Growing up I hated pie. Looking back, I really have no idea why, because it’s definitely a favorite now..but I just was not a fan as a child. I regret this now because my mother was pretty much the Queen of Pies. We had apple and cherry trees on our property as well as tons of wild blackberries, so pies were one of her favorite things to make with the over abundance of fruit.
I would help her pick everything, but had very little interest in the whole pie making process and now that she lives in Florida she doesn’t have much interest in baking, so this was one of the first pies I made on my own! (Have to say I was pretty proud that the lattice turned out!). The crust recipe is my mothers and is perfectly flaky. The combination of cranberry and blueberry is absolutely perfect for the holidays and was definitely a favorite on Thanksgiving! Enjoy!
- 2 pie crusts (recipe below)
- 16 oz frozen blueberries
- 12 oz fresh cranberries
- 1 1/4 cup sugar
- 3 tb cornstarch
- 2 cinnamon sticks
- 1 tb fresh lemon juice
- 1/2 ts lemon zest
- 1 egg, plus 1 Tb water – for egg wash
- Preheat oven to 400.
- Combine all filling ingredients in a large saucepan over medium heat.
- Cook 12 to 14 minutes, until mixture thickens and begins to boil. Continue to boil for 2 minutes, stirring constantly.
- Set aside the filling to cool a bit.
- While the filling is cooling, roll out one layer of the crust into a 12-inch circle. Fit to a 9-inch pie pan, cutting off excess edges if necessary, leaving about an inch of overhang.
- Roll out the other half of the crust and cut into strips, approximately 1 inch wide.
- Remove the cinnamon stick and pour the filling into the pie dish. Criss-cross the lattice strips over the top.
- Brush the lattice and edges of the pie crust with the egg wash.
- Bake for about an hour, until filling is bubbling. If the crust is browning too quickly, cover with foil when it’s at the desired color.
- Serve at room temperature with whipped cream or a scoop of ice cream.
Perfect Pie Crust Recipe
4 cups flour
1 3/4 cup shortening
2 Tb sugar
2 ts salt
1 tb white vinegar
1/2 cup cold water
1. Mix together flour, shortening, sugar, and salt.
2. In a separate bowl, beat together vinegar, egg, and cold water.
3. Mix the two bowls together until just combined and separate into two balls.
You should have leftover pie crust from your lattice, which is perfect for pie crust cookies! I like to brush them with butter and sprinkle with cinnamon sugar before baking them. Aren’t the turkeys adorable?!!