1 pie crust for two-crust pie
1 can blueberry pie filling
1 1/2 c. fresh cranberries (1/2 of 12 oz. bag)
1/2-3/4 c. sugar

Preheat oven to 425 degrees. Prepare your favorite two-crust pie (or my favorite - the one in the little red box in the grocer's refrigerator case). Line a 9 inch pie plate with the bottom crust. In a large bowl, mix the cranberries with the sugar. Add and mix in the blueberry pie filling.

Spoon the mixture into the pie crust. Cover with the top crust, turning under the edges and pricking steam vents in the top crust. Bake in preheated oven at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes more.