Cranberry Pistachio Shortbread Pie Recipe – Easy Holiday Dessert with Vanilla Almond Glaze

Introduction

The first time I pulled this cranberry pistachio shortbread pie from the oven, the buttery aroma mingled with tart cranberries and sweet vanilla glaze, I knew it was something special. There’s just something about the way pistachios turn golden on top of a melt-in-your-mouth shortbread crust, dotted with juicy cranberries, that feels instantly festive. Honestly, it’s the kind of dessert that looks like you fussed for hours—when in reality, you barely broke a sweat.

I stumbled on the idea for this cranberry pistachio shortbread pie during a holiday baking marathon a few years back. I wanted a showstopper that wasn’t another pumpkin or pecan pie. Cranberries and pistachios were sitting in my pantry, and suddenly, inspiration struck—a buttery shortbread base, a simple but flavorful filling, and the most gorgeous vanilla almond glaze to tie it all together. Since then, this pie has found its way into every winter celebration at my house (and a few summer ones, too, if I’m being honest).

Whether you’re baking for a big family gathering, an office potluck, or just to treat yourself on a chilly afternoon, this cranberry pistachio shortbread pie is a winner. It’s easy enough for beginners (promise!), but fancy enough to impress your in-laws. Plus, that vanilla almond glaze? It’s the cherry on top. If you’re looking for a pie that’s bursting with color, flavor, and just a hint of holiday magic, you’ve come to the right place. Let’s get baking!

Why You’ll Love This Cranberry Pistachio Shortbread Pie

After making this cranberry pistachio shortbread pie more times than I can count, I can say with total confidence: this is not your average holiday dessert. Here’s why you’ll find yourself coming back to it again and again:

• Quick & Easy: The shortbread crust comes together in a snap—no rolling pins or chilling required. You can have this pie ready for the oven in under 25 minutes.
• Simple Ingredients: Everything you need is either in your pantry or just a quick grocery run away. No specialty flours or hard-to-find extracts (unless you want to get fancy, of course).
• Perfect for Celebrations: This pie shines at holiday parties, but don’t be surprised if people ask for it at birthdays, brunches, and even summer picnics. The cranberries and pistachios make it pop on any dessert table.
• Crowd-Pleaser: Kids love the sweet-tart cranberry bursts, and adults appreciate the sophisticated combination of pistachio and buttery shortbread. I’ve never had leftovers—even my picky cousin goes back for seconds.
• Unbelievably Delicious: The combination of crisp, crumbly shortbread, chewy cranberries, crunchy pistachios, and a silky vanilla almond glaze is pure bliss. I’ve caught more than one guest licking their plates clean (no judgment here).

What really sets this cranberry pistachio shortbread pie apart is the balance. The crust is tender but sturdy (so you can slice it cleanly—always a win), the filling isn’t overly sweet, and the glaze adds just the right amount of creamy richness. I use a little almond extract in the glaze to echo the nuttiness of the pistachios, and it seriously takes things up a notch. Plus, let’s face it: the jewel-tone cranberries make every slice look like a stained-glass window.

This recipe isn’t just good—it’s the kind of dessert that makes people close their eyes and sigh after the first bite. It’s comfort food with style, and it never fails to turn a simple gathering into something memorable. Trust me, you’ll want to add this cranberry pistachio shortbread pie to your regular rotation.

What Ingredients You Will Need

This cranberry pistachio shortbread pie uses simple, wholesome ingredients to deliver big flavor and irresistible texture. You probably have most of what you need already. Here’s a closer look at what goes into this festive treat:

