perfect cranberry pie

This post is sponsored by Domino® Golden Sugar. All opinions are honest and 100% my own.

As a child, I definitely lived and breathed for Halloween! We got to wear our costumes to school and be a different person for the day! Oh—also, the crazy amount of candy was a pretty good deal too, I guess. Trick-or-treating was almost as big as Christmas was for me! Mostly because our family didn’t use to do it up big for Christmas. But now that my generation of the extended family is all grown up, we like to go all out with the Christmas festivities!

Speaking of Christmas, now that Halloween is over, my countdown to Christmas has officially begun! I’m breaking out the turtleneck sweaters, dusting off my favorite winter coats, digging in shoe piles for my best booties, and looking forward to cozying up with my dogs, a cuppa boiling hot tea (with a splash of milk, of course), and all the cold weather movie essentials!

So lucky to have the help from my friends at Domino® Sugar to develop this recipe with their new Domino® Golden Sugar! It’s a less processed sugar (that has a hint of molasses flavor) that works just like regular granulated sugar, cup-for-cup! Don’t forget to grab yours on Amazon here!

After I finish watching Love, Actually for the umpteenth time, I’ll head into the kitchen to whip up another cranberry favorite! My holiday cranberry pie is tart and sweet with the most surprising hint of ginger! So many cranberries, and so little time! Let’s get into it!

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset


for pie dough
2 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, very cold, cubed
1/2 cup vegetable shortening, chilled
8-9 tablespoons ice water

for filling
4-5 cups fresh or frozen cranberries
½ cup Domino® Golden Sugar
½ cup Domino® Light Brown Sugar
1 tablespoon lemon zest
juice from 1 lemon
1 ½ teaspoon ground ginger
2 tablespoons unsalted butter, melted
3 tablespoons corn starch
½ teaspoon kosher salt
for egg wash
1 large egg
1 tablespoon milk
Domino® Golden Sugar for topping


make the pie dough. i usually make this a day before i need it.
in a large bowl, combine flour, salt, 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. 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.

Mix the egg and milk together in a small bowl. Brush egg wash over the top pie crust and sprinkle with Domino® Golden Sugar.

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 35-45 minutes.

Allow pie to cool thoroughly before serving! Enjoy!

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