Cranberry Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 25

Cook Time: 1

Rest Time: 1

Total Time: 2 25

Servings: slices

Calories: 505kcal

Author: Becky Hardin

The sweet and tart cranberry orange filling has the best flavor for a Thanksgiving or holiday pie!

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Equipment

Ingredients

For the Crust

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 stick)
½ cup vegetable shortening 92 grams, COLD (¼ stick)
½ cup ice water 114 grams

For the Filling

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

For Topping

1 large egg 50 grams, beaten
Coarse sugar optional

Instructions

In a large bowl, whisk the flour, sugar, and salt together.
2½ cups all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon kosher salt
Add in the butter and shortening. Use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.
½ cup unsalted butter, ½ cup vegetable shortening
Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.
½ cup ice water
Use your hands to gently knead the dough a few times until it comes together.
Divide the dough in half, form each half into a disc, and tightly wrap each piece in plastic wrap. Refrigerate for 1 hour.
On a floured work surface, roll one half of the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Place in the refrigerator.
Roll and cut the second pie crust into shapes using cookie cutters. (Or you can choose to do a lattice pattern or a full top pie crust.) Transfer cutout shapes to a baking sheet and refrigerate while you make the filling.
Preheat oven to 375°F.
Add the cranberries, sugar, orange juice, cornstarch and salt to your food processor. Pulse until the cranberries are chopped and the ingredients are evenly distributed, scraping down the sides as needed.
20 ounces fresh or frozen cranberries, 2 cups granulated sugar, ⅓ cup freshly squeezed orange juice, 7 tablespoons cornstarch, ¼ teaspoon kosher salt
Pour the filling into a pot and cook until the sauce simmers and thickens. Remove from the heat and stir in the vanilla extract.
1 tablespoon pure vanilla extract
Pour into your prepared pie crust top with cutout pie crust pieces. Egg wash the crust and sprinkle on some coarse sugar. Bake for 30-40 minutes or until the crust is browned.
1 large egg, Coarse sugar
Cool completely on a wire rack before serving.

Video

Notes

If you want to make pie crust decorations, double the crust recipe.
If you are using frozen cranberries, there is no need to thaw.
You can use two store-bought pie crusts in place of the homemade crusts.

Storage: Store cranberry pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months.

Nutrition