Cranberry Pie Recipe
Tart cranberries nestled in a buttery, flaky crust create a perfect balance of sweet and sour that brightens any dessert table with its ruby-red filling and golden-brown lattice top.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">80-100ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">600g fresh cranberries (or frozen, thawed and drained)</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">50g light brown sugar</li> <li class="ingredients-single-item">1 orange, zested and juiced</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">1/8 tsp ground nutmeg</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Pastry blender (or food processor)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife</li> <li class="equipment-single-item">Pie shield or aluminum foil</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin with the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour mixture until you have pea-sized pieces. Cold butter creates steam pockets when baking, resulting in those desirable flaky layers in the crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice water and apple cider vinegar together. The vinegar helps inhibit gluten development, ensuring a tender crust. Drizzle this mixture, a tablespoon at a time, into the flour-butter mixture, tossing with a fork until the dough just begins to come together. You may not need all the liquid. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a clean surface and divide it into two portions, one slightly larger than the other (about 60:40 ratio). Shape each into a flat disc, wrap in plastic, and refrigerate for at least 2 hours, or overnight. This resting period allows the gluten to relax and the butter to firm up again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling. In a large bowl, combine the cranberries, both sugars, orange zest, orange juice, cornstarch, spices, and salt. Toss gently but thoroughly to coat the cranberries evenly. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) with a baking sheet inside. Take the larger disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling. On a lightly floured surface, roll it out to a 30cm (12-inch) circle, about 3mm (1/8 inch) thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully transfer the dough to your pie dish by loosely rolling it around your rolling pin and then unrolling it over the dish. Gently press the dough into the corners without stretching it, which would cause shrinkage during baking. Leave a slight overhang, trim excess, and refrigerate while you prepare the lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll out the second disc of dough to a similar thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice. If the dough becomes too soft at any point, return it to the refrigerator to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the pie shell from the refrigerator and fill with the cranberry mixture, mounding slightly in the center. Arrange half of your dough strips in parallel rows across the pie. Fold back every other strip halfway, then place a strip perpendicular to them in the center. Unfold the strips over the perpendicular one, then fold back the alternating strips. Continue this weaving pattern until the lattice covers the pie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Trim the lattice strips even with the bottom crust edge, then fold the bottom crust over the ends of the strips and crimp decoratively. Brush the entire top with egg wash, which creates that gorgeous golden brown finish, and sprinkle with coarse sugar for extra crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the pie on the preheated baking sheet (this helps cook the bottom crust properly) and bake for 20 minutes at 200°C. Then reduce the temperature to 175°C (350°F) and bake for an additional 30-35 minutes, until the filling is bubbling vigorously and the crust is deep golden brown. If the edges brown too quickly, shield them with foil or a pie shield. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial—it allows the filling to set properly so it won't run when cut. The pie actually tastes better the day after baking, as the flavors have time to meld. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve at room temperature with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to balance the tartness of the cranberries. Your patience will be rewarded with clean slices that showcase the beautiful ruby filling against the flaky, golden crust. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen cranberries instead of fresh ones for this pie?
Yes, frozen cranberries work perfectly! Thaw them first and drain excess liquid to prevent a soggy crust. No need to adjust other ingredients, though you might need a touch more cornstarch (½ tablespoon extra) if your berries release a lot of juice during thawing.
Why is my cranberry pie filling runny when I cut into it?
Your pie likely hasn't cooled long enough. The filling needs at least 4 hours to set properly. Also check that you've used enough cornstarch (2 tablespoons for 600g cranberries) and that the filling bubbled vigorously during baking, which activates the thickening properties.
What's the best way to create a perfect lattice crust for a fruit pie?
For a perfect lattice, chill your dough strips before weaving. Start from the center, working outward. Use even pressure when folding strips back. For easier handling, return partially completed lattice to the fridge if dough becomes too soft, and use a ruler for consistent strip widths.
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