Holiday Cranberry Strawberry Pie

By Tessa Huff
December 13, 2013
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Author Notes: Tart and sweet berry pie with a crust that literally says it all.Tessa Huff

Serves: 8-10

  • 1 recipe basic pie dough
  • 3 cups fresh or frozen cranberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups frozen blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cinnamon stick
  • 1 vanilla bean- seeds scraped out
  • 1 tablespoon fresh orange juice
  • 1 egg
  1. Combine all of the ingredients (minus the pie crust and egg) in a medium saucepan over medium high heat.
  2. Heat until the mixture starts to boil, stirring occasionally. Continue to boil about 2 minutes.
  3. Remove from heat to let cool or transfer into a heat-safe container and refrigerate.
  4. While filling cools, prepare your pie dough.
  5. For the top, make a template out of parchment paper for your chosen phrase.
  6. Preheat oven to 375 degrees.
  7. Roll out half of pie dough and fit into the bottom of a pie pan and trim.
  8. Fill bottom pie shell with cooled berry mixture. Refrigerate while you work on the top crust.
  9. Carefully and quickly, working on a cool work surface, roll out your second pie crust and cut out the letters from your template.
  10. Using a large off-set spatula, carefully transfer the "letters" on top of your pie filling.
  11. Use the remaining dough to create a decorative boarder of fall leaves, a braided trim, etc.
  12. Mix in a bit of water with the egg to create a wash. Brush over the pie crust.
  13. Place pie pan on a rimmed baking sheet and bake in the oven until crust is golden and filling is bubbly (about 50-65 minutes).

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