Buttery Bliss: The Ultimate Cranberry Pie Recipe
Cranberry pie: a tart and sweet symphony encased in a flaky, buttery crust. It’s the perfect dessert for holidays, cozy gatherings, or simply when you crave a burst of vibrant flavor. This recipe takes the traditional cranberry pie to the next level, focusing on a truly exceptional, melt-in-your-mouth buttery crust and a perfectly balanced cranberry filling that isn’t overly tart or cloyingly sweet. Get ready to impress your family and friends with this stunning cranberry pie masterpiece!
**Why This Recipe Works:**
* **Buttery, Flaky Crust:** We’re using a technique that maximizes the butter content while keeping the dough cold, resulting in a tender and flaky crust that shatters with each bite.
* **Balanced Cranberry Filling:** The combination of fresh and dried cranberries, orange zest, and a touch of warming spices creates a complex and delicious filling that is both tart and sweet.
* **Easy to Follow:** This recipe breaks down each step into manageable instructions, making it accessible to both experienced bakers and beginners.
* **Make-Ahead Friendly:** You can prepare the crust and filling ahead of time, making it perfect for holiday gatherings.
**Ingredients:**
**For the Buttery Pie Crust:**
* 2 ½ cups (312g) all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into ½-inch cubes
* ½ cup (60g) vegetable shortening, very cold
* 6-8 tablespoons (90-120ml) ice water
**For the Cranberry Filling:**
* 4 cups (400g) fresh cranberries, rinsed and picked over
* 1 cup (120g) dried cranberries
* ¾ cup (150g) granulated sugar
* ¼ cup (50g) packed light brown sugar
* ¼ cup (30g) all-purpose flour
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* Zest of 1 orange
* 2 tablespoons orange juice
* 2 tablespoons unsalted butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)
**Equipment:**
* 9-inch pie plate
* Food processor (optional, but recommended for the crust)
* Large mixing bowl
* Plastic wrap
* Rolling pin
* Pastry brush
**Instructions:**
**Part 1: Making the Buttery Pie Crust**
The key to a truly buttery and flaky crust is keeping everything cold. Work quickly and efficiently to prevent the butter from melting.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. If you are using a food processor, combine these ingredients directly in the processor bowl.
2. **Cut in the Butter and Shortening (Food Processor Method):** Add the cold, cubed butter and shortening to the food processor bowl. Pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This should take about 10-15 pulses. Don’t over-process! You want to see visible pieces of butter, as these will create flaky layers in the crust.
3. **Cut in the Butter and Shortening (Manual Method):** If you don’t have a food processor, use a pastry blender or your fingertips to cut the cold butter and shortening into the flour mixture. Work quickly to prevent the butter from melting. The mixture should resemble coarse crumbs with some pea-sized pieces of butter remaining.
4. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, to the flour mixture. Pulse the food processor (or use a fork if mixing by hand) until the dough just comes together. Be careful not to add too much water, as this will make the crust tough. The dough should be slightly shaggy and not completely smooth.
5. **Divide and Chill:** Divide the dough in half. Form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for allowing the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
**Part 2: Preparing the Cranberry Filling**
While the crust is chilling, you can prepare the cranberry filling. This step is relatively simple and allows the flavors to meld together.
1. **Combine Ingredients:** In a large bowl, combine the fresh cranberries, dried cranberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, orange zest, and orange juice. Gently toss everything together until well combined. The flour helps to thicken the filling as it bakes.
2. **Macerate (Optional):** For a more intense cranberry flavor, you can let the filling sit at room temperature for about 30 minutes to an hour. This allows the sugars to draw out the juices from the cranberries, creating a more concentrated flavor. However, this step is optional, and you can proceed directly to assembling the pie.
**Part 3: Assembling and Baking the Pie**
Now comes the fun part: putting everything together and baking the pie to golden-brown perfection.
1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven. This will help to catch any drips from the pie and ensure that the bottom crust is properly cooked.
2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to your 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough hanging over the edge of the pie plate. You can crimp the edges of the crust with a fork or your fingers for a decorative finish.
3. **Add the Filling:** Pour the cranberry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter. This will add richness and flavor to the filling.
4. **Roll Out the Top Crust:** On a lightly floured surface, roll out the remaining dough disc into a 12-inch circle. Carefully place the dough over the filling. Trim any excess dough hanging over the edge of the pie plate. Crimp the edges of the top and bottom crusts together to seal the pie. Alternatively, you can cut the top crust into strips and create a lattice top.
5. **Cut Vents:** Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.
6. **Egg Wash and Sugar:** In a small bowl, whisk together the beaten egg with a tablespoon of water to create an egg wash. Brush the top crust with the egg wash, then sprinkle evenly with the tablespoon of granulated sugar. The egg wash will give the crust a beautiful golden-brown color, and the sugar will add a touch of sweetness and sparkle.
7. **Bake:** Place the pie on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely cover the pie with aluminum foil during the last 15-20 minutes of baking.
8. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial for allowing the filling to set properly. If you cut the pie while it’s still warm, the filling will be runny.
**Tips for Success:**
* **Use Cold Ingredients:** The key to a flaky crust is keeping everything cold. Use very cold butter, shortening, and ice water. You can even chill your flour and mixing bowl before starting.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together, and avoid kneading it.
* **Chill the Dough:** Chilling the dough is crucial for allowing the gluten to relax and the butter to firm up. This will result in a tender and flaky crust.
* **Blind Bake (Optional):** If you want to prevent the bottom crust from becoming soggy, you can blind bake it before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
* **Use a Pie Shield:** If the crust starts to brown too quickly, you can use a pie shield or strips of aluminum foil to cover the edges of the crust.
* **Let it Cool Completely:** Let the pie cool completely before slicing and serving. This will allow the filling to set properly.
**Variations:**
* **Add Nuts:** Add chopped pecans or walnuts to the filling for a nutty crunch.
* **Use Different Spices:** Experiment with different spices, such as cardamom, ginger, or cloves.
* **Add Apples or Pears:** Combine cranberries with diced apples or pears for a more complex flavor.
* **Make a Crumble Topping:** Instead of a top crust, you can use a crumble topping made from flour, butter, sugar, and oats.
* **Lattice Top:** Create a decorative lattice top instead of a full top crust.
**Serving Suggestions:**
* Serve the cranberry pie warm or at room temperature.
* Top with a scoop of vanilla ice cream or whipped cream.
* Dust with powdered sugar for a pretty presentation.
* Serve with a cup of hot coffee or tea.
**Storage:**
* Cranberry pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Cover the pie tightly to prevent it from drying out.
* You can also freeze the pie for up to 2 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw the pie in the refrigerator overnight before serving.
**Make-Ahead Instructions:**
* **Crust:** The pie crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Wrap the dough tightly in plastic wrap.
* **Filling:** The cranberry filling can be made ahead of time and stored in the refrigerator for up to 2 days. Store the filling in an airtight container.
**Nutritional Information (per slice, approximate):**
* Calories: 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 2-3g
* Sugar: 30-35g
* Protein: 3-4g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This Buttery Cranberry Pie recipe is a true showstopper. The combination of the flaky, buttery crust and the tart-sweet cranberry filling is simply irresistible. Whether you’re making it for a holiday gathering or a cozy night in, this pie is sure to impress. So gather your ingredients, put on your apron, and get ready to bake up a slice of pure bliss!
Enjoy! Remember to share your creations and variations, happy baking!