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CranBlueberry Pie

  • Intermediate
  • 1 pie (8 servings)
  • 15 min
Baking Success Or Baking Mess


1 package (12 ounces) frozen blueberries (about 2-1/2 cups)
2 cups fresh OR frozen cranberries
3/4 cup sugar
1/2 cup Crown® Lily White® Corn Syrup
1/4 cup Fleischmann's® Corn Starch
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 (9-inch) unbaked pie crusts
1/4 cup powdered sugar
1 to 1-1/2 teaspoons milk


Preheat oven to 375°F.

Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.

Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent.

Bake 40 to 45 minutes or until top is lightly browned.

Prepare GLAZE: Stir powdered sugar and milk together until smooth. Spread over hot crust. Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)

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