Cranberry Pecan Pie
Servings Prep Time
8slices 30minutes
Cook Time
Servings Prep Time
8slices 30minutes
Cook Time
Pie Shell
  • 1 1/3cups all purpose flour
  • 2tablespoons sugar
  • 1/4teaspoon salt
  • 1/2cup cold unsalted butterabout 1 stick cut into 1/2-inch cubes
  • 1 large egg yolk
  • 1 1/2tablespoons ice water
  • 3 large eggs
  • 2/3cup packed dark brown sugar
  • 2/3cup light corn syrup
  • 1/4cup unsalted buttercold
  • 1/2teaspoon salt
  • 1teaspoon vanilla
  • 1 1/2cups fresh cranberrieschopped
  • 1cup whole pecans
  1. In a large bowl, mix together the flour, sugar, and salt.
  2. Using a pastry blender, cut the butter into the flour until the mixture is the texture of coarse meal and the butter is pea-sized. Set aside.
  3. In a small bowl, beat the egg yolk and water with a fork, then stir into the flour mixture and mix until well combined.
  4. Gently knead in the bowl with floured hands until a dough begins to form. Turn out onto a lightly floured surface and knead gently another 6-10 times. Roll the dough into a ball, then press into a disk. Wrap tightly in cling wrap and chill in the fridge for at least one hour.*
  5. Preheat the oven to 425°F, with a rack placed in the lower part of the oven.
  6. When the dough is chilled, roll it out on a floured surface with a floured rolling pin to about 1/8” thick and about 13” in diameter. Fit into the pie plate and trim the edge of the dough, leaving an extra 1/2” lip. Flip the lip back over the rim and press to reinforce the edges. Lightly prick the shell all over with a fork, then chill in the fridge for another 30 minutes.
  7. Line the pastry shell with parchment paper and fill with pie weights.
  8. Bake until the pastry is set and the edge is a light golden brown, approximately 15 minutes. Gently remove the paper and weights and finish baking the shell until it’s a light golden brown all over, another 5-10 minutes. Remove from oven and place on a wire rack to cool.
  9. Move the rack back to the middle of the oven, and reduce heat to 350°F.
  10. In a medium mixing bowl, make the filling. Whisk together the eggs, brown sugar, corn syrup, butter, salt, and vanilla until smooth. Stir in the cranberries and pecans, mixing well.
  11. Pour the filling into the shell and bake 40-45 minutes, or until the filling is set. If the rim of the pastry is getting too dark, cover the edge with some tin foil.
  12. Remove from the oven and cool completely on a wire rack before serving.**
Recipe Notes

Cranberry Pecan Pie Recipe |


*The dough can be made up to two days in advance and kept in the fridge until you are ready to make the pie.

**This pie can be baked a day ahead of time and kept at room temperature. Cover with a clean tea towel.