I don't know why I never thought of a Cranberry Pie before. I'm sure others have made them, but honestly, I have never heard of one. I love tart pies....apple, rhubarb, lemon, lime, etc. I will categorize this one as such. This pie will serve 10, as you do not need a really big piece to be satisfied. It is perfect served a la mode. Being a cranberry thing......it is a big contender for the Holiday Baking List!
To make the pastry, place the 2 1/3 cup flour and 3/4 tsp salt in a food processor. Pulse to mix. Add the butter pats and pulse approx 24 times or until a coarse meal is achieved.
Add 4 Tbsp of the ice water and pulse dough 12 times. Add the other 1 Tbsp of ice water and pulse until the dough starts to come together, about 12 times.
Place dough in bowl and gather with hands to form a ball. Divide in half and make 2 discs. Stack between sheets of waxed paper and chill in fridge for 20-30 minutes.
Meanwhile, make the filling by rinsing the fresh cranberries in a colander and draining well.
Measure the flour, sugar, salt, and cinnamon in a large bowl and mix well. Add the cranberries and toss well.
Roll out one of the discs on a well floured surface to fit in a 9 inch pie pan. Line the pie pan with the pastry.
Place all the cranberries in the pie shell. Distribute the sugar mix evenly. Dot with the cold butter.
Roll out second disc for the top crust on a well floured surface. Place on top of lower crust and cranberries and seal the edges well. Cut a hole and vents in the top of the crust.
Bake in a 425 degree oven for 12 minutes. Reduce heat to 375 degrees and bake 48-53 minutes more. The filling will be bubbling and the crust will be nicely colored. Use a pie shield if the edges of the crust start to burn.
Cool pie on a rack. Serve warm or room temp. This pie is delicious with vanilla ice cream.