Step 1

Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand.

Step 2

Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.

Step 3

Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Step 4

On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.

Step 5

Add the cranberries to a food processor and pulse until finely chopped.

Step 6

Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour.

Step 7

Adjust the oven rack to the lower third position and heat to 450°F.

Step 8

Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined.

Step 9

Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.

Step 10

Pour the filling into the cold crust and place the pie on a rimmed baking sheet.

Step 11

Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.

Step 12

Transfer to a wire rack and cool at least 4 hours before slicing.