A flaky and tender homemade pie crust surrounds a beautifully sweet, tart, and gingery cranberry filling. This recipe by blogger Moments of Sugar uses Domino® Golden Sugar.
- 2 ½ cups All-purpose flour 2 ½ cups All-purpose flour
- 1 teaspoon Kosher salt 1 teaspoon Kosher salt
- Domino® Golden Sugar 1 tablespoon 1 tablespoon Domino® Golden Sugar
- ½ cup (1 stick) Unsalted butter, very cold, cubed ½ cup (1 stick) Unsalted butter, very cold, cubed
- ½ cup Vegetable shortening ½ cup Vegetable shortening
- 8-9 tablespoons Ice cold water 8-9 tablespoons Ice cold water
- 4 cups Fresh or frozen cranberries 4 cups Fresh or frozen cranberries
- Domino® Golden Sugar ½ cup ½ cup Domino® Golden Sugar
- ½ cup Brown sugar, packed ½ cup Brown sugar, packed
- 1 tablespoon Lemon zest 1 tablespoon Lemon zest
- Juice from 1 lemon Juice from 1 lemon
- 1 ½ teaspoon Ground ginger 1 ½ teaspoon Ground ginger
- 2 tablespoons Unsalted butter, melted 2 tablespoons Unsalted butter, melted
- 1 ½ tablespoon All-purpose flour 1 ½ tablespoon All-purpose flour
- ½ teaspoon Kosher salt ½ teaspoon Kosher salt
- 1 large Egg 1 large Egg
- 1 tablespoon Milk 1 tablespoon Milk
In a large bowl, combine flour, salt, sugar, very cold butter, and the chilled shortening. Lightly toss everything around with your hands to coat the butter and shortening with flour. Then, start flattening and breaking up the pieces of butter and shortening in your hands, between your thumbs and forefingers. You want to end up with some bigger flat pieces of butter, and other smaller varied pea-sized pieces. Work quickly because you want everything to stay cold. The mixture should resemble course meal.
Add the ice water a couple tablespoons at a time. Toss around lightly with a spoon to hydrate the flour and fully combine. The dough should hold together when squeezed but not be overly wet or sticky. You can knead the dough to bring everything together but DO NOT over-knead it or your crust will be tough. Knead about 5 times max. Push dough into a single clump, divide into two equal pieces. Form a disc with each piece and wrap tightly in plastic wrap. Store in the fridge right away for at least 1 hour, or preferably overnight.
Preheat oven to 425 degrees F.
Flour work surface and rolling pin. take one disc of dough out of the fridge. Dust a little flour on top of the disc and start gently flattening it into a circle with the rolling pin, picking the dough up and turning (rotate) it on the surface every couple rolls. When disc is slightly flattened, start gently rolling out roughly into a 12-inch circle that is about 1/8-1/4 inch thick. Gently place onto a pie plate, lightly pressing it to take the shape of the plate. Place into fridge to chill.
Roll out the second disc of dough in the same fashion. You can design the top dough however you want—with a pie top cutter, lattice design, or simply cutting slits in it. Prepare this dough as you wish. Place on a parchment-lined baking sheet and chill in fridge.
Meanwhile, in a large bowl, combine filling ingredients and mix well. Pour the filling into the prepped pie dough. Place top pie dough on. Trim the edges so about ½ inch hangs over the pie plate. fold the edges over or under and crimp to seal.
Place entire pie plate on top of a rimmed baking sheet and bake for 20 minutes. Without opening the oven door, lower the temperature to 350 degrees F and bake for another 30-40 minutes.
Allow pie to cool thoroughly before serving! Enjoy!
- The key to making pie dough is to keep all the ingredients as cold as possible throughout the entire process. If it starts to warm up, pop it back into the fridge to chill for 15 minutes.
- Make the pie dough the night before in order to save on time and give the dough time to mellow.
- If using frozen cranberries, do not thaw. Use it straight from the freezer.