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.
