Cranberry and Blueberry Pie

This recipe creates a beautiful, rich looking filling that delivers a deep fruity taste sensation. Blueberries are the dominant flavor but are nicely balanced with the tartness of cranberries. Using a whole berry cranberry sauce creates a filling with a smooth silky texture.

Cranberry and Blueberry Pie

Michele Delanty
A rich looking filling that features the bright taste of blueberries paired with the tartness of cranberries.
Prep Time 20 minutes
Baking Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 8



  • 1 9 inch unbaked double crust recipe


  • 1 16 oz can whole berry cranberry sauce
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup sugar
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 2 tbsp orange juice
  • 1/2 tsp finely shredded orange peel
  • 1/8 tsp salt
  • 2 cups blueberries, fresh or frozen
  • 2 tbsp butter


  • Heat oven to 425 degrees.
  • Line a 9 inch pie plate with bottom crust.
  • Combine cranberry sauce, brown sugar, sugar, flour, cornstarch, orange juice, orange peel, and salt in a large bowl.
  • Stir in blueberries.
  • Spoon mixture into pie crust shell.
  • Dot with butter and lift top crust onto filled pie.
  • Bake at 425 degrees for 20 minutes.
  • Lower temperature to 375 degrees and bake for another 25 to 30 minutes until crust is golden brown and filling is bubbling.
  • Cool to room temperature before serving.


This is pie has a very juicy filling. I have better luck with getting the bottom crust fully baked using a metal or ceramic pie plate.
Keyword blueberry, cranberry