minutes. Transfer the filling to a shallow container to cool to room temperature. Use immediately, or transfer to the fridge for up to 3 days.

Assemble and Bake:

  1. Preheat oven to 425ºF and place an oven rack in the lower part of the oven.
  2. Roll out one pie dough 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 as desired (either a full top crust or lattice strips).
  3. Place the pie filling inside of the pie plate fitted with pastry.
  4. Add the top crust to the filling, and crimp the edges as desired.
  5. Brush the crust with an eggwash and place the pie on a rimmed baking sheet.
  6. 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 or a pie shield, leaving the middle of the crust exposed. Bake for another 30-40 minutes, until the top crust of the pie is golden throughout.
  7. Transfer the pie to a cooling rack, and let it cool for a few hours before serving.


You can do a lattice, a full crust with a few steam holes cut out, or make it fun with some cookie cut outs, like I've shown in the photos here. To make the crust with the cut outs, use a cookie cutter to stamp them out of the top crust, then place the top crust on the pie as usual.

I love to use frozen wild blueberries whenever I make a blueberry pie, and that is what the idea of this pie is based on. I'm partial to using Wyman's of Maine as I'm a New Englander, and believe these are the best blueberries in the world!

Alternative thickeners: To use flour: Add 1/4 cup to the mixture. Once the mixture comes to a boil, shut off the heat. To use cornstarch: Add 3 tablespoons to the fruit mixture. Cook the mixture for one minute after it boils.

Recipe adapted from Bon Appetit.

Recipe has been updated several times over the years, and recently I altered some of the ingredients. Here are the ingredients for the prior version of the recipe:

  • 1 batch (2-9" pie crusts) Butter Pie Crust or Super Flaky Pie Crust
  • 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)

This version of the pie was not parcooked, but instead all of filling the ingredients were mixed together then baked in a pie crust until golden brown, about 55-65 minutes.