Blueberry Cranberry Pie
Ingredients
- VFR's Whole Wheat Pie Crust Recipe
- 3 ½ cups 400 g fresh Cranberries (or frozen, see notes)
- 3-4 cups 600 g fresh Blueberries (or frozen, see notes)
- ½ of a cup 60 g Whole Wheat Flour (sifted)
- ⅓ of a cup 60 g Whole Cane Sugar or Sucanat (see notes for substitute)
- ¼ of a teaspoon Salt
- 1 tablespoon fresh Lemon Juice
- ¼ of a teaspoon Cinnamon
Instructions
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Make your own homemade pie crust recipe, make VFR's
whole wheat pie crust, or use a store bought crust.
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Preheat oven to 410°F (210°C).
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Mix cranberries, blueberries, flour, sugar, salt, lemon juice, and cinnamon together in a bowl and set aside.
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Roll out pie crust to fit a pie pan. Fill with berry mixture.
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Use remaining pie crust to make a top crust. Weave a lattice top or cut slits into the top crust for the steam to escape.
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Bake pie for 15 minutes at 410°F (210°C), then lightly cover with aluminum foil and cook for another 50 minutes at 375°F (190°C). Remove blueberry cranberry pie from oven. If pie is not golden brown yet, return it to the oven and bake (without aluminum foil) for an additional 5 - 10 minutes.
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Allow blueberry cranberry pie to fully cool before cutting and serving.
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Pie will keep in fridge for up to 3 days.
Recipe Notes
1.) If you plan on using frozen berries, allow them to thaw completely and drain any extra juices from them before mixing with the remaining ingredients.2.) Use enough berries so that they form a small mound in your pie plate. Berries will sink when baked so it's better to use more than not enough. Each pie plate has a different depth and diameter. Fill it with enough berries accordingly.3.) Whole cane sugar can be substituted with white sugar. 4.) Whole Wheat Flour can easily be substituted with all purpose flour, spelt flour, or your favorite gluten-free flour mix.