Delicious Cranberry Pie Recipe 🍰

Pie crust
2 cup flour(270gr)
1.5 stick cold butter(170gr)
5 tbsp cold water(75ml)
1/3 cup sugar

FILLING
3 cup cranberries
1 orange peeled and diced
1 tsp grated orange zest
1+1/2 cup sugar
1/4 cup freshly squeezed lemon juice2 tbsp corn starch

Brush
1 egg yolk1 tsp milk
Make the double pie crust with a food processor: Place flour, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.

Divide pie crust in half and form 1- 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 4 days.

Into a medium bowl toss the filling ingredients.
Preheat oven to 350°F. On a lightly floured surface, roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Spoon filling into the pie crust. Roll out second dough disc and place on top of the filling. Cut slits on top that the steam can escape, or cut the second dough disc into 1-2 inch strips and arrange in a grid on top of your filling by laying over and under one another carefully. Decorate pie crust to your preference. Seal and flute the edges. In a small bowl stir together egg and milk. Brush on top of the pie and sprinkle with sugar. Bake for 45-50 minutes. Cover the last 10 minutes with parchment paper to prevent it from browning too much if necessary.

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