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1
Make the crust: In a bowl, mix the flour, salt and sugar.
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2
Add butter and gently toss with the dry ingredients until evenly coated.
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3
Using fingertips and thumbs, press each cube of butter into a thin leaf, and continue tossing in flour.
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4
When all butter is coated, add ice water one tablespoon at a time.
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5
Continue tossing gently until mixture starts to look ragged and just holds together when squeezed.
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6
Wrap loosely in plastic, waxed paper or parchment.
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7
Press dough down firmly into a disk.
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8
Refrigerate at least 30 minutes, or up to one day, before rolling.
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9
(Dough will keep frozen for up to a month).
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10
Heat oven to 350 degrees.
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11
On a lightly floured surface, roll chilled dough into a circle 12 inches in diameter and 1/4-inch thick.
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12
Transfer to a deep-dish 9-inch pie pan, lifting dough to let it settle into corners of pan; do not stretch it.
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13
Turn edges under to make a thick rim; flute the rim, pinching it into a zigzag pattern.
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14
Line crust with parchment or foil and cover bottom with pie weights, dried beans or raw rice.
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15
Bake in lower half of oven for 15 to 20 minutes, then remove weights and bake in upper half of oven 5 to 10 minutes, until just golden on edges.
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16
Meanwhile, make the filling: In a mixer fitted with a paddle attachment, cream butter and brown sugar together at medium speed until sugar looks like wet sand.
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17
Add salt and vanilla extract.
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18
With mixer running, add eggs one at a time and beat until creamy and light, about a minute.
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19
Mix in cranberries, if using.
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20
Scrape filling into parbaked crust.
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21
Place pie on a sheet pan and bake in center of oven for 25 to 35 minutes, until top looks dry and browned.
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22
The filling will form a skin and puff slightly, then deflate as it cools and sets.
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23
Let cool at least one hour, then wrap and refrigerate until serving, at least one hour or overnight.
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24
Serve cold with very lightly sweetened whipped cream or vanilla ice cream.
