Preheat the Oven

Preheat your oven to 375°F (190°C) so the pie crust bakes evenly and golden.

Prepare the Filling

In a medium saucepan over medium heat, combine cranberries, granulated sugar, brown sugar, cornstarch, and salt. Cook for 5–7 minutes until the cranberries start to pop and thicken slightly. Remove from heat and stir in vanilla extract and orange zest.

Prepare the Pie Crust

Place the bottom crust into a 9-inch pie dish. Press gently into the edges and trim excess dough.

Add the Filling

Pour the cranberry mixture into the crust and spread evenly. Dot with small cubes of butter for richness.

Add the Top Crust

Cover with the top pie crust. Seal the edges and cut small slits on top to allow steam to escape.

Egg Wash (Optional)

Whisk the egg and milk, brush over the top crust, and sprinkle with coarse sugar for a golden, sparkly finish.

Bake the Pie

Bake on the middle rack for 45 minutes until the crust is golden and the filling is bubbling.

Cool Before Serving

Cool for at least 2 hours so the filling sets properly. Slice carefully to avoid spilling.