Cranberry Pie with Sugar

My sister called me in a panic one November, asking if I could bring dessert to Thanksgiving dinner. I had about two hours, and somehow I remembered my grandmother's cranberry pie—not the complicated lattice version, but the honest, straightforward one with a crimson filling that caught the light like stained glass. The first time I made it alone, I was twenty-three and convinced I'd ruin the crust, but when that buttery shell came out golden and the tart berries bubbled beneath a simple sugar crust, I understood why she'd made it every year.

I made this pie for a small dinner party last December, and my friend Sarah—who claims she doesn't like tart things—went back for seconds. Watching her face change from skeptical to surprised to genuinely happy over something I'd made with my own hands felt like the real reward, better than any compliment.

Ingredients

• All-purpose flour (1 1/4 cups for crust, 1/4 cup for filling): The flour in the filling acts like a quiet thickener, keeping the cranberry mixture from being soupy, while the crust flour needs to be cold and handled minimally so it stays tender.
• Unsalted butter (1/2 cup, cold and cubed): Cold butter is non-negotiable here—it creates those little pockets that steam up in the oven and make the crust flaky and golden rather than tough.
• Fresh or frozen cranberries (3 cups): Frozen berries work beautifully and cost less; they'll thaw as they bake and release their juice into the filling without losing any tartness.
• Granulated sugar (1 cup plus 1 tbsp for topping): The sugar mellows the cranberries' sharpness and caramelizes slightly on top during baking, creating that pleasing crunch.
• Orange zest and juice: This is where the magic happens—the citrus brightens everything and keeps the pie from tasting one-dimensional or heavy.
• Salt and vanilla extract: A pinch of salt amplifies the cranberry flavor, and vanilla adds a whisper of warmth that rounds out the whole thing.

Instructions

Make the crust:

Combine your flour and salt, then work the cold butter in with a pastry blender or even two forks—you're aiming for a texture like coarse breadcrumbs, with pea-sized bits of butter still visible. Add ice water slowly, just until the dough comes together without being wet; handling it too much or adding too much water turns it tough instead of tender.

Chill and prep:

Wrap your dough disk in plastic and let it rest in the fridge for at least thirty minutes while you preheat the oven to 400°F. This waiting time is when the gluten relaxes and the butter stays cold, both essential for a flaky result.

Roll and fit:

On a lightly floured surface, roll the cold dough to fit your 9-inch pie dish, then transfer it carefully and trim the edges flush. A dull knife or even a fork works for trimming—you're not trying to be perfect, just neat.

Mix the filling:

In a large bowl, toss the cranberries with sugar, flour, salt, orange zest, orange juice, and vanilla until everything is evenly coated. The mixture will look slightly wet, which is exactly what you want—that liquid will thicken as it bakes.

Assemble and bake:

Pour the cranberry filling into the crust, spread it level, and sprinkle the top with a tablespoon of sugar for a subtle sparkle. Bake for forty-five to fifty minutes until the crust is deep golden and the filling bubbles slightly at the edges; if the crust edges start browning too fast, lay a loose foil tent over the top.

Cool with patience:

Let the pie cool completely on a rack before slicing—it needs time to set so the filling doesn't run all over the plate. Warm pie is delicious but structurally a mess; cooled pie is a triumph.

Save

There's a moment in every successful pie when you slice into it and the knife glides through the golden crust without resistance, the filling holds its shape with that slight shimmer of cranberry glaze, and you think, I actually did that. That feeling is what keeps me coming back to this recipe year after year.

Variations Worth Trying

A lattice top transforms this pie into something formal enough for a showstopper moment—just double your crust recipe and weave strips over the filling before baking. If oranges don't speak to you, try lemon zest and juice for a sharper edge, or even a touch of ginger for something warm and unexpected.

Serving and Storage

Serve this pie at room temperature or even slightly chilled, with whipped cream or vanilla ice cream melting into the warm cranberry filling. Leftovers keep well covered at room temperature for a day, or refrigerated for three days, and the pie actually tastes better on day two when the flavors have settled and deepened.

Why This Pie Matters

Pie baking is one of those old-fashioned skills that feels magical to people who've never tried it, and this recipe proves you don't need hours or fancy equipment to create something memorable. Every element—the butter-tender crust, the bright filling, the simple sugar sparkle on top—serves a purpose, and when they come together, it's not luck, it's just good cooking.

• Make the crust ahead and freeze it, wrapped well, for up to a month of pie-ready convenience.
• Use a pie weights or dried beans if your crust seems to puff up too much in the oven.
• This pie brings people together in a way that fancier desserts somehow don't, so never underestimate its power at a table.

Save

This cranberry pie tastes like gratitude and simplicity, the kind of dessert that reminds you why homemade matters. Once you've made it, it becomes a quiet tradition you'll want to repeat.

Recipe FAQs

→ How do I achieve a flaky crust?

Use cold butter cut into flour until crumbly and avoid overworking the dough. Chill before rolling out to maintain flakiness.

→ Can I use frozen cranberries?

Yes, frozen cranberries work well; just thaw slightly and drain excess liquid if necessary before mixing.

→ What gives the tart its citrus flavor?

Fresh orange zest and juice are incorporated to brighten the sweet-tart cranberry filling.

→ How do I prevent a soggy bottom crust?

Chilling the dough and using a flour coating in the filling helps absorb moisture, plus baking at high heat ensures a crisp crust.

→ What variations can I try for the topping?

You can sprinkle sugar or create a lattice crust by weaving additional strips for a decorative finish.