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cranberry pie (2 crust)

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

I don't know why I never thought of a Cranberry Pie before. I'm sure others have made them, but honestly, I have never heard of one. I love tart pies....apple, rhubarb, lemon, lime, etc. I will categorize this one as such. This pie will serve 10, as you do not need a really big piece to be satisfied. It is perfect served a la mode. Being a cranberry thing......it is a big contender for the Holiday Baking List!

yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For cranberry pie (2 crust)

  • 2 1/3 c
    flour
  • 3/4 tsp
    salt
  • 14 Tbsp
    cold unsalted butter, cut in pats
  • 5 Tbsp
    ice water
  • FOR THE FILLING
  • 12 oz pkg
    fresh cranberries
  • 1/4 c
    flour
  • 1 1/4 c
    sugar
  • 1/8 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1 Tbsp
    cold unsalted butter

How To Make cranberry pie (2 crust)

  • 1
    To make the pastry, place the 2 1/3 cup flour and 3/4 tsp salt in a food processor. Pulse to mix. Add the butter pats and pulse approx 24 times or until a coarse meal is achieved.
  • 2
    Add 4 Tbsp of the ice water and pulse dough 12 times. Add the other 1 Tbsp of ice water and pulse until the dough starts to come together, about 12 times.
  • 3
    Place dough in bowl and gather with hands to form a ball. Divide in half and make 2 discs. Stack between sheets of waxed paper and chill in fridge for 20-30 minutes.
  • 4
    Meanwhile, make the filling by rinsing the fresh cranberries in a colander and draining well.
  • 5
    Measure the flour, sugar, salt, and cinnamon in a large bowl and mix well. Add the cranberries and toss well.
  • 6
    Roll out one of the discs on a well floured surface to fit in a 9 inch pie pan. Line the pie pan with the pastry.
  • 7
    Place all the cranberries in the pie shell. Distribute the sugar mix evenly. Dot with the cold butter.
  • 8
    Roll out second disc for the top crust on a well floured surface. Place on top of lower crust and cranberries and seal the edges well. Cut a hole and vents in the top of the crust.
  • 9
    Bake in a 425 degree oven for 12 minutes. Reduce heat to 375 degrees and bake 48-53 minutes more. The filling will be bubbling and the crust will be nicely colored. Use a pie shield if the edges of the crust start to burn.
  • 10
    Cool pie on a rack. Serve warm or room temp. This pie is delicious with vanilla ice cream.
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