Name: Cranberry Pie Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-491347H36M26S
Cuisine: American
Ingredients: 2½ cups all-purpose flour (300 grams); 2 teaspoons granulated sugar (8 grams); 1 teaspoon kosher salt (3 grams); ½ cup unsalted butter (114 grams, cold, cut into small cubes, ½ stick); ½ cup vegetable shortening (92 grams, cold, ¼ stick); ½ cup ice water (114 grams); 20 ounces fresh or frozen cranberries (567 grams, about 6 cups); 2 cups granulated sugar (400 grams); ⅓ cup freshly squeezed orange juice (76 grams, from 2 oranges); 7 tablespoons cornstarch (49 grams, ¼ cup + 3 tablespoons); ¼ teaspoon kosher salt; 1 tablespoon pure vanilla extract (12 grams); 1 large egg (50 grams, beaten); Coarse sugar (optional, for sprinkling)

Introduction

Cranberry pie is a delightful balance of tart and sweet, perfect for cozy gatherings or holiday celebrations. This recipe features a tender, flaky crust and a luscious cranberry filling brightened with fresh orange juice and vanilla. Whether for dessert or a festive treat, it’s sure to impress your guests.

A round pie on a white plate with a golden brown, crimped crust edges, thick and crunchy. Inside, the filling is deep dark red with a slightly shiny, jam-like texture showing rich berries and juice. On top of the filling, there are small, golden baked pastry leaves scattered evenly, each leaf having small holes and textured patterns. One slice of the pie is cut and slightly pulled out, revealing the thick berry filling inside. The pie sits on a white marbled surface, with a small round white bowl holding light brown sugar next to it and a few red berries scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour (300 grams)

2 teaspoons granulated sugar (8 grams)

1 teaspoon kosher salt (3 grams)

½ cup unsalted butter (114 grams, cold and cut into small cubes)

½ cup vegetable shortening (92 grams, cold)

½ cup ice water (114 grams)

20 ounces fresh or frozen cranberries (567 grams, about 6 cups)

2 cups granulated sugar (400 grams)

⅓ cup freshly squeezed orange juice (76 grams, from 2 oranges)

7 tablespoons cornstarch (49 grams)

¼ teaspoon kosher salt

1 tablespoon pure vanilla extract (12 grams)

1 large egg (50 grams, beaten)

Coarse sugar (optional, for sprinkling)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt until combined.

Step 2: Add the cold butter and vegetable shortening to the flour mixture. Use a pastry cutter or two forks to cut the fats into the flour until the pieces are about pea-sized or smaller.

Step 3: Gradually add the ice water, starting with 2 tablespoons, stirring to combine. Continue adding the remaining water, one tablespoon at a time, until the dough is crumbly but starts to come together.

Step 4: Gently knead the dough a few times with your hands until it forms a cohesive ball.

Step 5: Divide the dough in half and form each half into a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.

Step 6: On a floured surface, roll out one disc into a 12-inch circle. Transfer to a pie plate, trim excess dough, fold the edges under, and shape the crust with your fingers. Refrigerate while preparing the filling.

Step 7: Roll out the second dough disc and cut into desired shapes with cookie cutters, or prepare a lattice or full top crust. Place cutouts on a baking sheet and refrigerate until ready to use.

Step 8: Preheat the oven to 375°F (190°C).

Step 9: In a food processor, pulse the cranberries, sugar, orange juice, cornstarch, and salt until the cranberries are chopped and mixture is evenly combined. Scrape down the sides as needed.

Step 10: Pour the cranberry mixture into a saucepan and cook over medium heat until it simmers and thickens. Remove from heat and stir in the vanilla extract.

Step 11: Pour the filling into the prepared pie crust. Arrange the dough cutouts or top crust over the filling. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.

Step 12: Bake for 30-40 minutes until the crust is golden brown and filling is bubbly.

Step 13: Let the pie cool completely on a wire rack before serving to allow the filling to set.

Tips & Variations

Use frozen cranberries if fresh are not available; no need to thaw before processing.

For extra flavor, add a teaspoon of cinnamon or ginger to the filling before cooking.

Try a lattice crust for a classic look, or cover with a full top crust and cut slits for steam to escape.

Chill your pie plate before assembling to help keep the crust flaky.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well and can be used directly without thawing. Just pulse a little longer in the food processor to chop evenly.

How do I prevent a soggy pie crust?

Make sure your dough and pie plate are well chilled before baking, and cook the filling until thickened before pouring it into the crust. Blind baking the bottom crust for 10 minutes before adding filling can also help.