If you’re searching for a show-stopping dessert that perfectly balances tartness and sweetness, look no further than this Cranberry Pie Recipe. It’s a delightful way to showcase fresh cranberries with a flaky, buttery crust that complements the vibrant filling like a dream. Whether you’re preparing for a festive holiday feast or simply craving a slice of something special, this pie delivers that perfect harmony of bright, tangy flavors and cozy textures with every bite.
Ingredients You’ll Need
This Cranberry Pie Recipe calls for straightforward, pantry-friendly ingredients that come together to create layers of flavor and texture. Each component—from the crisp cranberries to the luscious buttery crust—plays a vital role in crafting a pie that’s as beautiful as it is delicious.
- All-purpose flour for crust: The foundational base, providing structure and a tender crumb.
- Granulated sugar: Sweetens the filling while balancing tart cranberries.
- Salt: Enhances all the flavors subtly without overpowering.
- Vegetable shortening: Helps create a flaky crust with a slight crispness.
- Unsalted butter, cold: Adds rich flavor and a melt-in-your-mouth texture to the crust.
- Ice water: Binds the crust ingredients without warming the fat, keeping it tender.
- Fresh cranberries: The star ingredient, adding vibrant color and that signature tart bite.
- Fresh orange juice: Introduces a bright citrus note that lifts the filling.
- Cornstarch and flour: Thicken the filling, ensuring it’s perfectly set.
- Ground ginger: Adds subtle warm spice to deepen the flavor profile.
- Orange zest: Provides an aromatic citrus punch.
- Vanilla extract: Rounds out the filling with a smooth, sweet warmth.
How to Make Cranberry Pie Recipe
Step 1: Preparing the Crust
Start by blending the flour, sugar, salt, vegetable shortening, and cold butter in a food processor until the mixture resembles wet sand. This creates the perfect texture for a flaky crust. Slowly drizzle in ice water, one tablespoon at a time, pulsing until the dough just begins to hold together. It’s key not to add too much water, so your dough won’t get tough. Form the dough into a ball, flatten it into a disc, wrap it tightly, and refrigerate for at least one hour. This resting step chills the fats and helps the dough relax, making it easier to roll out.
Step 2: Rolling and Shaping the Crust
On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie pan without stretching, which could cause shrinking during baking. Trim the edges, leaving a 1-inch overhang, then fold the excess under itself atop the pan rim and flute the edges for a decorative finish. Place the pie shell back in the refrigerator for 30 minutes; chilling again ensures the crust stays firm and maintains its shape when baking.
Step 3: Making the Filling
While the crust chills, prepare the filling by combining fresh cranberries, sugar, orange juice, cornstarch, flour, ground ginger, salt, orange zest, and vanilla extract in a large bowl. Toss everything gently to coat the cranberries evenly. This blend of tart berries with smooth citrus and warming spice creates the irresistible flavor foundation for your cranberry pie.
Step 4: Assembling and Baking
Pour the luscious cranberry filling into the chilled pie crust, spreading it out evenly. Bake the pie at 375°F (190°C) for about 30 minutes or until the crust is golden and the filling is bubbling through the vents, signaling a perfectly cooked pie. Let it cool completely on a wire rack; this cool-down period allows the filling to thicken nicely, making slicing neat and effortless.
How to Serve Cranberry Pie Recipe
Garnishes
Elevate your cranberry pie by adding a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted pecans or a few fresh cranberries on top offers an inviting crunch and visual contrast that guests will adore. These simple garnishes create an extra layer of indulgence and make each serving feel like a little celebration.
Side Dishes
This Cranberry Pie Recipe pairs wonderfully with warm beverages like spiced tea or hot cider, especially during cooler months. For a more robust dessert spread, complement it with roasted nuts, cheese boards, or a light yogurt parfait to balance the sweetness and tartness with creamy and savory notes. The versatility of cranberry pie allows it to shine alongside a variety of flavors.
Creative Ways to Present
For a stunning twist, serve individual mini cranberry pies or tartlets using the same filling and crust recipe. Another delightful idea is to create lattice crust tops or decorative cutouts from the dough to add a charming, homemade touch. Using clear glass pie dishes lets the vibrant cranberry filling peek through, enhancing the visual appeal at any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cranberry pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage, place it in the refrigerator, tightly covered, which will keep it fresh for about four days. The flavors deepen as it rests, making each slice even better the next day.
