Don’t overlook this tasty seasonal treat! Truthfully, Cranberry Pie takes cranberry-lovin’ to a whole new level and we have fallin’ head over heels for it! Perched atop a homemade flaky pie crust, these delightfully and uniquely tart cranberries are expertly seasoned with orange zest, orange juice, some ginger, and a touch of vanilla, then baked until bubbly for the best cranberry presentation around. Good things take time and Cranberry Pie is worth every second; truth be told, it will disappear in a heartbeat! Don’t you just love a good pie?!


For the crust:

  • 1 1/2 cups all-purpose flour, plus more, to taste, for dusting the work surface
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons shortening, cold, cut into pieces
  • 5 tablespoons butter, cold, cut into pieces
  • 5 tablespoons water, ice-cold

For the filling:

  • 6 cups fresh cranberries
  • 2 cups granulated sugar
  • 1/3 cup fresh orange juice
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla extract


Step 1 –In the container of a food processor, add the 1 1/2 cups of the flour, 1 tablespoon of the granulated sugar, 1/4 teaspoon of the salt, the cold shortening, and the cold butter and process until the mixture resembles wet sand.

Step 2 –One tablespoon at a time, slowly drizzle the ice-cold water into the dough mixture and process until the dough begins to hold together.

Step 3 –By hand and on a flat surface, remove the dough mixture from the container, shape it into a ball, and then flatten it into a disc.

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Step 4 –With plastic wrap, cover the dough disc and transfer it to the refrigerator to chill for at least 1 hour and up to 2 days.

Step 5 –After the dough has chilled, using the extra flour, lightly dust a work surface, turn the dough out onto the surface, then with a rolling pin, roll the dough disc into a 12-inch circle.

Step 6 –In an ungreased 9-inch pie pan, without stretching, add the dough circle to the pan and trim the edge to leave a 1-inch overhang.

Step 7 –Fold the dough overhang under so the dough sits up on the rim of the pie pan, and flute as desired.

Step 8 –Transfer the dough to the refrigerator and let it chill, about 30 minutes.

Step 9 –While the crust is chilling, in a clean container of a food processor, add the cranberries and pulse until finely chopped.

Step 10 –In a large bowl, add the chopped cranberries and the remaining granulated sugar and stir to combine.

Step 11 –Let the cranberry mixture sit at room temperature until the sugar soaks into the fruit, about 1 hour.

Step 12 –Move the oven rack to the lower third position and preheat the oven to 450 degrees F.

Step 13 –Add the orange juice, the cornstarch, the remaining 3 tablespoons of the flour, the ginger, the remaining salt, the orange zest, and the vanilla extract to the cranberry mixture and stir until well-combined.

Step 14 –In a medium saucepan over medium heat, add the cranberry mixture and cook, while stirring constantly, until thickened, about 3 minutes.

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Step 15 –Evenly pour the cranberry mixture into the chilled crust and place the pie on a rimmed baking sheet.

Step 16 –Bake for about 10 minutes.

Step 17 –Decrease the oven heat to 350 degrees F and bake until the filling is bubbling, about 20 minutes. If the edges become too brown during baking, cover the edges only with a pie shield or aluminum foil.

Step 18 –Transfer the baked pie from the oven to a wire rack and let it cool for at least 4 hours.

Step 19 –Once cool, using a sharp knife, cut the pie into serving-sized slices and serve.