recipe: blueberry cranberry pie

It definitely seems as though I have a new found infatuation for making pie ever since I started using my Grandma’s piecrust recipe.  My husband really likes blueberries and since I haven’t tasted a blueberry pie that I like (it’s not the pies themselves, I just don’t really like blueberries), I figured I’d experiment a bit by mixing in other fruits and berries.  I thought I was going to love the blueberry peach pie that I made but in the end I was much happier with blueberry cranberry.  Here’s the recipe for the innards, for the shell I used my Grandma’s piecrust.

3/4 cup white sugar

1/2 cup brown sugar

1/4 cup flour

dash of salt

3 cups blueberries (because of the time of year I used frozen)

2 cups cranberries (again frozen, see point above), I think the pie turns out better if the cranberries are sliced in half which allows a better mix with the blueberries, but it’s just a personal preference

Combine the white sugar, brown sugar, flour, and salt in a big bowl.  Add blueberries and cranberries and mix well.  Refrigerate over night to allow all the flavours to mingle.

Pour pie filling into the piecrust, add the top, cut some vent holes and bake at 375 degrees for 50 minutes.

I’d love to hear what you think!  Enjoy!