Blue Ribbon Cranberry Blueberry Pie

Total Time
50mins
Prep
30 mins
Cook
20 mins

Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
  2. Cook over medium-high heat until mixture boils, stirring constantly.
  3. Reduce heat; simmer until cranberries pop and mixture is very thick.
  4. Cool 15 minutes.
  5. Preheat oven to 425º.
  6. Place one pie crust in bottom of pie plate.
  7. Pour mixture into crust.
  8. Top with 2nd crust (I like to make a lattice top.).
  9. Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
  10. Cover edge of crust with strips of foil if it's getting too brown.
  11. Cool 2-3 hours before serving.
  12. Sprinkle with powdered sugar if you'd like.
Most Helpful

5 5

I made two different blueberry-cranberry pie for Canada Day, today, cause you just can't have too much pie. And that was true. Both are gone. This one's delicious. I did take pattikay's advice and added a tiny bit of spice (I love a touch of cinnamon with blueberries). Thanks!

5 5

This was absolutely amazing! I actually was using up a bag of frozen blueberries, so I was a bit short and made it up with some fresh cut apples just picked last night from the orchard. Absolutely to DIE for! A "keeper" for sure! Thank you for sharing this amazing recipe! XO LA :-)

5 5

FANTASTIC! We loved this pie! The cranberries gave a nice tartness to the sweet blueberries. This is a real winner. I had to go to three stores to find the cranberries as they are not in season, I used frozen.