Cranberry Pie Recipe

I absolutely love how this cranberry pie recipe balances tartness with just the right amount of sweetness. It’s the perfect dessert when you want something fresh and festive, especially during the holidays or those crisp autumn days. The fresh cranberries give it a wonderful zing, but the orange juice and zest add that subtle citrus warmth that makes it stand out from your average fruit pie.

When I first tried this cranberry pie recipe, I was amazed at how the filling thickened up beautifully without turning too jelly-like. You’ll find that the crust turns out buttery and flaky, holding everything together without feeling heavy. This recipe has become my go-to when friends come over—I promise you, you’ll get rave reviews too!

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Ingredients You’ll Need

The ingredients in this cranberry pie recipe come together to create that classic tart-sweet flavor combo you want in a fruit pie. The fresh cranberries are key, so be sure to find good quality ones, and the mix of butter and shortening in the crust results in that dreamy, flaky texture that holds up beautifully.

• All-purpose flour: Make sure it’s fresh to get a tender crust and a well-textured filling.
• Granulated sugar: Balances the tart cranberries perfectly without overpowering.
• Salt: Enhances flavor in both crust and filling—don’t skip it!
• Vegetable shortening: Adds tenderness to the crust and helps keep it flaky.
• Unsalted butter: Gives rich flavor and a delicate crumb.
• Ice water: Essential to bind the crust dough without warming the fats.
• Fresh cranberries: The star of the pie—look for firm, bright ones.
• Fresh orange juice: Adds citrus brightness that complements the berries.
• Cornstarch: Thickens the cranberry filling to just the right consistency.
• Additional flour for filling: Helps stabilize the filling along with cornstarch.
• Ground ginger: Gives a subtle warm spice that pairs beautifully with cranberries.
• Orange zest: Amplifies the fresh citrus notes in the pie.
• Vanilla extract: Rounds out the filling’s flavor with softness and depth.

Variations

I like to play around with this cranberry pie recipe depending on what I have on hand or who I’m serving it to. You can easily adjust the spices or incorporate other fruits to make it your own. Trust me, the flexibility makes this recipe really fun and approachable.

• Spice it up: I sometimes add a pinch of cinnamon or nutmeg with the ginger for a warmer, cozier filling – it’s great during those chilly winter months.
• Fruit twist: Toss in a handful of chopped apples or pears with the cranberries for added texture and sweetness; my family loves this combo.
• Gluten-free crust: I’ve swapped the all-purpose flour for a gluten-free blend with good success, but be sure to chill the dough well to prevent crumbliness.
• Less sugar: If you prefer tart, try cutting back on the sugar a bit—you’ll still get deliciousness without it being too sweet.

How to Make Cranberry Pie Recipe

Step 1: Make the Flaky Crust

Start by combining the flour, sugar, and salt with the cold vegetable shortening and butter in a food processor. Pulse it just until the mixture resembles wet sand—this helps create that tender, flaky texture you want. Slowly drizzle in the ice water, one tablespoon at a time, pulsing after each addition just until the dough begins to hold together; you might not need the full amount. Overworking the dough or adding too much water can make the crust tough, so keep it light and chill the dough after shaping it into a disc—this is a step you don’t want to rush.

Step 2: Chill and Roll Out the Dough

Once your dough is chilled for at least an hour, roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Then fold the excess dough under itself so it rests nicely on the rim, and flute the edges if you like. After shaping, pop the crust back in the fridge for at least 30 minutes before filling—chilling again prevents shrinking and helps keep those edges crisp and pretty when baked.

Step 3: Prepare the Cranberry Filling

While the crust chills, mix together the fresh cranberries, granulated sugar, orange juice, cornstarch, flour, ground ginger, salt, orange zest, and vanilla extract in a large bowl. The cornstarch and flour will help thicken everything up as it bakes, and the ginger and orange zest add complexity to the tart berries. I find stirring everything together thoroughly ensures that the sugar and spices are well-distributed—it makes a difference in each bite.

Step 4: Assemble and Bake

Pour the filling evenly into the chilled pie crust. You can either leave the top open or add a lattice crust if you’re feeling fancy. I love the rustic beauty of a simple open top—the filling bubbles nicely and the cranberries get a lovely slight caramelization on top. Bake in a preheated oven at 375°F (190°C) for about 30 minutes or until the crust is golden and the filling is bubbling. Keep an eye on the edges—you might want to shield them with foil partway through baking to avoid over-browning.

How to Serve Cranberry Pie Recipe

Garnishes

I love topping my cranberry pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream—both help mellow the tartness and add a creamy contrast. Sometimes I sprinkle a little extra orange zest or toasted pecans on top for color and crunch, which just elevates the presentation and flavor.

Side Dishes

This cranberry pie pairs wonderfully with a warm cup of coffee or spiced tea. If you’re serving it as part of a holiday meal, try it alongside savory dishes like roasted turkey or glazed ham—its bright flavors cut through the richness perfectly.

Creative Ways to Present

For a special occasion, I like to serve individual mini cranberry pies using ramekins or small tart pans—you get beautiful personal-sized portions and a pretty presentation. You might also drizzle a little white chocolate or make decorative cut-out shapes from extra pie dough to place on top for an artistic touch.

Make Ahead and Storage

Storing Leftovers

After baking, I let the pie cool completely before covering it tightly with plastic wrap or foil and storing it in the fridge. It usually stays fresh and delicious for 3-4 days—I often slice a piece for breakfast the next day; it’s just that good.

Freezing

If you want to make this cranberry pie recipe ahead of time, you can freeze the unbaked assembled pie by wrapping it well in plastic and foil. When ready to bake, thaw it overnight in the fridge. I’ve found that freezing the baked pie after cooling is also possible, but I prefer freezing before baking—it keeps the crust from getting soggy.

Reheating

To warm up leftovers, I pop a slice into the oven at 350°F (175°C) for about 10-15 minutes. This brings back a bit of crispness to the crust and warms the filling without drying it out. Avoid microwaving if you want to preserve that flaky texture.

FAQs

Final Thoughts

This cranberry pie recipe feels like a warm hug — vibrant and comforting at the same time. I always look forward to making it because it’s a simple way to bring brightness to the table with fresh fruit and a buttery crust. If you’re looking for a guaranteed crowd-pleaser that’s not too complicated, this is it. Seriously, give it a try, and I bet you’ll find yourself baking it again and again, just like I do!

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