• For the Shortbread Crust:
  • 1 cup (226g) unsalted butter, softened (room temperature is key for easy mixing)
  • 1/2 cup (100g) granulated sugar (adds just enough sweetness)
  • 2 cups (250g) all-purpose flour (I like King Arthur for a tender crumb)
  • 1/4 teaspoon salt (balances the sweetness and brings out the buttery flavor)
  • 1 teaspoon vanilla extract (use pure vanilla for best results)
• For the Cranberry Pistachio Filling:
  • 1 1/4 cups (125g) fresh or frozen cranberries (do not thaw if using frozen; adds tartness and color)
  • 3/4 cup (90g) shelled pistachios, roughly chopped (I prefer roasted, unsalted for extra flavor)
  • 1/2 cup (100g) light brown sugar, packed (gives a caramelly note and helps the filling set)
  • 2 tablespoons (16g) all-purpose flour (helps thicken the filling just a bit)
  • 1/2 teaspoon ground cinnamon (optional, but adds a lovely warmth)
  • Zest of 1 orange (about 1 tablespoon; for a fresh citrusy kick)
• For the Vanilla Almond Glaze:
  • 3/4 cup (90g) powdered sugar, sifted (prevents lumps in your glaze)
  • 2-3 tablespoons (30-45ml) whole milk or almond milk (start with less and adjust for consistency)
  • 1/2 teaspoon vanilla extract (for classic flavor)
  • 1/4 teaspoon almond extract (brings out the pistachio flavor; can omit if allergic)
  • Pinch of salt (optional, but it brings out all the other flavors)

If you’re short on something, don’t panic. You can swap in walnuts or pecans for pistachios (though pistachios really are the star here!), use orange juice instead of zest in a pinch, or opt for gluten-free flour if needed. For a dairy-free version, use a plant-based butter and non-dairy milk in the glaze. In the summer, try substituting fresh raspberries for cranberries. Trust me, this recipe is more forgiving than it looks!

One more tip: look for plump, vibrant cranberries and bright green pistachios for the prettiest pie. If you’re feeling extra, sprinkle a little flaked sea salt on top of the finished pie—just a pinch. It’s a game changer.

Equipment Needed

You really don’t need a fancy kitchen setup to make this cranberry pistachio shortbread pie. Here’s what I use every time:

• 9-inch (23cm) pie plate or tart pan: Glass, ceramic, or metal all work. I personally love my old Pyrex pie plate—it never fails me. If you don’t have a pie plate, use an 8×8-inch (20x20cm) square baking dish and cut into bars.
• Mixing bowls: At least two—one for the crust, one for the filling. Stainless steel or glass makes cleanup easier.
• Hand mixer or sturdy spoon: You can use a stand mixer, but a simple hand mixer or even a good old wooden spoon does the job for shortbread. Less to wash, too!
• Measuring cups and spoons: Accurate measurements = perfect texture.
• Microplane or zester: For the orange zest. If you don’t have one, a box grater or even a paring knife works (just go gently).
• Rubber spatula: For scraping down the bowl and spreading the crust evenly.
• Wire rack: For cooling your pie before glazing (a must if you want that glaze to set nicely).

If you’re missing a pie plate, don’t stress—any similar-sized oven-safe dish will work. Just watch your bake time. For washing up, I highly recommend soaking anything sticky right away (especially if your glaze gets everywhere like mine does). Most of these tools are budget-friendly, and honestly, I’ve picked up a lot of my favorites at thrift stores or yard sales. Simple tools, delicious results!

How to Make Cranberry Pistachio Shortbread Pie with Vanilla Almond Glaze

1. Preheat the oven and prep your pan (5 minutes):
   Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23cm) pie plate or tart pan. You can also line the bottom with parchment for easy removal, but I usually just butter the pan well and call it good.
2. Make the shortbread crust (10 minutes):
   In a large bowl, beat together 1 cup (226g) softened unsalted butter and 1/2 cup (100g) granulated sugar until light and creamy—about 2-3 minutes. Add 1 teaspoon vanilla extract and mix again. Gradually add 2 cups (250g) all-purpose flour and 1/4 teaspoon salt, mixing just until combined. The dough will look crumbly but should hold together when pressed.
   
   Personal tip: If your dough feels dry, knead it a few times with your hands. If it’s too soft, pop it in the fridge for 10 minutes—it’ll firm up fast.
3. Press the crust into the pan (3 minutes):
   Dump the dough into your prepared pan. Use your fingers or the bottom of a measuring cup to press it evenly across the bottom and slightly up the sides (about 1 inch/2.5cm). Don’t sweat if it’s not perfect—rustic looks great here!
4. Mix the cranberry pistachio filling (5 minutes):
   In a medium bowl, combine 1 1/4 cups (125g) cranberries, 3/4 cup (90g) chopped pistachios, 1/2 cup (100g) light brown sugar, 2 tablespoons (16g) all-purpose flour, 1/2 teaspoon cinnamon, and the zest of 1 orange. Stir until everything is evenly coated.
   
