Ingredients

For the Crust

200 grams (7 ounces) flour
100 grams (3.5 ounces) butter
50 grams (2 ounces) brown sugar
1 egg yolk
3 tablespoons water
1 teaspoon baking powder
We recommend:

Instructions

Step 1

Preparing the Crust

Mix flour with baking powder and brown sugar.
Add cold butter cut into cubes and quickly rub the mixture with your fingers until it forms crumbs.
Add the egg yolk and mix. Gradually add cold water, one spoon at a time, until the dough becomes pliable and doesn’t stick to your hands.
Take 2/3 of the dough, roll it out to fit the pie dish, form the edges, and prick the bottom with a fork.

Step 2

Making the Filling

Mix fresh cranberries with sugar and corn starch.
Spread the cranberry mixture evenly at the bottom of the pie crust.

Step 3

Baking the Pie

Crumble the remaining dough on top of the cranberry filling.
Bake the pie at 180°C (350°F) for 35-40 minutes until the crust is golden brown.
Dust with powdered sugar and enjoy.

Servings

Serving Suggestions: For a classic touch, serve your warm cranberry pie with a scoop of vanilla ice cream. The cold, creamy texture beautifully contrasts with the warm, tangy pie. 🥧🍦

🌟 If you're feeling adventurous, drizzle some caramel sauce over each slice for an extra layer of sweetness. Perfect for those who love a bit of indulgence! 🍮

🍃 Looking for a lighter pairing? A dollop of whipped cream and a sprinkle of fresh mint can elevate your pie to a whole new level. 🥧🌿

🎨 For a stunning presentation, garnish with powdered sugar and a few fresh cranberries or mint leaves on top. It not only looks elegant but adds a fresh burst of flavor. 🍇🍃

Equipment

Variations

💚 Gluten-Free Variation: Swap out the flour in the crust for a gluten-free flour blend. Make sure to chill the dough before rolling, as gluten-free crusts can be a bit more delicate. 🌾❌

🌱 Vegan Variation: Replace the butter with a vegan butter alternative and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of the egg yolk. 🥄🌾

Faq

  • How do I prevent my crust from becoming soggy?

    Make sure the cranberry filling is well-mixed with corn starch. Also, pricking the bottom of the crust with a fork helps to prevent bubbling, which can lead to sogginess.

  • Can I use frozen cranberries?

    Yes, you can use frozen cranberries. Just make sure to thaw them and drain any excess moisture before using them in the filling.

  • How can I make my crust more flaky?

    Ensure your butter is very cold when mixing it into the flour. You can also chill the dough in the fridge before rolling it out to help it stay flaky during baking.

  • What’s the best way to reheat the pie?

    Reheat the pie in a preheated oven at 150°C (300°F) for about 10 minutes. This will help maintain the texture of the crust, unlike microwaving, which can make it soggy.

  • How do I store leftover pie?

    Wrap the pie tightly in plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 4 days.

  • Can I freeze the pie?

    Yes, you can freeze the pie. Wrap it tightly and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.

Nutrition facts

Cranberry Pie with Brown Sugar Crust
Recipe Yield:8 servings
Calories:Approximately 200-250 calories per serving
Calories (Min - Max):200 - 250
Total Fat:11g
Saturated Fat:6g
Protein:3g
Total Carbohydrate:28g
Total Sugars:13g