Saturday, November 26, 2011

Bon Appetit: Cranberry and Wild Blueberry Pie

My mom is a nurse and often has to work on holidays, as was the case this Thanksgiving.  So, we usually have our celebrations later.  Today we had after Thanksgiving, Thanksgiving.  I made this pie along with two others and it was a huge hit!  Try it out!  Because it uses frozen fruit, you can make it any time of the year.

Cranberry and Wild Blueberry Pie

A perfect Thanksgiving treat for berry pie lovers.

8 servings

  • PREP: 1 hour

  • TOTAL: 4 hours (includes baking and cooling time)

November 2010

Cranberry and Wild Blueberry Pie



  • 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


2 Pie Crust dough disks

Heavy whipping cream (for brushing)

Freshly grated nutmeg (for sprinkling)

  • The Technique: Lattice Top

    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. Master this and you'll end up with a professional-looking dessert that's sure to impress your guests.



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.


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). 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 AHEADCan be made 8 hours ahead. Let stand at room temperature.

  • Serve pie at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at To see more recipes like this one, check out our Thanksgiving Desserts Slideshow.

Nutritional Information
  • One serving contains:
    Calories (kcal) 504.8
    % Calories from Fat 40.0
    Fat (g) 22.4
    Saturated Fat (g) 10.1
    Cholesterol (mg) 34.0
    Carbohydrates (g) 73.0
    Dietary Fiber (g) 3.5
    Total Sugars (g) 42.8
    Net Carbs (g) 69.5
    Protein (g) 3.8
    Sodium (mg) 257.7

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