Ingredients
- 3 cups fresh cranberries
- 1 cup sugar (granulated or brown)
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- Pinch of salt
- 3-4 tablespoons ice water
Instructions
- Prepare the crust by mixing flour, butter, and salt until crumbly. Add ice water gradually and form a disk, then chill for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Combine cranberries, sugar, cornstarch, cinnamon, lemon zest, and lemon juice in a bowl and let sit for 15 minutes.
- Roll out the chilled crust and transfer to a pie dish, trimming the edges as needed.
- Spoon the cranberry mixture into the crust and fold overhang over the filling. Dot with butter.
- Bake for 35-40 minutes until golden brown and bubbly. Cover edges if browning too fast.
- Cool for at least two hours before serving.
Notes
Serve warm or cold. Pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian