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Cranberry and Blueberry Pie

2 c. sugar
1/4 c. cornstarch
2 c. fresh or frozen cranberries
2 tbsp. lemon juice
1 (16 oz.) pkg. frozen blueberries
1 (15 oz.) pkg. ready-made pie crusts
1/2 tsp. powdered sugar

In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat; simmer until cranberries pop and mixture is very thick. Cool 15 minutes.
Prepare pie crust according to package directions for two-crust pie using a 9-inch pie pan. Place 1 crust in pan; press in bottom and sides of pan, leaving 1/2 inch of bottom crust extending beyond edge of pan.

Heat oven to 425 degrees. Pour cranberry mixture into crust-lined pan. To make lattice top, cut remaining crust into 1/2 inch wide strips. Arrange strips in lattice design over filling. Trim, seal and flute edges. Bake for 25 to 35 minutes or until golden brown. (Place cookie sheet or foil on lowest oven rack during baking to guard against spillage.)

Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 to 3 hours before serving; sprinkle with powdered sugar. 8 servings.