Homemade easy cranberry pie with homemade pie crust featuring flakey, buttery crust and a citrusy tart cranberry filling topping with whipped cream and sugared berries. If you are a cranberry sauce person this mini pie will become your new favorite holiday flavor. A splash of orange juice tossed with cornstarch to help thicken the filling holds up nicely in my ultra flakey, never soggy, pie shell.
Homemade Pie Crust
What makes up a pie shell? Flour, butter, and water are your basics. My first tip is to cube your butter and then let the butter chill in your refrigerator for an hour. This way when you pulse the flour and butter together it creates small butter chunks just before you pour the water down the tube. You can use two knives to cut the butter in the flour but appliances help simplify the recipe and your life so may I suggest to invest in a food processor! I use this processor in cookbook and most recipes you see online. Here is the pie crust recipe you will use for this recipe!
Pulsed fresh cranberry chunks with two pie crusts and whipped cream will dazzle your dessert table.
Using A Pie Maker
For this pie, I used this pie maker. What a game changer! I thought it would take about 20 minutes and this pie was ready in less than 10 minutes! The impressive heating system baked the crust to perfection for a golden, brown ready to eat pie! All you do is use the provided cutter to cut the dough accordingly for a top and bottom crust then assemble. After you assemble your pie you will plug the pie maker in and wait about 5-8 minutes. Done! The downfall, it only makes one at a time so this wouldn’t be for a large gathering but perhaps a small fun dinner party idea or date night dessert. For multiple pies at once, try this!
The Cranberry Filling
This is the most simple filling you will ever make! 4 ingredients starting with freshly pulsed cranberries, sugar, orange juice, and cornstarch. First, we combine the sugar and the cranberries. The sugar starts to soften the fruit and helps release juices. Then, we add in a splash of orange juice so the citrus flavor to cut through the tart berries. Lastly, we toss with cornstarch. This ingredient is key because it thickens the mixture and holds it all together rather than cutting into your pie to reveal a sloppy mess. Enjoy with a dollop of whipped cream, ice cream, or a dust of powdered sugar!
Easy Cranberry Pie With Homemade Pie Crust
Equipment
- large bowl
- Spatula
- Pie maker optional
Ingredients
- 6 cups fresh cranberries
- 2 cups granulated sugar
- 1/4 cup orange juice
- 2 tablespoons cornstarch
Instructions
- Make your pie shells ahead of time if not using a premade pie shell.
- In a food processor, process cranberries into small chunks.
- In a large bowl combine berries and sugar. Allow to sit for 55 minutes to one hour minutes.
- Add the orange juice and cornstarch. Toss to combine.
- Add your bottom pie shell to your pie maker and add filling to the top. Place the second pie shell onto. Press the maker down and follow instructions. Mine too only 5-8 minutes. Let sit for 1 minutes. Remove and invert onto a plate, then invert again so the pie is sitting up right.
- Repeat and allow to rest 15 minutes before diving in!
- If you are using two full 12" pie shells, assemble in your 9" baking dish and bake 10 minutes at 450°F then reduce temperature to 350°F and bake for another 20 minutes. Cover the edges of the pie if they start to become too brown. Enjoy!
- Store in the refrigerator, covered, for up to 5 days.