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Holiday Cranberry Pie

  • Yield: One 9-inch pie; 6 to 8 servings


  • 2 cups bleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 4 to 5 tablespoons ice water, as needed
  • 1/2 pound fresh cranberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups water
  • 3 tablespoons cornstarch
  • 2 1/2 cups milk
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup cornstarch
  • Double recipe Sweetened Whipped Cream


  • MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal. Add 4 tablespoons of the ice water and mix until the dough comes away from the sides of the bowl, adding the remaining water, if necessary. Form into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Preheat the oven to 350?F.
  • Remove the dough from the refrigerator and let sit for 5 minutes. Lightly dust a work surface with flour. Roll the dough out into a 12-inch round about 1/4 inch thick. Fold the dough into quarters, place it in a 9-inch deep-dish pie pan, unfold it, and fit it into the pan. Crimp the edges and prick the bottom of the crust with a fork. Bake until lightly golden, 20 to 22 minutes. Remove from the oven and let cool completely.
  • MAKE THE CRANBERRIES: Put the cranberries, orange and lemon zests, orange and lemon juices, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook at a boil for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and let cool completely.
  • Make the pastry cream. Combine 2 cups of the milk and the sugar in a medium-size saucepan over medium heat and stir to dissolve the sugar. Scald the milkóthat is, heat it until small bubbles form around the edge of the pan, about 10 minutes; donít let it boil. Remove from the heat.
  • In a small bowl, combine 1/4 cup of the hot milk with the egg yolks, whisking to mix, then return this mixture to the hot milk in the saucepan. Stir in the vanilla.
  • Dissolve the cornstarch in the remaining 1/2 cup milk, add to the pan, and cook, whisking constantly, until the mixture thickens, about 4 minutes. Pour the mixture into a glass bowl, cover the top of the mixture with plastic wrap (this will keep a skin from forming), and let cool completely.
  • Pour the cooled pastry cream into the pie shell, cover the cream with plastic wrap, and refrigerate for 1 hour. Remove from the refrigerator and spread the cranberry mixture evenly over the surface. Cover and refrigerate for 4 hours.
  • Remove the pie from the refrigerator and spread with the whipped cream before serving.