Blueberry-Cranberry Pie Recipe
Blue States, Red States? Blueberries, Cranberries! Let’s divide up the pie rather than the country.
Bringing pie-lovers together!
If everyone ate this Blueberry-Cranberry pie, we might all get along better!
9” pie
crust, plus extra crust for top
crust or
pie crust art
3 cups blueberries
2 cups cranberries, coarsely chopped
3/4 cup sugar
1/2 cup brown sugar
1/4 cup flour
1/4 tsp nutmeg
dash of salt
Preheat oven to 400 degrees F.
Mix the sugars, flour, nutmeg, and salt in a small bowl. Mix the berries in a large bowl. Add the sugar mixture to the berries and stir to mix. Let sit about 10 minutes.
Spoon the fruit into the pan and spread evenly.
Roll out additional pie crust and place on top of berries. Here are some options:
— Make pie crust art, using cookie cutters or a knife to cut out different shapes and place on top of fruit. This is a perfect pie for using art to send a message!
— Make a lattice crust.
— Make a traditional double-crust pie. Place top crust on fruit and pinch the edges to make a tight and pretty border. Cut some slits in the top to allow steam out.
Bake for about 50 minutes. Fruit should be bubbling around the edges and crust lightly browned.
Tips
from Jane
— OK, I’m from Massachusetts, a "blue state," so I’m real happy having more blueberries than cranberries. You can alter the proportions to suit your politics or your taste buds.
— You can also adjust the proportions of white and brown sugar.
— The fruit may not use all the sugar-flour mixture. If there’s a little left in the bottom of the bowl, I just discard it.
— I see this as a fall or winter pie, and I’ve made it with frozen blueberries.