Sara A. Solla 	23 Nov 2012
cranberry pie
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Pastry dough:

5 oz butter, chilled and cut into pieces
1 and 1/2 cups flour plus 2 to 3 tablespoons
3 to 4 tablespoons of ice water

Preheat oven to 350F.

Process butter and flour working quickly with fingertips until
the butter is crumbled into rice size pellets and covered with flour.
Add flour as needed (usually not more than three tablespoons) until
the coarse crumbles do not feel sticky. Add ice water until pastry
begins to hold together. Quickly assemble into a ball, flatten into
a thick circle, wrap in plastic film, and refrigerate for one hour.

On a lightly floured surface roll the the pastry dough into a 12-inch
circle and transfer to a 10-inch tart pan, preferably with a removable
bottom. Line the shell with heavy duty foil and fill with weights (rice
or dry beans). Bake for 10 minutes in a 350F oven. Remove foil and
weights, and bake for an additional 5 minutes. Remove from oven and
let the pastry shell cool down.

Filling:

4 oz unsalted butter at room temperature
1.5 cups light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 orange: grated rind
1 lemon: grated rind
2 tablespoons lemon juice
1/2 cup heavy cream
1 cup cranberries, washed and cut in halves

Arrange the cranberry halves, cut face down, on the partially
baked pie shell.

Cream the butter with the sugar. Add the eggs one at a time and
beat thoroughly after each addition. Blend in the vanilla, lemon
juice, and rinds. Add the cream, beat until the mix is smooth,
and pour the mix over the cranberries so as to cover them evenly.

Place in 350F oven and bake for 30 to 40 minutes. Cool to room
temperature over rack.