Cranberry Pie with Sugar (Printable)

Sweet-tart cranberries blend with citrus in a buttery crust baked to a golden finish.

# What You Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2 to 4 tablespoons ice water

→ Cranberry Filling

05 - 3 cups fresh or frozen cranberries
06 - 1 cup granulated sugar
07 - 1/4 cup all-purpose flour
08 - 1/4 teaspoon salt
09 - Zest of 1 orange
10 - 2 tablespoons fresh orange juice
11 - 1/2 teaspoon vanilla extract

→ Topping

12 - 1 tablespoon granulated sugar for sprinkling

# How-To Steps:

01 - In a large bowl, combine flour and salt. Cut cold, cubed butter into the dry ingredients using a pastry blender or fork until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Shape into disk, wrap in plastic, chill for 30 minutes.
02 - Heat oven to 400°F.
03 - On a floured surface, roll chilled dough to fit a 9-inch pie dish. Transfer dough to dish and trim edges.
04 - In a large bowl, toss cranberries with sugar, flour, salt, orange zest, orange juice, and vanilla extract until well coated.
05 - Pour cranberry filling into prepared crust and spread evenly. Sprinkle top with 1 tablespoon sugar.
06 - Bake for 45 to 50 minutes until crust is golden brown and filling bubbles; cover edges with foil if browning too quickly.
07 - Allow pie to cool completely before slicing and serving.

# Helpful Tips:

01 -
  • The cranberries soften into a jammy filling that tastes like fall distilled into one bite, sharp and sweet at once.
  • Your kitchen will smell incredible while it bakes, and people will arrive hoping they're just in time for a warm slice.
  • A pie that looks far more impressive than the twenty minutes of actual work it demands.
02 -
  • Ice water and cold butter are not optional if you want a truly flaky crust—skipping this step leaves you with a dense, tough pastry that tastes more like a cracker than a pie.
  • The filling will look runny before baking but thickens as it cools; patience here prevents the despair of slicing into a soupy pie.
03 -
  • If the crust tears while you're fitting it into the dish, don't panic—just pinch it back together; those little imperfections bake right in and no one will ever know.
  • Let your butter sit out for about ten minutes before cutting it into cubes so it's cold but not rock-hard, which makes it easier to distribute evenly through the flour.

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