1 Make the dough: In a food processor, pulse the flour, sugar, salt, and butter pieces until the butter is incorporated into small, pea-size pieces.
Open the lid, add 3 tablespoons of the ice water, and pulse again until the mixture looks uniform.
Press a small amount of dough together in your hand. It should hold together firmly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time.
2 Refrigerate the dough: Turn the dough out onto the countertop, and press into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
3 Soak the cranberries: In a microwave-safe bowl, heat the cranberries and cranberry juice for 30 to 45 seconds, or until warm. Let the cranberries soak for 15 minutes while you prepare the filling.
Drain and set aside 1 rounded tablespoon of cranberries for garnish.