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Cranberry Custard Pie
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Cranberry Custard Pie

A delightful holiday treat blending the tangy sweetness of cranberries with a smooth, creamy custard filling. The buttery, flaky crust perfectly complements the vibrant burst of cranberry flavor, creating a heavenly dessert that captures the essence of the season.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 300kcal

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk or electric mixer
  • Saucepan
  • Rolling Pin
  • Oven

Ingredients

For the crust

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 3-4 tablespoons ice water

For the filling

  • 2 cups fresh cranberries
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon orange zest (optional)

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the flour and salt for the crust. Add the chilled butter and use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  • On a floured surface, roll out the chilled dough to fit your 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
  • In a saucepan, combine the cranberries and sugar. Cook over medium heat until the cranberries burst and the sugar has dissolved, about 5 minutes. Remove from heat and set aside.
  • In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and orange zest (if using). Gradually pour the custard mixture over the cranberries, ensuring they are evenly distributed.
  • Position the pie dish on a baking sheet and gently transfer it into the oven that has been preheated. Bake for 40-45 minutes or until the custard is set and the crust is golden brown.
  • Once baked, remove the pie from the oven and let it cool on a wire rack. Before slicing and serving, let it cool completely.