Cranberry Blueberry Pie Recipe with Flaky Homemade Crust

This cranberry blueberry pie combines sweet blueberries and tart cranberries with warm spices and a flaky, buttery crust. It’s a distinctive, crowd-pleasing dessert that’s especially lovely for holiday gatherings.

I’ve loved this cranberry blueberry pie for more than a decade. The balance of flavors is excellent: blueberries temper the cranberries’ tartness while a dash of cinnamon and nutmeg adds cozy warmth. Paired with an all-butter flaky pie crust and a scoop of vanilla ice cream, it’s a holiday standout.

“Love this pie! Made this for Thanksgiving this year (also made for Christmas a couple years ago). It’s a fun alternative to the more traditional apple cranberry filling. Will definitely keep this in my regular rotation for the holiday season. Delicious! ⭐⭐⭐⭐⭐” — reader Ashlee

Table of Contents

• Ingredients you’ll need
• How to make cranberry blueberry pie
• Tips for pie success
• More holiday pies recipes
• Get the recipe

Ingredients you’ll need

• Your favorite homemade pie crust (double crust)
• Cranberries, fresh or frozen (about 1 lb / 455 g)
• Blueberries, fresh or frozen (about 1 lb / 455 g)
• Granulated sugar (1 1/2 cups / 300 g)
• Cornstarch (3 tablespoons)
• Cinnamon sticks or ground cinnamon
• Freshly grated nutmeg or ground nutmeg
• Lemon, zest and juice
• Egg wash (1 egg + 1 tablespoon water) and coarse sugar for sprinkling (optional)

How to make cranberry blueberry pie

1. Chill the pie crust. Make sure your dough has been properly chilled and rested before rolling.
2. Make the filling. Combine cranberries, blueberries, sugar, cornstarch, cinnamon sticks, nutmeg, and the lemon zest and juice in a large saucepan. Cook over medium heat until the mixture boils and berries release their juices, about 10 minutes. Continue to cook 2 more minutes, stirring constantly, until thickened. Remove cinnamon sticks.
3. Cool the filling. Let the filling cool until warm or room temperature so it won’t melt the crust when assembled.
4. Roll and fit the bottom crust. Roll one disk to a roughly 15-inch circle and fit it into a 9-inch pie dish, leaving about a 1-inch overhang.
5. Top the pie. Roll the second disk and cut into strips for a lattice, or place a whole top crust with vents. Pour the cooled filling into the prepared dish and arrange the lattice or top crust. Trim and crimp the edges.
6. Egg wash and sugar. Brush the top with egg wash and sprinkle coarse sugar if desired.
7. Bake. Bake at 400°F until the crust is golden and the filling bubbles, about 1 hour. If the edges brown too quickly, tent with foil.
8. Cool before serving. Allow the pie to cool to room temperature so the filling sets for clean slices. Serve with vanilla ice cream or whipped cream if you like.

Tips for pie success

• Fresh or frozen works: This recipe is written for either fresh or frozen berries—no changes needed.
• Egg wash equals color: Brush the crust with an egg wash (1 egg + 1 tablespoon water) for a golden finish; sprinkle coarse sugar for extra texture.
• Make-ahead: Pie dough keeps in the fridge for up to 3 days or frozen for a month. The filling can be made up to 5 days ahead and refrigerated—stir well before assembling.
• Storage: Keep the pie at room temperature for up to 24 hours; after that refrigerate. Best within 2–3 days. Reheat covered with foil at 350°F until warmed through.

More holiday pies recipes

• Mile High Apple Pie
• Cranberry Pear Pie
• Pumpkin Chocolate Swirl Tart
• Chocolate Pecan Pie

Get the recipe

4.45 from 9 reviews

Cranberry Blueberry Pie

Servings: 10 servings

Prep Time: 30 mins

Cook Time: 1 hr 15 mins

Chill Time: 2 hrs

Total Time: 3 hrs 45 mins

This cranberry blueberry pie is a balanced mix of sweet and tart with cozy spices and a flaky butter crust—perfect for holiday tables.

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Ingredients

• 1 double crust recipe
• 1 lb (455 g) blueberries, fresh or frozen
• 1 lb (455 g) cranberries, fresh or frozen
• 1 1/2 cup (300 g) granulated sugar
• 3 tablespoons cornstarch
• 2 cinnamon sticks
• 1/4 teaspoon freshly grated nutmeg
• Zest and juice of 1 lemon
• 1 egg + 1 tablespoon water (for egg wash)
• Coarse or granulated sugar for sprinkling (optional)
• Vanilla ice cream for serving (optional)

Equipment

9-inch pie dish

Rolling pin

Pastry wheel or knife

Instructions

To make filling:

• Combine cranberries, blueberries, sugar, cornstarch, cinnamon sticks, nutmeg, and the lemon zest and juice in a large saucepan.
• Cook over medium heat until the mixture boils and berries soften, about 10 minutes. Stir occasionally. Continue cooking 2 more minutes, stirring constantly, until thickened.
• Remove cinnamon sticks and set the filling aside to cool. If it’s too hot it can melt the crust; it’s fine if slightly warm. Filling can be made up to 1 week ahead and refrigerated.

To bake pie:

• Preheat the oven to 400°F.
• Roll one half of the dough into a 15-inch circle and fit into a 9-inch pie dish, leaving a 1-inch overhang. Roll the second half and cut into strips for a lattice or leave whole for a top crust.
• Pour the cooled filling into the prepared crust and spread evenly.
• Arrange the lattice or place the top crust and cut vents. Brush with egg wash and sprinkle sugar if using.
• Bake until the filling bubbles and the crust is golden, about 1 hour. Tent with foil if the crust browns too quickly.
• Cool before slicing so the filling sets. Serve warm or at room temperature with ice cream or whipped cream if desired.
• Store leftovers in the fridge for up to 5 days. Reheat covered at 350°F until warmed through.

Notes

• You can substitute 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg for the whole spices if preferred.
• For step-by-step photos and tips on pie crust and lattice techniques, refer to your favorite pie-crust tutorial.

Calories: 261kcal
Carbohydrates: 54 g
Protein: 2 g
Fat: 5 g

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

This recipe was originally published November 2013 and has remained a favorite. Photos and instructions have been updated; the recipe itself is essentially the same.