If you’re looking for a dessert that brings together the bright zing of cranberries and the smooth, silky richness of custard, this Cranberry Custard Pie Recipe is about to become your new favorite. Perfectly balanced with a tender, flaky crust and the tartness of fresh cranberries folded into creamy custard, this pie is a delightful treat that feels like a warm hug on a plate. Whether it’s holiday time or just a special occasion at home, this pie captures that magical blend of sweet and tang that keeps everyone coming back for more.
Ingredients You’ll Need
All the ingredients for this pie are wonderfully simple, yet each one plays an essential role in creating the perfect texture, flavor, and color. From the flakiness of the crust to the smooth custard filling, every element is thoughtfully chosen to make this pie stand out.
- ¼ cup very cold water: Keeps the dough tender and helps hold it together without making it tough.
- 2 cups flour: The base for that flaky crust everyone loves.
- 1 ½ tablespoons sugar: Just enough to add subtle sweetness to the crust.
- 1 teaspoon salt: Enhances all the flavors, balancing the sweetness and tartness.
- ½ cup butter-flavored shortening: Adds flakiness and a buttery taste to the crust.
- 6 tablespoons salted butter: Adds richness and flavor throughout, used both in crust and topping.
- ½ beaten egg: Helps bind the dough and gives the crust a beautiful golden color.
- 4 eggs: Essential for the creamy custard base, providing structure and silkiness.
- 2 cups granulated sugar: Sweetens the custard just right without overpowering the cranberries.
- ¼ cup cornstarch: Thickens the custard to the ideal consistency.
- ½ teaspoon salt: Balances the custard’s flavors.
- ½ cup flour, spooned and leveled: Adds body to the custard for a smooth, firm filling.
- 3 cups cranberries (raw or thawed if frozen): The star ingredient with bright, beautiful color and tartness.
- 2 tablespoons cold butter, cut into pieces: Finishing touch that adds richness to the filling.
- Water for brushing crust: Helps to seal and prepare the crust for baking.
- Coarse sugar for sprinkling: Adds a lovely crunch and sparkle to the top crust.
- Sugared cranberries (optional for garnish): Provides a festive and elegant finishing touch.
How to Make Cranberry Custard Pie Recipe
Step 1: Make the Pie Dough
Start by combining the flour, sugar, and salt in a bowl. Cut in the butter-flavored shortening and salted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the very cold water, stirring just until the dough comes together. Be careful not to overwork it to keep the crust tender. Chill the dough for 30 minutes before rolling out.
Step 2: Prepare the Cranberries
Rinse the cranberries and drain them well. If frozen, thaw them completely to prevent excess moisture in the filling. Gently toss the berries with a little flour to help absorb juice released during baking, keeping the filling nice and thick.
Step 3: Roll Out and Prebake the Crust
Roll the chilled dough on a lightly floured surface to fit your 9-inch pie pan. Transfer it carefully and trim the edges. Brush the crust with water and sprinkle coarse sugar on top for extra sparkle and crunch. Bake the crust at 375°F (190°C) for about 12 minutes to set it; this prevents sogginess from the custard and berries.
Step 4: Whisk the Custard Filling
In a large bowl, whisk together the eggs, granulated sugar, cornstarch, salt, and flour until fully combined and smooth. This mixture is what creates that rich, silky custard that will envelop the cranberries perfectly.
Step 5: Assemble and Bake
Place the prepared cranberries evenly in the prebaked crust. Pour the custard mixture over the berries, then dot the top with pieces of cold butter. Bake the assembled pie at 375°F (190°C) for 40-45 minutes or until the custard is set but still slightly jiggly in the center. The top should have a lovely golden color.
How to Serve Cranberry Custard Pie Recipe
Garnishes
A few sugared cranberries sprinkled on top add an elegant touch of shimmer and extra tartness, which contrasts beautifully with the creamy custard. You can also add a dollop of freshly whipped cream or a sprinkle of cinnamon for a cozy flavor boost.
Side Dishes
This pie pairs wonderfully with a light, fresh salad or a scoop of vanilla ice cream. The creamy ice cream complements the pie’s custard texture, while a citrusy salad cuts through the richness for a balanced meal experience.
Creative Ways to Present
Serve individual slices on pretty plates with a drizzle of warm caramel sauce or a sprinkle of toasted nuts. For parties, consider mini versions using tart shells to wow your guests with personalized desserts that showcase the lovely cranberry custard filling.
