Skip to main content

Cranberry and Wild Blueberry Pie

4.4

(31)

Cranberry and wild blueberry pie in a clear pie dish  oozing with fruit syrup.
Cranberry and Wild Blueberry PieHans Gissenger

The technique: To create a lattice top, roll out the dough, then cut it into strips. Make the lattice by draping half the strips in one direction across the filling, then draping the other half in the opposite direction, or weave the strips over and under for a classic basket-weave pattern.
The payoff: A professional-looking dessert that's sure to impress your guests.

A perfect Thanksgiving treat for berry pie lovers.

Recipe information

  • Total Time

    4 hours (includes baking and cooling time)

  • Yield

    Makes 8 servings

Ingredients

Filling:

16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
1 1/4 cups sugar
3 tablespoons cornstarch
2 cinnamon sticks
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel

Crust:

Heavy whipping cream (for brushing)
Freshly grated nutmeg (for sprinkling)

Preparation

  1. For filling:

    Step 1

    Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD: Can be made 3 days ahead. Cover; chill.

  2. For crust:

    Step 2

    Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10- inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).

    Step 3

    Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

    Step 4

    Serve pie at room temperature.

Read More
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
It's like eating a pumpkin-spiced cloud.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Need an elegant dinner party dessert? A quick tea cake? A vacation birthday bake? This chocolaty wonder fits every bill.
With a tart pomegranate glaze and crunchy orange sugar, these cookies are a holiday showstopper.