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Cranberry shortcrust pie
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The tartness of this filling against the sweet pastry is wonderful. And it’s a great way to use any leftover cranberries lurking in your freezer.
Serves: 6 - 8
110g unsalted butter, chilled and cubed, plus extra for greasing
280g plain white flour
240g caster sugar
1 tsp baking powder
½ tsp fine salt
300g cranberries (fresh or frozen)
2 tbsp cornflour
1 clementine, zest and juice
2 tbsp ground almonds
2 tbsp flaked almonds
crème fraîche or cream to serve (optional)
1. Grease a 20cm square baking tray and line with baking parchment. Sieve the flour into a large mixing bowl. Add 90g sugar, the baking powder and salt; stir to combine. Add the butter and work it into the flour, crumbling the mixture in your palms and fingers until still very crumbly, but starting to come together when squeezed. Set ¹⁄³ aside in a small bowl. Tip the remaining ²⁄³ pastry mixture into the tray and press it down tightly in one even layer. Put in the fridge along with the reserved pastry mixture for 30 minutes.
2. Meanwhile, preheat the oven to 200˚C, gas mark 6. For the filling, put the cranberries, remaining 150g sugar, cornflour and clementine zest and juice in a medium saucepan. Bring to the boil, then simmer for 10-15 minutes until the liquid has thickened but the cranberries still hold their shape. Remove the baking tray from the fridge and pour the cranberries on top of the base, spreading them out in one even layer.
3. Mix the ground almonds into the remaining pastry mixture. Squeeze together into a ball and crumble on top of the berries – you can be quite relaxed about the presentation, with a mixture of larger and smaller crumbs. Sprinkle the flaked almonds on top. Bake in the middle of the oven for 30-35 minutes, until golden. Allow to cool completely. Remove the pie from the tray and cut into 6-8 slices to serve, with a dollop of crème fraîche or cream, if liked.
Typical values per serving:
Per serving (6)
This recipe was first published in January 2021.