Make Ahead and Storage
Storing Leftovers
Store any leftover cranberry custard pie covered tightly with plastic wrap or aluminum foil in the refrigerator. It stays fresh for up to 3 days, and the flavors often meld even more beautifully overnight.
Freezing
You can freeze cranberry custard pie, but it’s best to do so before baking. Wrap the assembled, unbaked pie tightly and freeze for up to 2 months. When you’re ready, bake it directly from frozen, adding a few extra minutes to the baking time.
Reheating
Warm individual slices gently in the microwave for 20-30 seconds or place the whole pie in a low oven (about 300°F / 150°C) for 10-15 minutes to refresh that freshly-baked warmth and softness.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Just be sure to thaw them and drain any excess liquid so the filling won’t become too watery. Tossing the cranberries in a bit of flour before adding them to the crust helps as well.
Is there a substitute for shortening in the crust?
Yes, you can use all butter instead of shortening for a richer flavor, though the crust may be slightly less flaky. Some people mix butter with a small amount of vegetable shortening for the best of both worlds.
How do I know when the custard is done baking?
The custard should be mostly set but still slightly jiggly in the center when you gently shake the pie. It will continue to firm up as it cools, so avoid overbaking to keep it creamy.
Can I make this pie ahead of time?
Definitely! You can prepare and bake the pie the day before serving. Just keep it refrigerated and bring it to room temperature before serving for the best flavor and texture.
What’s the best way to slice this pie?
Use a sharp knife dipped in hot water and wiped dry between cuts to achieve clean slices without dragging or breaking the custard.
Final Thoughts
This Cranberry Custard Pie Recipe is such a joy to make and share because it brings together simple ingredients into a dish that feels both comforting and special. Its unique balance of tart cranberries and silky custard wrapped in a flaky crust makes it a standout dessert any time of year. I can’t wait for you to bake it, share it, and absolutely fall in love with this pie as much as I have!
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Cranberry Custard Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a flaky, buttery crust. With a perfect balance of sweetness and tang, it’s an ideal dessert for holiday gatherings or cozy family dinners. The pie features a tender homemade crust and a smooth custard filling studded with vibrant cranberries for a festive twist.
Ingredients
For the Crust
- ¼ cup very cold water
- 2 cups all-purpose flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ½ cup butter-flavored shortening
- 6 tablespoons salted butter
- ½ beaten egg (reserve the other half for another use)
For the Filling
- 4 large eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup all-purpose flour, spooned and leveled
- 3 cups fresh or thawed cranberries
- 2 tablespoons cold butter, cut into pieces
For Finishing
- Water (for brushing the crust)
- Coarse sugar (for sprinkling)
- Sugared cranberries (optional, for garnish)
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine the flour, sugar, and salt. Cut in the butter-flavored shortening and salted butter until the mixture resembles coarse crumbs. Gradually add the very cold water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the filling and assemble the pie.
- Roll Out the Crust: On a floured surface, roll the chilled dough into a circle large enough to fit a 9-inch pie pan. Transfer the dough to the pan, trim edges, and crimp if desired. Brush the crust with the beaten half egg to help it brown evenly.
- Prepare the Filling: In a large bowl, whisk the 4 eggs until smooth. Add granulated sugar, cornstarch, salt, and the ½ cup flour, stirring well to combine. Gently fold in the cranberries.
- Assemble the Pie: Pour the custard and cranberry filling into the prepared crust. Dot the surface with the 2 tablespoons of cold butter pieces.
- Bake the Pie: Place the pie on the middle rack of the oven and bake for about 50 minutes, or until the filling is set and the crust is golden brown. If the crust browns too quickly, cover the edges with foil to prevent burning.
- Finishing Touches: Remove the pie from the oven and brush the crust with a little water. Sprinkle coarse sugar over the edges for a sparkling finish. Let the pie cool completely to room temperature to allow the custard to set.
- Serve: Garnish with sugared cranberries if desired. Slice and serve the pie at room temperature or chilled for a refreshing dessert.
Notes
- Ensure the butter and shortening are very cold for a flaky crust.
- If using frozen cranberries, thaw and drain well before using.
- To save half an egg, beat the egg and measure out half the volume for the crust; refrigerate the other half for another recipe.
- Monitor the crust during baking to prevent over-browning; use foil shields as needed.
- The pie is best served after it has cooled completely to allow the custard to fully set.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
