Combine flour and salt in a mixing bowl. Use a pastry cutter or your fingers to cut in the cold butter until the mixture resembles coarse crumbs, with some pea-sized butter pieces remaining.

Add ice-cold water gradually, about a tablespoon at a time, mixing until the dough begins to form. Shape it into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.

Mix cranberries and sugar in a bowl. Allow the berries to sit for 10 minutes, letting the sugar draw out their natural juices and create a syrupy filling.

Roll out the chilled dough on a floured surface until it’s about a 12-inch circle. Carefully transfer the rolled dough to a parchment-lined baking sheet, ensuring it retains its shape.

Spoon the cranberry mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the filling, creating lovely pleats that will hold the tasty treasure inside.

Preheat your oven to 375°F (190°C). Brush the edges with the egg wash for that stunning golden glow, then bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.