Cranberry Pie Recipe
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5 from 1 vote

Cranberry Pie

This simple cranberry pie will make an excellent addition to your Thanksgiving table! This recipe calls for fresh cranberries but frozen can also be used. 
Prep Time25 mins
Cook Time30 mins
Resting Time2 hrs 30 mins
Total Time55 mins
Yields: 10 servings
Calories: 368
Author: Jen Sobjack


For the crust

  • 1 and 1/2 cups (195 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cold shortening cut into pieces
  • 5 tablespoons cold butter cut into pieces
  • 5 tablespoon ice water

For the filling


Make the crust

  • Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand.
  • Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.
  • Shape the dough into a ball and flatten into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang. Fold the excess dough under so it sits up on the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.

Make the filling

  • Combine the cranberries and sugar in a large bowl. Let sit for 1 hour.
  • Adjust the oven rack to the lower third position and heat to 450°F.
  • Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined. 
  • Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
  • Pour the filling into the cold crust and place the pie on a rimmed baking sheet.
  • Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
  • Transfer to a wire rack and cool at least 4 hours before slicing.

Make ahead tip

  • The baked and cooled pie will keep for up to 5 days stored in the refrigerator.
  • The pie crust dough can be prepared ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. 
  • The baked pie freezes well for up to 3 months. Thaw in the refrigerator overnight. 
  • The prepared filling can be refrigerated for up to 2 days or frozen for up to 3 months, thaw in the refrigerator overnight.


*Frozen and thawed cranberries can be used if you don't have access to fresh cranberries.
Double the pie crust and use the second disc to make pie crust cutouts for decoration. Roll the dough into a 10-inch circle and use a 1-inch leaf & pumpkin-shaped cookie cutter to cut shapes from the pie crust. Place them in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar. Bake at 375°F for 10-15 minutes, until lightly golden brown. Cool completely and place them over the filling.
Adapted from Bon Appétit