Still undecided on what pies to serve for Thanksgiving?  Or maybe you are looking for something slightly different that the traditional choices.  Look no further, this pie has got you covered.  The moment I saw this in November’s Bon Appétit, I began searching for an opportunity to make it.  Blueberry pie is already my very favorite type of pie so adding cranberries to the mix sounded like a deliciously genius idea.  My Thanksgiving menu was already planned and there was no room (or time) for another pie to be added to the list.  Thankfully we had friends over for dinner this weekend so I jumped at the chance to give it a try.

The steeping of the filling with cinnamon sticks and sprinkling of grated nutmeg over the assembled pie, in addition to the cranberries, put a perfect seasonal spin on this classic summer pie.  And in case you’re worried about the fact that blueberries aren’t exactly in season right now, don’t worry because this recipe calls for frozen berries.  The filling was just as awesome as I had hoped – very juicy, but it still stayed intact when the pie was sliced.  Not too sweet or too tart but just right as Goldilocks would say.  And bonus – all the cranberries and blueberries means this pie is full of antioxidants.  Certainly still not health food but hey, extra antioxidants are never a bad thing.  Keep in mind that both the filling and the crust can be made in advance and then assembled when you are ready to bake, so that provides some flexibility in this recipe.

Stay tuned tomorrow for a step-by-step lattice crust tutorial.  If you have been afraid to attempt it before, fear no more!  It’s easy as *pie* (sorry, couldn’t resist!)

  • Yield 1 9 inch pie


For the filling:
16 oz. frozen wild blueberries (do not thaw)
12 oz. fresh or frozen cranberries (do not thaw)
1¼ cups sugar
3 tbsp. cornstarch
2 cinnamon sticks
1 tbsp. freshly squeezed lemon juice
½ tsp. finely grated lemon zest

To assemble:
2 disks pie dough for a double crust pie
Heavy cream, for brushing
Grated nutmeg, for sprinkling


  • 01

    To make the filling, combine the frozen blueberries, cranberries, sugar, cornstarch, cinnamon sticks, lemon juice and lemon zest in a medium-large saucepan.  Cook over medium-high heat, stirring to blend, until the mixture thickens and begins to boil, about 12-14 minutes.  Once the mixture reaches a boil, continue boiling for 2 minutes more, stirring constantly.  Transfer the mixture to a bowl or other container and let cool completely before proceeding.

  • 02

    When you are ready to bake the pie, preheat the oven to 400˚ F.  Roll out one disk of pie crust on a well-floured surface into a 12-inch round.  Line a 9-inch pie plate with the crust.  Remove the cinnamon sticks from the filling mixture, then spread the filling into the bottom pie crust.  Roll out the remaining disk of pie dough and cut into thin strips.  Use the strips to form a lattice over the top of the filling.  Cut off the excess crust and pinch the edges together, using your fingers to create a fluted pattern.  Lightly brush the top crust of the pie with heavy cream.  Sprinkle grated nutmeg over the crust.

  • 03

    Place the assembled pie on the upper rack of the oven (top-middle position).  Place a rimmed baking sheet on the lower oven rack beneath the pie.  Bake, rotating halfway through baking, until the crust is golden and the filling is bubbling, about 60-70 minutes.  If the crust seems to be browning too quickly, loosely tent with foil to prevent over-browning.  Let cool on a wire rack to room temperature.