   Troubleshooting: If your cranberries are super tart, you can add an extra tablespoon of sugar. If using frozen cranberries, don’t thaw—just toss them in frozen.
5. Assemble the pie (2 minutes):
   Spoon the filling evenly over the shortbread crust. Gently press down with a spatula to help it settle. It should look colorful and generously packed.
6. Bake (30-35 minutes):
   Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden and the cranberries are bubbling a bit. The edges should look set and lightly browned.
   
   Note: Ovens can be finicky. If your crust is browning too fast, cover the edges with foil for the last 10 minutes.
7. Cool (at least 1 hour):
   Remove from oven and set the pie on a wire rack. Cool completely before glazing—trust me, the glaze will slide right off if the pie is warm.
   
   Tip: If you want neat slices, chill the pie for 30 minutes before cutting.
8. Make the vanilla almond glaze (5 minutes):
   In a small bowl, whisk together 3/4 cup (90g) powdered sugar, 2 tablespoons (30ml) milk, 1/2 teaspoon vanilla, 1/4 teaspoon almond extract, and a pinch of salt. If too thick, add more milk by the teaspoon. You want a drizzle-able consistency.
9. Drizzle and decorate (2 minutes):
   Drizzle the glaze over the cooled pie in a zigzag pattern. For an extra wow factor, sprinkle a few more chopped pistachios or zest a bit more orange on top. Let the glaze set for 15 minutes before serving (if you can wait!).

This cranberry pistachio shortbread pie is best enjoyed the day it’s made, but leftovers taste even better after a night in the fridge. If you’re prepping ahead, glaze just before serving for prettiest results.

Cooking Tips & Techniques

Making this cranberry pistachio shortbread pie is pretty forgiving, but a few little tricks can make all the difference between good and “can I have the recipe?” Here’s what I’ve learned from baking this pie more times than I can count:

• Don’t overmix the shortbread: Once the flour goes in, mix just until combined. Overmixing can make the crust tough instead of tender and crumbly.
• Check your butter temperature: Too cold, and your dough won’t come together; too soft, and it’ll be greasy. Room temp is the sweet spot—soft but not melty.
• Use fresh baking ingredients: Old flour or stale pistachios dull the flavor. Taste a pistachio before you add them—if they’re not crisp and nutty, swap in a fresh bag.
• Don’t thaw frozen cranberries: If you’re using frozen, just toss them in straight from the freezer. Thawing makes them watery and can lead to a soggy crust.
• Keep an eye on the edges: The outer edge of the shortbread can brown quickly. If it’s getting too dark before the filling is bubbly, loosely cover the edge with foil for the last 10 minutes.
• Let it cool completely before glazing: I know it’s tempting to glaze right away, but patience pays off. Warm pie = runny glaze (ask me how I know!).
• Slice with a sharp knife: For the cleanest slices, use a chef’s knife wiped clean between cuts. If you want perfect wedges, chill the pie for 30 minutes before slicing.

One time, I tried to rush the chilling step and ended up with a gooey, delicious mess. Still tasty, but not so pretty! Trust the process—those little moments of patience really pay off.

If you’re multitasking (like wrangling kids or prepping other dishes), you can make the shortbread crust up to 2 days ahead and store it in the fridge, pressed into the pan and covered. Just add the filling and bake when ready. The glaze can also be made ahead and stored in the fridge—just give it a good whisk before drizzling.

Variations & Adaptations

One of the best things about this cranberry pistachio shortbread pie is how easy it is to adapt for different occasions and dietary needs. Here are a few of my favorite twists:

• Gluten-Free: Substitute a good 1:1 gluten-free baking flour for the all-purpose. Bob’s Red Mill or King Arthur’s work great. You may need to add 1-2 teaspoons more milk to help the dough come together.
• Dairy-Free: Use plant-based butter for the crust and dairy-free milk in the glaze. Earth Balance and Miyoko’s are both solid choices. The pie stays just as rich and flavorful!
• Nut-Free: Swap pistachios for toasted pumpkin seeds (pepitas) or sunflower seeds. For nut allergies, skip the almond extract in the glaze and double up on the vanilla.
• Fruit Swaps: No cranberries? Try chopped dried apricots, tart cherries, or even blueberries. Fresh raspberries are fantastic in the summer, though they’ll be a touch sweeter.
• Citrus Twist: Lime or lemon zest in place of orange adds a zippy, bright note. You can also mix in a teaspoon of citrus juice to the glaze.

