Citrus Cranberry Pie

Citrus Cranberry Pie Tips

What else can I do with fresh cranberries?

When you think of cranberries, you probably think of the classic sweet-tart sauce served alongside the turkey on Thanksgiving. But there are so many other delicious ways to cook and bake with fresh cranberries—don’t wait for a holiday to enjoy these ruby-red gems! Fresh cranberries can be used in a variety of desserts, from cookies and bars to cakes and pies. Or, stir a handful into your favorite batter when making muffins or quick bread. The possibilities are truly endless!

Do I need to soak fresh cranberries before baking?

Nope, there’s no need to soak the cranberries when making this pie. Generally speaking, cranberries don’t need to be soaked in water for most baked goods. The only exception to this is if you only have dried cranberries on hand and want to reconstitute them to a hydrated state. Simply soak the dried berries in hot water for 15-20 minutes and strain before adding them to the recipe. It’s worth noting that dried cranberries yield equally good results when used in their dried state for many baked goods, such as muffins, quick breads, bars and cookies. As a general rule of thumb, always follow your recipe’s instructions.

How do I make the lattice pie crust in this recipe?

A fold here, a twist there—with some simple but snappy finger work, you can create an upper crust masterpiece that is as pretty to look at as it is to eat. Here’s our foolproof guide for the perfect lattice crust.

Research contributed by Amy Glander, Taste of Home Book Editor Pastry for double-crust pie (9 inches): Mix 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.