1-Prepare the crust: In a food processor, combine 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, ¼ teaspoon salt, 3 tablespoons cold vegetable shortening cut into pieces, and 5 tablespoons cold unsalted butter cut into pieces until it resembles wet sand. Slowly add 5 tablespoons ice water and pulse until the dough holds together. Shape into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

2-Roll out the dough on a floured surface into a 12-inch circle and press it into a 9-inch pie pan. Trim edges to leave a 1-inch overhang, fold under, and flute the edge. Refrigerate for 30 minutes.

3-For the filling, pulse 6 cups fresh cranberries in a food processor until chopped. Mix with 2 cups granulated sugar in a bowl and let sit for 1 hour.

4-Adjust the oven rack to the lower third and preheat to 450°F. Stir in ⅓ cup fresh orange juice, ¼ cup cornstarch, 3 tablespoons all-purpose flour, ½ teaspoon ground ginger, ¼ teaspoon salt, 1 tablespoon orange zest, and 1 tablespoon vanilla extract into the cranberry mixture.

5-Cook the filling over medium heat, stirring constantly, until thickened, about 3 minutes. Pour into the cold crust and place on a rimmed baking sheet.

6-Bake for 10 minutes at 450°F, then reduce to 350°F and bake for another 20 minutes until the filling bubbles. Cover edges with foil if they brown too quickly.

7-Cool on a wire rack for at least 4 hours before slicing. This step ensures the pie sets properly for the best taste and texture.