Cranberry pie

Delicious, aromatic and juicy cranberry pie that can be proudly served on a festive table.

Cooking time 1 hour 20 minutes


Eggs 2 pcs

Wheat flour of the highest grade 300 g

Butter 200 g

Baking powder 1/2 tsp

Sugar 70 g

Sour cream 10% fat. 2 tbsp. l.

Salt 1 pinch.

Cranberries (for filling) 300 g

Sugar (for filling) 5 tbsp. l.

Sugar powder 4-5 tbsp. l.

Starch 70 g


Beat eggs with sugar.

Add soft butter, sour cream and stir.

Add starch, salt and baking powder. Stir and add flour in parts and knead an elastic dough.

Divide into two unequal parts. Wrap most of it in plastic wrap and refrigerate for 1 hour. Wrap the smaller part in plastic wrap and put in the freezer for 30 minutes.

Defrost the cranberries.

Mix the berries with sugar and crush.

Roll out most of the dough in shape and make small sides.

Spread the filling over the whole form with the dough.

Grate a smaller part of the dough and sprinkle with cranberries on top.

Bake in an oven preheated to 180 degrees C for 35-40 minutes until golden brown. Take out and cool slightly.

Put out of the mold and sprinkle with powdered sugar.

It is advisable to immediately cut into portions. Serve to the table.

Happy Easter!