Description
This classic Cranberry Pie combines a flaky, buttery crust with a tart, sweet cranberry filling enhanced by fresh orange juice and zest. Perfectly balanced with warm spices like ginger and vanilla, this pie is an ideal holiday dessert that offers a refreshing twist on traditional fruit pies with its vibrant flavor and beautiful ruby-red color.
Ingredients
Scale
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
- Make the crust dough: Add the flour, sugar, salt, vegetable shortening, and cold butter pieces to the bowl of a food processor. Pulse the mixture until it resembles wet sand with small buttery lumps, ensuring a flaky texture.
- Add ice water gradually: Slowly drizzle in the ice water, one tablespoon at a time, pulsing after each addition. Continue until the dough just begins to hold together without being wet or sticky. Be careful not to overhydrate.
- Shape and chill dough: Gather the dough into a ball and flatten it into a disc shape. Wrap it tightly with plastic wrap and refrigerate for at least 1 hour or up to 2 days to allow the gluten to relax and the fats to firm up.
- Roll out the crust: On a lightly floured surface, roll the chilled dough out into a 12-inch diameter circle. Carefully transfer it into a 9-inch pie pan, pressing gently without stretching.
- Trim and flute edges: Trim the edges of the dough to leave about a 1-inch overhang, then fold the excess under itself and flute the rim to your preferred decorative style. Refrigerate the shaped crust for 30 minutes to firm it before filling.
- Prepare the cranberry filling: In a large mixing bowl, combine the fresh cranberries, granulated sugar, fresh orange juice, cornstarch, flour, ground ginger, salt, orange zest, and vanilla extract. Toss until the cranberries are evenly coated and the mixture is well blended.
- Fill the pie crust: Remove the chilled crust from the refrigerator and pour the prepared cranberry filling evenly into the crust, spreading it to the edges.
- Bake the pie: Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake uncovered for 30 minutes, or until the filling is bubbling and the crust is golden brown.
- Cool before serving: Allow the pie to cool on a wire rack for at least 2 hours 30 minutes to let the filling set properly before slicing and serving.
Notes
- Use fresh cranberries for the best tart flavor; frozen can be substituted but may alter texture slightly.
- Chilling the dough is essential for a flaky crust and to prevent shrinking during baking.
- The filling thickens as it cools, so patience is key before serving.
- For added decoration, you can create a lattice top or cut-out designs with extra pie dough.
- If you prefer a less sweet pie, reduce sugar slightly according to taste.
- Store leftover pie covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
