Description
This Cranberry Custard Pie features a flaky, homemade buttery crust filled with a smooth, sweet custard studded with tart fresh cranberries. The combination of tartness from the fruit and richness from the custard creates a perfectly balanced dessert that’s ideal for the holiday season or any festive occasion. Topped with a sprinkle of coarse sugar for a delicate crunch, this pie is both visually stunning and deliciously comforting.
Ingredients
Scale
For the Pie Crust
- ¼ cup very cold water
- 2 cups flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ½ cup butter-flavored shortening
- 6 tablespoons salted butter
- Water for brushing the crust
- Coarse sugar for sprinkling
For the Filling
- ½ egg, beaten (discard the other half or save for another use)
- 4 eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup flour, spooned and leveled
- 3 cups cranberries (raw, thawed if frozen)
- 2 tablespoons cold butter, cut into pieces
- Sugared cranberries for garnish (optional)
Instructions
- Prepare the pie crust: In a mixing bowl, combine 2 cups of flour, 1 ½ tablespoons of sugar, and 1 teaspoon of salt. Cut in ½ cup butter-flavored shortening and 6 tablespoons salted butter until the mixture resembles coarse crumbs. Gradually add ¼ cup of very cold water, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out and assemble crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer and gently press the crust into the pan. Trim and crimp edges as desired. Brush the crust with water and sprinkle with coarse sugar for a crunchy finish.
- Prepare custard filling: In a large bowl, beat 4 eggs and ½ beaten egg until blended. Add 2 cups granulated sugar, ¼ cup cornstarch, ½ teaspoon salt, and ½ cup flour. Mix thoroughly until smooth and combined.
- Add cranberries and butter: Gently fold 3 cups of raw cranberries into the custard mixture. Then dot 2 tablespoons of cold butter pieces evenly over the mixture to add richness and flavor as it bakes.
- Fill and bake the pie: Pour the custard and cranberry filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for approximately 55 minutes or until the custard is set and the crust is golden.
- Cool and garnish: Remove the pie from the oven and allow it to cool completely on a wire rack. Optionally, garnish with sugared cranberries for a festive appearance before serving.
Notes
- Use fresh cranberries for the best texture and flavor; if using frozen, thaw them completely before adding to the filling.
- Be careful not to overwork the pie dough when mixing to maintain a flaky texture.
- Half an egg can be stored for later use by sealing tightly and refrigerating up to 24 hours.
- The pie is best served at room temperature or slightly chilled.
- For a richer crust, use all butter instead of a combination of shortening and butter.
