Russian Cranberry Pie // Cranberry Pie Recipe
There is something incredibly satisfying about grating a frozen buttery dough into a pan and spreading scarlet cranberries over it. So satisfying that Ben and I have had not one but three of these pies lately. It’s easy and fast, requires only one bowl and no rolling surface, and could be made with really any other berry, fruit or jam from your pantry. An old favorite from my grandma’s and mama’s handwritten recipe books. // Russian Cranberry Grated Pie // Grated Cranberry Pie
I used an 8-inch square baking dish for my pie because I like it to have height and volume, but it can also be baked thin so it becomes a three-layered cookie instead of a pie, or made as per-person pieces in a muffin tin. I’ve also converted this recipe into an open cranberry pie, check it out on Tastebook!

Grated Cranberry Pie

  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon vegetable oil
  • ⅔ cup sugar
  • 200g unsalted butter, cold (place in the freezer for 5-10 min before using)
  • 3.5-4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Filling:
  • 200g fresh cranberries
  • ½ cup sugar
  • Optional: Powdered sugar and extra cranberries for decoration.

1. In a large bowl, beat together eggs, yolk, sugar and oil. Then, using a box grater, shred butter into the mix. Stir to combine.
2. Add flour, baking powder and salt, knead with your hands to make a stiff elastic dough. Divide the dough into two uneven pieces, approx. ⅓ and ⅔ of the whole dough, respectively. Wrap each in plastic and place in the freezer for 20 minutes.
3. Preheat oven to 365F.
4. Layer a baking pan with parchment paper and dust with flour. Get the larger piece of dough out of the freezer and grate it, using the large holes of a box grater, directly into the pan making sure the shavings create an even layer.
5. Add cranberries on top of the crust, sprinkle with sugar. Get the second piece of dough from the freezer and grate to “close” the pie evenly.
6. Bake in the center of the oven for 45-50 minutes. Note: If your oven heats from below, place an extra (empty) baking sheet on a shelf underneath the pie to make sure it doesn’t burn at the bottom. If you have an electric oven with a convection setting, use it to help blow hot oven air over and around the pie to bake it evenly.
7. Remove the finished pie from the oven, immediately cut it in pieces and transfer to a serving plate or cake stand to cool.