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

Scale

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)

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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