I got the idea of a Blueberry Cranberry pie from the Pie & Pastry Bible but, like any creative cook, adapted it to my own liking. This pie receives rave reviews wherever I take it. It’s actually a hearty and filling piece of pie. The pie dough and filling can be made ahead and kept in refrigerator until ready to bake. The pie filling can also be made separately and used a topping for vanilla ice cream or mixed in with plain yogurt. I have included my favorite pie dough recipe but use your own as you like. Try and enjoy!

  • Yields: 8 servings
  • Difficulty: Medium
  • Total: 1 hr, 45 minutes
  • Active: About 45 minutes

Ingredients (18)

  • 1 cup all-purpose flour (plus extra for rolling out dough),
  • 1/4 tsp. salt,
  • 1 tsp. granulated sugar
  • 6 tbsp. very cold unsalted butter
  • 2 tbsp. very cold lard
  • About 3 tbsp. very cold water
  • 3 cups blueberries, defrost if frozen
  • 2 cups cranberries, defrost if frozen
  • Juice and zest of one orange
  • 1 2/3 cup granulated sugar
  • 2 tbsp. cornstarch
  • 4 tbsp. butter
  • 1/2 cup all purpose flour
  • ¼ tsp. salt
  • ¼ cup light brown sugar
  • ½ tsp. cinnamon
  • ½ cup quick cooking oats
  • 1 tbsp. egg white


  1. For pie dough, lightly whisk together flour, salt, and sugar in large mixing bowl.
  2. Cut in butter and lard until crumbly and size of peas.
  3. Sprinkle cold water, a tablespoon at a time, over flour mixture, just until the dough holds together
  4. Press dough into a disk shape.
  5. Wrap disk in plastic wrap and chill in refrigerator at least one hour and up to two days.
  6. For pie filling, place cranberries, orange juice, zest and one cup of sugar into saucepan. Stir gently. Cook over medium heat until bubbly and berries begin to pop. Stir remaining ½ cup sugar and cornstarch together. Mix into blueberries and stir into cranberry sauce. Cook until thickened and bubbly. Remove from heat and allow to cool.
  7. Place butter in 2 quart bowl. Stir together flour, salt, brown sugar, cinnamon, and oats. Cut into butter until crumbly and well blended. Set aside.
  8. Roll out pie dough to fit a 9 inch pie pan. Brush bottom and sides with egg white.
  9. Spoon pie filling into prepared pie pan.
  10. Top with crumb mixture.
  11. Protect edges of pie with pie shield or tin foil and bake in preheated 425 degree oven until filling is bubbly and crumb topping is golden brown, about 45 minutes. Watch edges as pie bakes. Shield may need to be removed during baking for evenness of crust.
  12. Allow pie to cool completely before serving.