The cranberry strawberry combination is fantastic, like the tangy-sweet of strawberry rhubarb with a little more depth and warmth. But make sure to cook the cranberries for a good long time before putting them in the pie. On my first try, I didn't do that and got something like cranberry-strawberry soup in soggy crust.
2 cups frozen cranberries
½ cup sugar
¾ cup brown sugar
4 cups frozen strawberries (small or chopped)
2 cups flour
2 sticks cold butter
½ cup ice water
In a medium-small pot, bring cranberries and sugar to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid from the cranberries has released and then reduced to about 1/3 cup. This should take 30-40 minutes. Meanwhile, make the crust. Stir in with strawberries. Pour into pie crust.