First, pop 1/4 cup of water into the freezer. This step feels unnecessary, but trust me—cold water is key for flaky crust.

In a large bowl, whisk together 2 cups of flour, 1 ½ tablespoons of sugar, and a pinch of salt.

Cut in 12 tablespoons of salted butter until the mixture looks like coarse crumbs.

Beat half an egg (I just eyeball it), then mix it with your cold water. Add it to the flour mixture and stir until it just comes together.

Knead it once or twice, then divide it in half and roll it out on parchment paper. Carefully transfer one half to your pie dish, trimming the edges as needed.

Preheat your oven to 400°F.

Beat 4 eggs until they turn a light yellow color. Add in 2 cups of cane sugar and beat for another minute.

Mix in ¼ cup of cornstarch, ½ teaspoon of salt, and ½ cup of flour until well combined.

Stir in 3 cups of cranberries.

Pour the filling into the prepared pie crust, then dot the top with 2 tablespoons of cold butter, cut into small pieces.

Roll out the second half of your crust and place it over the pie. Seal the edges and vent the top with a sharp knife.

Brush with water and sprinkle with a little coarse sugar for extra sparkle.

Cover with foil (sprayed with nonstick spray), then bake on a cookie sheet for 55 minutes. Remove the foil and bake for another 15–17 minutes, or until golden brown.

Let the pie cool completely—preferably overnight—to allow the flavors to fully develop.