Cranberry Pie
Cook time
Total time
This recipe is for a one 9-inch pie plate and is adapted from the cookbook, The Four & Twently Blackbirds Pie Book.
Serves: 1 pie
  • For the Pie Crust:
  • 312 g flour (2½ cups)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 226 g butter (2 sticks), cold and cut into cubes
  • 236 ml water (1 cup)
  • 60 ml cider vinegar (1/4 cup)
  • ice cubes
  • For the Cranberry Filling:
  • ¾ cup dried cranberries
  • 100 g sugar (1/2 cup)
  • 90 g brown sugar (1/2 cup)
  • ½ teaspoon salt
  • 4 tablespoons starch
  • ¼ teaspoon cinnamon
  • ¼ teaspoon all spice
  • 565 g whole fresh cranberries (4 cups or 20 ounces)
  • ½ vanilla bean, split open and seeds scraped out
  • 1 egg, beaten
  • 1 egg (for the egg wash), beaten
  1. For the Pie Crust:
  2. Combine the flour, salt, and sugar together in a large bowl.
  3. Add the cold, cubed butter and cut into the flour with a pastry blender, fork, or the tips of your fingers.
  4. Continue cutting in the butter until mostly pea-sized pieces remain.
  5. Measure the water and cider vinegar into a cup and add the ice.
  6. One tablespoon at a time, add the water/vinegar mixture to the dough.
  7. Continue adding the water and vinegar as needed until the dough comes together in a ball.
  8. There should be pieces of butter marbled throughout the dough.
  9. Split the dough in half, form into disks, cover with plastic wrap, and place in the fridge for at least an hour.
  10. Roll out one of the disks and lay into the prepared pie plate. Remove excess dough and crimp the edges, if desired. Place in the refrigerator.
  11. Prepare the top half of the dough by either rolling out the dough and braiding the dough (as I did), or creating any type of decoration that you'd like. You can even just rolling the dough out into a circle to completely cover the filling. Transfer to a baking sheet lined with baking paper and place in the fridge while you prepare the filling.
  12. For the Cranberry Filling:
  13. Start by place the dried cranberries in a small bowl and pour boiling water over top of the cranberries. Set aside.
  14. In a larger bowl, mix together the sugar, brown sugar, salt, starch, cinnamon, and all spice.
  15. In a blender, blend half of the fresh cranberries, until roughly chopped.
  16. Mix together the chopped fresh cranberries, the whole fresh cranberries, and the sugar mixture in the large bowl.
  17. Drain the dried cranberries and add to the mixture as well.
  18. Finally, add the vanilla and the beaten egg. Mix together thoroughly.
  19. Transfer the filling into the prepared pie shell.
  20. Add the decorated lattice or braided top and place in the refrigerator for 15 minutes.
  21. Meanwhile preheat the oven to 190 Celsius or 375 Fahrenheit.
  22. Remove the pie from the fridge and generously brush the dough with the egg wash. Sprinkle with sugar and place in the oven.
  23. Bake for about 40 minutes or until the crust has turned a golden brown.
  24. Remove from oven and let cool before slicing!
  25. Enjoy!
Recipe by Baking My Way Through Germany at