By Becky Hardin
Published Oct 9, 2023
This homemade Cranberry Pie recipe is made from scratch, and it’s filled with all the coziness you need for a holiday dessert! A perfectly-sweet cranberry and orange filling is baked into a simple pie crust, and topped with adorable fall-themed pie crust pieces.
What’s in this Cranberry Pie Recipe?
Tart, juicy cranberries are tempered with orange juice and plenty of sugar to create a balanced and fruity pie that makes a great contrast to a heavy Thanksgiving meal!
- All-Purpose Flour: Forms the base of the pie crust , giving it structure.
- Granulated Sugar: Sweetens the pie crust and the cranberry filling.
- Kosher Salt: Enhances the natural flavor of the crust and filling.
- Unsalted Butter: Helps create delicate, flaky layers in the crust.
- Vegetable Shortening: Has a higher melting point than butter, allowing the crust to bake more evenly.
- Ice Water: Adds moisture to the crust while keeping it cold so that the butter doesn’t melt.
- Cranberries: You can use fresh or frozen cranberries in this recipe.
- Orange Juice: Balances the intense tartness of the cranberries. I prefer to use freshly squeezed orange juice from real oranges for a more prominent citrus flavor.
- Cornstarch: Helps thicken the filling so it doesn’t ooze out of the crust when cut.
- Vanilla Extract : Enhances the sweetness of the pie.
- Egg: Helps the crust bake up shiny in the oven.
Pro Tip: Sprinkle the egg-washed crust with coarse sugar for a bit of sparkle and crunch!
Variations on Cranberry Orange Pie
I love this tart and tasty pie! But if you’re worried about it being too tart for your liking, try mixing it with some sliced apples, pears, blueberries, or raspberries to temper the flavor. You can also mix in chopped pecans or walnuts for a delightful crunch!
Cranberries are notorious for their tart flavor, but this pie balances that out with orange juice and plenty of sugar!
The secret to keeping the dough from sticking is the flour. Dust the surface, dust the rolling pin, dust your hands, and dust the dough with flour as you proceed through the steps. Flour keeps the dough from sticking, but make sure not to overdo it, or it’ll get too dry.
In truth, both fresh and frozen cranberries work equally well for this pie, so use whatever you can find!
I prefer to use a food processor to break up these cranberries so that they release more of their juices and thicken up more easily once cooked into a filling.
How to Store
Store leftover cranberry pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
How to Freeze
Freeze cranberry pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 4 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Decorate this juicy cranberry orange pie with sugared cranberries and dried orange slices , and serve it with pumpkin ice cream ! This recipe is definitely one to add to your Thanksgiving pie options.
Ingredients1x2x3x
For the Crust
- ▢ 2½ cups all-purpose flour 300 grams
- ▢ 2 teaspoons granulated sugar 8 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ ½ cup unsalted butter 114 grams, COLD and cut into small cubes (½ stick)
- ▢ ½ cup vegetable shortening 92 grams, COLD (¼ stick)
- ▢ ½ cup ice water 114 grams
For the Filling
- ▢ 20 ounces fresh or frozen cranberries 567 grams (about 6 cups)
- ▢ 2 cups granulated sugar 400 grams
- ▢ ⅓ cup freshly squeezed orange juice 76 grams (from 2 oranges)
- ▢ 7 tablespoons cornstarch 49 grams (¼ cup + 3 tablespoons)
- ▢ ¼ teaspoon kosher salt
- ▢ 1 tablespoon pure vanilla extract 12 grams
For Topping
- ▢ 1 large egg 50 grams, beaten
- ▢ Coarse sugar optional
Video
Instructions
- In a large bowl, whisk the flour, sugar, and salt together. 2½ cups all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon kosher salt
- Add in the butter and shortening. Use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller. ½ cup unsalted butter, ½ cup vegetable shortening
- Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together. ½ cup ice water
- Use your hands to gently knead the dough a few times until it comes together.
- Divide the dough in half, form each half into a disc, and tightly wrap each piece in plastic wrap. Refrigerate for 1 hour.
- On a floured work surface, roll one half of the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Place in the refrigerator.
