How to Make a Holiday Cranberry Pie: Cranberry Pie Recipe
Written by MasterClass
Last updated: Nov 15, 2022 • 2 min read
With its buttery crust and tart-sweet cranberry filling, cranberry pie is a welcome change from the usual pumpkin, sweet potato, and pecan pies that typically grace a holiday dessert spread. The jewel tone filling adds a pop of color to the earthy tones of an autumnal table.
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What Is Cranberry Pie?
Cranberry pie is a single-crust dessert that is simple to make but complex in flavor. Some might be familiar with cranberry pie’s more tart and slightly savory cousin, cranberry sauce. In this cranberry pie recipe, tangy cranberries mixed with the bold flavors of orange and ginger create a taste that is both familiar and intriguing. A flaky all-butter pie crust balances the sharpness of tart cranberries.
Cranberry pie is flavorful enough to stand on its own, but an orange-scented whipped cream, brown sugar crumble, or scoop of vanilla ice cream would be delicious pairings for this fruit pie. You can bump up the fiber in this recipe by adding diced apples. To make an apple cranberry pie, reduce the sugar in the filling by one-quarter cup to compensate for the natural sugars in the apples.
3 Tips for Making Cranberry Pie
Here’s how to make the best cranberry pie at home.
- 1. Chill the crust before baking. Cold butter will create the flakiest layers and a tender crumb.
- 2. Buy fresh cranberries. While not always available, cranberries are best when fresh and in-season. Frozen cranberries are your next best option. While dried cranberries have many delicious uses, they won’t work for this pie.
- 3. Add vodka to your pie dough. Alcohol will keep gluten from developing and ensure a crisp and tender crust. The alcohol in the pie crust recipe is minimal and will cook off during baking, so you won’t ever taste it.
Cranberry Pie Recipe
makes
1 8-inch pieprep time
1 hrtotal time
4 hr 30 mincook time
30 minIngredients
For the crust:
For the cranberry filling:
- 1
Make the crust: In the bowl of a food processor, combine the flour, sugar, salt, and butter. Pulse until the mixture resembles wet sand.
- 2
Slowly drizzle in the ice water and vodka (if using) one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.
- 3
Carefully shape the dough into a ball and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- 4
On a lightly floured surface, roll the dough into a 12-inch circle, then press into a 8-inch pie pan, taking care not to stretch the dough.
- 5
Trim the edge, leaving a 1-inch overhang. Fold the excess dough under so it sits highly on the rim of the pan and flute as desired. Refrigerate for 30 minutes.
- 6
Make the filling: In a large bowl, combine the cranberries, sugar, and orange zest. Let macerate for 45 minutes.
- 7
Preheat the oven to 425 degrees Fahrenheit.
- 8
Add the orange juice, cornstarch, and salt to the cranberry mixture. Stir until well combined.
- 9
Transfer the cranberry mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 4 minutes.
- 10
Pour the filling into the chilled pie crust and place the pie on a rimmed baking sheet.
- 11
Bake for 10 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake until the filling bubbles and the crust is golden brown, 20 minutes more.
- 12
Once baked, cool to room temperature on a wire rack for at least 3–4 hours before slicing.
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