Freezing
You can freeze your Cranberry Pie Recipe either before or after baking. Wrap the pie tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen pie lasts up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently to restore its fresh-baked charm.
Reheating
To bring your leftover cranberry pie back to life, warm individual slices in the microwave for about 20-30 seconds or place the whole pie in a 350°F (175°C) oven for 10-15 minutes. Avoid overheating to maintain that delicate crust texture and the luscious filling within. Reheated pie tastes like it just came out of the oven!
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries can be used in the Cranberry Pie Recipe without any issue. Just thaw and drain them well before mixing to avoid excess liquid, which can make the filling runny.
How do I prevent the pie crust from getting soggy?
Chilling the crust before baking and making sure not to stretch it when lining the pie pan help prevent sogginess. Also, using cornstarch and flour in the filling thickens the juices, ensuring a crisp bottom crust.
Can this Cranberry Pie Recipe be made vegan?
Yes! To make it vegan, swap the butter for vegan butter and use a plant-based shortening. Also, make sure any sugar you use is vegan-friendly. The filling ingredients are naturally vegan, so this adjustment is simple.
What’s the best way to slice the pie neatly?
Let the pie cool completely to room temperature before slicing; this allows the filling to set firmly. Using a sharp knife dipped in hot water and wiped dry between cuts helps make clean, precise slices.
Can I add other fruits to the cranberry filling?
Definitely! Mixing in fruits like apples, pears, or even pomegranate seeds can add wonderful layers of flavor and texture while complementing the tartness of cranberries in the Cranberry Pie Recipe.
Final Thoughts
This Cranberry Pie Recipe is truly a treasure to have in your dessert arsenal. Its stunning color, harmonious flavors, and flaky crust work together to create a pie that’s both nostalgic and refreshing. I encourage you to give this recipe a try—it might just become your new holiday favorite or a go-to anytime you want to impress with heartwarming, homemade goodness.
Print
Cranberry Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic cranberry pie features a homemade flaky crust and a luscious, sweet-tart cranberry filling enhanced with orange juice, zest, and warm spices. Perfect for a festive Thanksgiving dessert, this pie delivers a delightful balance of flavors and a beautiful presentation with its golden crust and vibrant filling.
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
- Make the crust: Add the flour, sugar, salt, vegetable shortening, and unsalted butter to the bowl of a food processor. Pulse the mixture until it resembles wet sand with small pieces of fat visible throughout.
- Add water: Slowly drizzle in the ice water, one tablespoon at a time, pulsing after each addition until the dough begins to hold together without being sticky. Not all the water may be needed depending on humidity and flour type.
- Chill dough: Shape the dough into a ball then flatten it into a disc. Wrap this disc tightly with plastic wrap and refrigerate for at least 1 hour or up to 2 days to allow the gluten to relax and the dough to firm.
- Roll out dough: On a lightly floured surface, roll the chilled dough disc into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan, pressing it in gently without stretching. Trim the edges so there is a neat 1-inch overhang.
- Form the crust edge: Fold the overhang under itself to sit right on top of the pie pan’s rim and flute the edges decoratively. Return the crust to the refrigerator to chill for an additional 30 minutes to help prevent shrinkage during baking.
- Prepare filling: In a large bowl, combine fresh cranberries, granulated sugar, fresh orange juice, cornstarch, flour, ground ginger, salt, orange zest, and vanilla extract. Mix thoroughly to coat cranberries evenly with the mixture.
- Assemble pie: Pour the cranberry filling into the prepared chilled crust, spreading it out evenly. Optionally, top with another crust or decorative lattice, sealing the edges. Vent the top crust if using a full cover.
- Bake the pie: Preheat the oven to 375°F (190°C). Place the pie on a baking sheet to catch drips. Bake for approximately 30 minutes or until the crust is golden and the filling is bubbling and thickened.
- Cool and serve: Remove the baked pie from the oven and allow it to cool completely on a wire rack, about 2 to 2 ½ hours, so the filling sets. Serve at room temperature or chilled.
Notes
- Frozen cranberries can be used but ensure to thaw and drain excess moisture before mixing.
- Chilling the dough helps prevent shrinking and creates a flakier crust.
- Use a baking sheet underneath the pie to avoid drips in the oven.
- The filling thickens as it cools; do not slice while hot to prevent runny slices.
- Optionally, you can add a lattice crust or decorative cut-outs for a more festive look.
