Blueberry Cranberry Meringue Pie

Housed in a flaky, all-butter pie crust is a two berry curd: tart cranberry and sweet blueberry. The curd is silky and lush and atop it sits a naturally fuchsia colored meringue made from pure cranberry juice and blueberry powder. It’s a berry lover’s dream pie, perfect for the holidays. 

Special Ingredients for Blueberry Cranberry Meringue Pie 

Cranberry juice: This one is important, make sure that the cranberry juice is 100% cranberries juice. There should be no added water or sugar. It will be concentrated and very tart. No substitutes! 

Fresh Cranberries: You may use frozen as well. 

Blueberries: Fresh or frozen will do but aim for juicy ones (avoid the wild blueberries that are small and have little juice). 

Lime Juice: I prefer lime with these two but you can also use lemon juice. Either should be freshly squeezed. Don’t use orange juice or the curd will be very sweet. 

Blueberry powder: You’ll make this by grinding freeze dried berries into a powder and then sieving the mixture to remove the larger bits. You’ll want to do at least half a cup of berries to make sure you get enough powder. 

How to make Blueberry Cranberry Curd 

There’s a few steps to this but basically it comes down to cooking the berries until they burst, straining the juice out of them and cooking the sugar with the juice. Then you’ll temper in the eggs (adding the hot liquid slowly so as not to curdle the eggs) and cook until thick. The butter goes in last, and is whisked in for a silky curd. 

How to make Blueberry Cranberry Meringue 

This is an Italian meringue; for this you’ll use a hot sugar syrup which has been cooked to the ‘candy’ point and pour it onto partially whipped egg whites. You’ll use a mixer to then whip the sugar, juice and egg whites until you reach stiff peaks. While it’s mixing the blueberry powder is added. 

FAQ on Blueberry Cranberry Meringue Pie 

There’s two leftover egg whites sam, what shall I do with them? 

Make these double chocolate cookies! 

How do I know when the curd is done cooking? 

It should be quite thick, it will thicken on the bottom first so stir constantly to distribute the heat. Once it’s all thick and coats the back of a spoon it’s done. 

How do I know when the pie is done cooking? 

There may be a slight jiggle in the center after the 12-15 minute mark and that’s fine. If you are using a smaller pie pan (mine was 9” round) it could take a little longer. The edges should be set when you take it out of the oven. 

How do I know when the meringue is done whipping? 

It will start as a dark liquid and gradually lighten in color and thicken. Check it once it looks quite fluffy, test it by removing the whisk attachment and holding it upright: if the meringue doesn’t droop it’s done whipping. 

How long will this pie last? 

Without the meringue the curd pie can last 3-5 days. With the meringue it should probably be eaten in 48 hours as the meringue tends to weep after that. 

I don’t like meringues, what else can I top this pie with? 

Whipped cream would do just fine here too. Whip together 1 cup heavy cream a pinch of salt and 1-2 tablespoons of sugar. You can also make this in a food processor. And if you like, add the blueberry powder to it as well, it’ll make a pretty color and give it some flavor. 

Can I make JUST the blueberry cranberry curd? 

Of course, just follow the steps up to the point of adding in the butter. You can transfer it to a mason jar, seal it shut and refrigerate it. It’ll keep for a week! 

Blueberry Cranberry Meringue Pie Recipe 

Blueberry Cranberry Meringue Pie

Housed in a flaky, all-butter pie crust is a two berry curd: tart cranberry and sweet blueberry. The curd is silky and lush and atop it sits a naturally fuchsia colored meringue.

5 from 7 votes

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Prep Time 1 hr

Cook Time 47 mins

Servings 10

Equipment

• metal pie pan

Ingredients

  

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Butter Pie Crust

• 1 ½ cups all purpose flour
• 1 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• ¾ cups butter cold and sliced

Blueberry Cranberry Curd

• 6 oz fresh cranberries
• 1 cup blueberries fresh or frozen get juicy ones!
• ¼ cup freshly squeezed lime juice
• 1 cup granulated sugar
• 2 large eggs plus 2 large yolks
• ½ cup butter

Blueberry Cranberry Meringue

• 1 cup granulated sugar
• ½ cup pure cranberry juice 100% cranberry
• 4 large egg whites
• 2 tablespoons blueberry powder from ground freeze dried blueberries
• 1 teaspoon pure vanilla extract

Instructions

 

• Make the pie crust: Whisk together the flour, sugar and salt. Cut in the butter with a pastry knife until kidney-bean sized. Add the water and stir with a spatula then use your hands to gather the dough into a ball (it will take quite a few turns). Wrap it in plastic wrap and chill for 2 hours or up to 48.
• Par-bake the pie crust: Roll out the cold crust on a lightly floured surface until it’s at least 3 inches wider than your rimmed pie pan. Lay it over the pan and trim so you have an even edge. Fold the dough over on the edges and use your thumb on one hand and thumb and index finger on the other hand to crimp the crust. Set it to chill until hard, at least an hour in the fridge. Preheat the oven to 400 F and set the pie on a cookie sheet (in case any pastry falls off or butter leaks). Cover the whole pie with foil, wrapping it around the edges to protect the crimped edges. Fill all the way to rim with pie weights (or dried beans). Bake for 25 minutes then remove the weights and foil.
• Make the curd: In a pot set the cranberries, blueberries and lime juice to cook for about 10 minutes, until the berries all pop and it’s mostly liquid, you can use an immersion blender here to further get the berries mashed. Press through a fine mesh sieve and discard bits. Return the berry mixture to the pot (it should be cleaned of any bits) and add the sugar, cook until sugar dissolves. Set the eggs and yolks in a bowl and add just a bit of the berry mix and whisk. Then slowly add more of the mix and whisk. Now pour all the egg mixture into the berry mix and whisk to combine. This is to temper the eggs. Cook the mixture until thick, stirring as it cooks. When it’s thick enough to coat the back of a spoon, it’s done. Turn the heat off and whisk in the butter.
• Bake the pie: Pour the curd through a fine mesh sieve into the par-baked crust (in case there are any bits). Bake the pie at 350 for 15 minutes to set. Chill the pie for at least a few hours before making the meringue.
• Make the meringue: Set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. In a pot, combine the sugar and cranberry juice and set over medium heat. Clip a candy thermometer to the pot. Cook until the temperature reaches 250 F “the candy stage”. Begin whipping the egg whites slowly while the liquid cools for a minute or two, then with the mixer on low and whipping, slowly pour in the liquid. Once it’s all in, turn the mixer up to medium speed and whip for 5-10 minutes, until you have a stiff meringue (you can take the whisk out and the meringue holds shape). Toward the end, add the blueberry powder and the vanilla. Dollop the meringue on top of the pie or use a piping tip to make a pretty design. If kept in the fridge, the meringue will hold shape for a day. Torch the pie before serving, if desired.

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