Personally, I’ve made this pie with a half whole-wheat, half all-purpose flour crust for a nutty, heartier base—and it was a hit at my neighbor’s brunch. Feel free to play around with the filling, too. A sprinkle of white chocolate chips (about 1/3 cup) makes it extra decadent if you’re celebrating something special.

If you prefer bars to wedges, bake the pie in a square pan and cut into squares. You might lose a bit of the classic “pie” look, but the flavor is all there, and they’re easier for grab-and-go snacking!

Serving & Storage Suggestions

This cranberry pistachio shortbread pie is best served at room temperature, where the glaze is set and the filling is tender but not gooey. For a fancier touch, plate each slice with a dusting of powdered sugar or a dollop of lightly sweetened whipped cream.

Pair it with a hot cup of coffee, spiced chai, or even a glass of bubbly prosecco for a truly festive treat. It also plays well with other holiday classics, like mulled wine, apple cider, or a cozy black tea.

For storage, cover any leftovers tightly and keep in the refrigerator for up to 4 days. The flavors actually meld and get better overnight, so don’t be afraid to make it a day ahead. If you want to freeze, skip the glaze, wrap the cooled pie well in plastic and foil, and freeze for up to 1 month. Thaw in the fridge overnight, then glaze before serving.

To reheat, pop a slice in the microwave for 10-15 seconds or warm the whole pie in a 300°F (150°C) oven for 10 minutes—just until it’s gently warmed through. The shortbread stays crisp, and the filling softens up nicely.

Honestly, I’ve even snuck a piece straight from the fridge with my morning coffee—no regrets!

Nutritional Information & Benefits

Each slice of cranberry pistachio shortbread pie (1/8 of the pie) is roughly 320 calories, with about 18g of fat, 38g of carbs, and 4g of protein. Thanks to the pistachios, you get a boost of plant-based protein, healthy fats, and fiber. Cranberries are loaded with antioxidants and vitamin C, plus they bring a burst of color without extra sugar.

This pie is naturally vegetarian, and with simple swaps, can be made gluten-free or dairy-free. It does contain nuts (pistachios and almond extract), eggs (if you use some in your glaze), and wheat (unless swapped for gluten-free flour).

From a wellness standpoint, I love that this recipe lets you enjoy the richness of dessert with the bonus of real fruit and nuts. It’s sweet enough to satisfy, but not so sugary it leaves you feeling sluggish. Moderation is key, and trust me, one slice is positively satisfying!

Conclusion

If you’re searching for a holiday dessert that’s beautiful, delicious, and secretly easy to make, this cranberry pistachio shortbread pie is it. The buttery crust, jewel-bright cranberries, crunchy pistachios, and sweet vanilla almond glaze make every bite feel like a celebration. It’s the kind of recipe that turns a regular night into a special occasion—and it’s always a hit at the table.

Feel free to tweak it to your liking—swap in your favorite nuts, add a splash of citrus, or play with the glaze. I love how this pie brings people together and always sparks joy (and a few recipe requests!).

So, what do you think? Ready to try this cranberry pistachio shortbread pie for your next get-together? If you do, drop a comment below and let me know how it turned out! Share your own twists, snap a photo for Pinterest, and spread the pie love. Happy baking!

Frequently Asked Questions

Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries! I recommend soaking them in hot water or orange juice for 10 minutes first, then draining well. This helps plump them up and keeps the filling juicy.

How do I make the pie gluten-free?

Just swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. Add an extra teaspoon or two of milk if the dough feels dry. The crust stays crumbly and delicious!

What if I don’t have almond extract for the glaze?

No worries—just use a little extra vanilla extract, or try a splash of orange or lemon juice for a citrusy twist. The pie will still taste amazing.

Can I make this pie ahead of time?

Absolutely! You can bake the pie a day in advance and store it covered in the fridge. For the best look, wait to drizzle the glaze until just before serving.

How do I store leftovers, and can I freeze this pie?

Store leftover pie tightly covered in the refrigerator for up to 4 days. For freezing, wrap the cooled, unglazed pie in plastic and foil, freeze for up to a month, and glaze after thawing.

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