Cranberry-Blueberry Pie
A vibrant cranberry-blueberry pie with a flaky crust, combining tart and sweet flavors, perfect for holiday gatherings or seasonal desserts enjoyed by fruit lovers.
Ingredients
Instructions
- Put cranberries through a food chopper.
- Combine the chopped cranberries with frozen blueberries, sugar, flour, and salt in a bowl.
- Place the mixture in a pastry-lined 9-inch pie pan.
- Dot the filling with butter or margarine.
- Adjust the top crust and flute the edges; cut vents in the top crust.
- Bake in a hot oven at 425°F for 45 to 50 minutes, or until the crust is golden brown.
Tips & Substitutions
For a sweeter pie, consider adding extra sugar or a splash of orange juice to balance the tartness of the cranberries. If you prefer a thicker filling, increase the flour to 1/2 cup. Use a store-bought crust for convenience or try a homemade version for a fresher taste. This pie pairs wonderfully with vanilla ice cream for a delightful contrast.
Serving Suggestions
Serve the cranberry-blueberry pie warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a lovely dessert for holiday gatherings or family dinners, and pairs beautifully with coffee or tea. For a festive touch, consider drizzling with Coffee Caramel Sauce.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in the oven at 350°F for about 10-15 minutes, or until warmed through. This will help maintain the crust's crispness while ensuring the filling is hot and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Blueberry Pie contains roughly 456 calories, with 5g protein, 86g carbohydrates, and 12g fat. It is a good source of dietary fiber (16% of the Daily Value), iron (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1016mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of berries instead of blueberries?
Yes, you can substitute the blueberries with other berries such as raspberries or blackberries for a different flavor profile. Just keep in mind that the sweetness and tartness levels may vary, so adjust the sugar accordingly.
How do I prevent the pie crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for about 10 minutes before adding the filling. Additionally, ensure that the filling is not too watery by allowing it to sit for a few minutes after mixing the fruit with sugar and flour.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just make sure to cover it well to prevent drying out. Alternatively, you can bake it and then reheat before serving for optimal freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).