- Roll and cut the second pie crust into shapes using cookie cutters. (Or you can choose to do a lattice pattern or a full top pie crust.) Transfer cutout shapes to a baking sheet and refrigerate while you make the filling.
- Preheat oven to 375°F.
- Add the cranberries, sugar, orange juice, cornstarch and salt to your food processor. Pulse until the cranberries are chopped and the ingredients are evenly distributed, scraping down the sides as needed. 20 ounces fresh or frozen cranberries, 2 cups granulated sugar, ⅓ cup freshly squeezed orange juice, 7 tablespoons cornstarch, ¼ teaspoon kosher salt
- Pour the filling into a pot and cook until the sauce simmers and thickens. Remove from the heat and stir in the vanilla extract. 1 tablespoon pure vanilla extract
- Pour into your prepared pie crust top with cutout pie crust pieces. Egg wash the crust and sprinkle on some coarse sugar. Bake for 30-40 minutes or until the crust is browned. 1 large egg, Coarse sugar
- Cool completely on a wire rack before serving.
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Pie Pan
- Food Processor
Becky’s Tips
- If you want to make pie crust decorations, double the crust recipe.
- If you are using frozen cranberries, there is no need to thaw.
- You can use two store-bought pie crusts in place of the homemade crusts.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Fruit Pie Recipes We Love
- Fresh Strawberry Pie
- Dutch Apple Pie
- Blueberry Pie
- Blackberry Cobbler
- Pear Pie
- Raisin Pie
- Sour Cream Lemon Pie
- Homemade Cherry Pie
- Lemon Meringue Pie
- Homemade Apple Pie
Cranberry Pie Recipe
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Pie Pan
- Food Processor
Ingredients
For the Crust
- 2½ cups all-purpose flour 300 grams
- 2 teaspoons granulated sugar 8 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup unsalted butter 114 grams, COLD and cut into small cubes (½ stick)
- ½ cup vegetable shortening 92 grams, COLD (¼ stick)
- ½ cup ice water 114 grams
For the Filling
- 20 ounces fresh or frozen cranberries 567 grams (about 6 cups)
- 2 cups granulated sugar 400 grams
- ⅓ cup freshly squeezed orange juice 76 grams (from 2 oranges)
- 7 tablespoons cornstarch 49 grams (¼ cup + 3 tablespoons)
- ¼ teaspoon kosher salt
- 1 tablespoon pure vanilla extract 12 grams
For Topping
- 1 large egg 50 grams, beaten
- Coarse sugar optional
Instructions
- In a large bowl, whisk the flour, sugar, and salt together. 2½ cups all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon kosher salt
- Add in the butter and shortening. Use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller. ½ cup unsalted butter, ½ cup vegetable shortening
- Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together. ½ cup ice water
- Use your hands to gently knead the dough a few times until it comes together.
- Divide the dough in half, form each half into a disc, and tightly wrap each piece in plastic wrap. Refrigerate for 1 hour.
- On a floured work surface, roll one half of the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Place in the refrigerator.
- Roll and cut the second pie crust into shapes using cookie cutters. (Or you can choose to do a lattice pattern or a full top pie crust.) Transfer cutout shapes to a baking sheet and refrigerate while you make the filling.
- Preheat oven to 375°F.
- Add the cranberries, sugar, orange juice, cornstarch and salt to your food processor. Pulse until the cranberries are chopped and the ingredients are evenly distributed, scraping down the sides as needed. 20 ounces fresh or frozen cranberries, 2 cups granulated sugar, ⅓ cup freshly squeezed orange juice, 7 tablespoons cornstarch, ¼ teaspoon kosher salt
- Pour the filling into a pot and cook until the sauce simmers and thickens. Remove from the heat and stir in the vanilla extract. 1 tablespoon pure vanilla extract
- Pour into your prepared pie crust top with cutout pie crust pieces. Egg wash the crust and sprinkle on some coarse sugar. Bake for 30-40 minutes or until the crust is browned. 1 large egg, Coarse sugar
- Cool completely on a wire rack before serving.
Video
Notes
- If you want to make pie crust decorations, double the crust recipe.
- If you are using frozen cranberries, there is no need to thaw.
- You can use two store-bought pie crusts in place of the homemade crusts.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
