This is really easy to make pie. The tartness of fresh cranberries creates contrast with the sweetness of the shortbread cookie dough of the crust. In order to achieve that effect you’ll need to use fresh cranberries. This recipe works well with other berries. Try wild black currant or lingonberries for flavor variety.
- 24 ounces (two bags) of cranberries
- 3 cups of sugar
- 4 ½ cups of all-purpose flour
- 1 pound of butter
- 2 eggs
- Baking powder ½ tsp.
- Salt ½ tsp.
- Powdered Sugar
- Prepare the cranberries (check and remove any rotten ones).
- Chop them in a blender with 1 cup of sugar.
- Chill the filling in the refrigerator until you are ready to use it.
- Combine the cold butter and flour together to make coarse crumbs.
- Combine the eggs with 2 cups of sugar and mix well.
- Add the egg/sugar mixture to the dough.
- Add salt and baking powder.
Don’t over-knead! Stop as soon as all the ingredients are well mixed and the dough doesn’t stick to the fingers. Divide the dough into two parts, one twice as large as the other (two-thirds and one-third). Wrap them in plastic wrap. Refrigerate the larger part for an hour and put the smaller part in the freezer.
- Butter a baking form.
- Evenly spread the larger (refrigerated) portion of the dough along the bottom of the form and most of the way up its sides.
- Roll the sides of the dough up making ½ inch-tall raised rim.
- Drain excess juice from the cranberry filling.
- Gently and evenly spread the cranberry filling on top of the dough.
- Grate the smaller, frozen portion of the dough on top of the cranberry mixture, evenly covering the entire pie.
- Bake at 350°F - 375°F until dark golden in color, about 30-35 minutes depending on the oven.
A note on fillings: If you do not like cranberries, you can substitute pitted cherries, sliced plums, black or red currants, or gooseberries.
You will need to adjust the amount of sugar depending on the tartness of the fruit you’re using.