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Cranberry Pie Recipe

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This simple cranberry pie with a buttery, flaky crust and vibrant cranberry filling is a perfect addition to any Thanksgiving or holiday table. Made with fresh or frozen cranberries, orange zest, and a hint of ginger, this pie offers a beautifully balanced sweet-tart flavor that everyone will enjoy.

Ingredients

For the crust

  • 1 ½ cups (195 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons (34 g) vegetable shortening, cold and cut into pieces
  • 5 tablespoons (70 g) unsalted butter, cold and cut into pieces
  • 5 tablespoons ice water

For the filling

  • 6 cups (600 g) fresh cranberries
  • 2 cups (400 g) granulated sugar
  • ⅓ cup (80 ml) fresh orange juice
  • ¼ cup (32 g) cornstarch
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla extract

Instructions

  1. Make the crust: Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand. Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water. Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Roll out and chill the crust: On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there’s a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
  3. Prepare the cranberry filling: Add the cranberries to a food processor and pulse until finely chopped. Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour. Adjust the oven rack to the lower third position and preheat the oven to 450°F (232°C). Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla extract to the cranberries. Stir until well combined.
  4. Cook the filling: Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
  5. Assemble and bake the pie: Pour the filling into the cold crust and place the pie on a rimmed baking sheet. Bake for 10 minutes at 450°F, then reduce the temperature to 350°F (177°C) and bake for an additional 20 minutes until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
  6. Cool and serve: Transfer the pie to a wire rack and cool for at least 4 hours before slicing to allow the filling to set properly.

Notes

  • Frozen and thawed cranberries can be used if fresh cranberries are not available.
  • Double the pie crust recipe and use the second disc to cut out decorative shapes such as leaves and pumpkins. Bake these cutouts separately at 375°F for 10-15 minutes until lightly golden, then place them on the cooled pie.
  • The baked and cooled pie will keep for up to 5 days stored in the refrigerator.
  • The pie crust dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months.
  • The baked pie freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
  • The prepared filling can be refrigerated for up to 2 days or frozen for up to 3 months, thaw overnight in the refrigerator.

Find it online: https://marthatasty.com/cranberry-pie-recipe/