If you’re searching for a dessert that beautifully balances tart and sweet, silky and crunchy, the Cranberry Custard Pie Recipe is an absolute must-try. This pie lovingly combines fresh cranberries with a smooth, velvety custard nestled inside a flaky, buttery crust, creating a symphony of textures and flavors that dance on your palate. Whether it’s a holiday centerpiece or a cozy weekend treat, this recipe turns humble ingredients into a show-stopping dessert that’s as comforting as it is impressive.
Ingredients You’ll Need
Every ingredient in this Cranberry Custard Pie Recipe plays a crucial role, from the flaky crust to the luscious custard filling and the vibrant burst of cranberries. These simple items come together to create layers of flavor and texture you’ll want to savor bite after bite.
- ¼ cup water (very cold): Essential for creating a tender, flaky pie crust by keeping the fat chilled.
- 2 cups flour: The base of the crust, providing structure and that irresistible flakiness.
- 1 ½ tablespoons sugar: Adds a subtle sweetness to the crust, balancing the tartness of the cranberries.
- 1 teaspoon salt: Enhances the overall flavors, especially in the crust and custard.
- ½ cup shortening (butter flavored): Helps keep the crust tender and crisp with a buttery flavor.
- 6 tablespoons salted butter: Adds richness and flavor to both crust and filling.
- ½ egg, beaten: Acts as a binder in the crust to give it that perfect hold and golden color.
- 4 eggs: The heart of the custard, giving it structure and that silky texture everyone loves.
- 2 cups granulated sugar: Sweetens the custard and balances out the cranberries’ natural tartness.
- ¼ cup cornstarch: Thickens the custard filling to the perfect creamy consistency.
- ½ teaspoon salt: Vital for rounding out the custard’s flavor without overpowering the fruit.
- ½ cup flour, spooned and leveled: A little extra thickener for the custard, creating a perfect slice every time.
- 3 cups cranberries (raw, thawed if frozen): The star of the show, bringing bright color and zesty contrast.
- 2 tablespoons cold butter, cut into pieces: Added on top of the filling for a luscious, velvety finish as it bakes.
- Water (for brushing the crust): Helps achieve a beautiful, shiny crust with a light sprinkling of sugar.
- Coarse sugar (for sprinkling): Adds sparkling sweetness and a delightful crunch on the crust’s surface.
- Sugared cranberries (for garnish, optional): An elegant finishing touch that makes your pie look festive and inviting.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust
Start by mixing the flour, sugar, and salt in a large bowl. Then, cut in the shortening and cold butter until the mixture resembles coarse crumbs. Slowly add the very cold water and the beaten half egg, mixing gently just until the dough comes together. Be careful not to overwork it to keep your crust flaky and tender. Wrap the dough in plastic and chill it for at least 30 minutes—this rest time is key for a relaxed dough that won’t shrink during baking.
Step 2: Roll and Fit the Crust
Once chilled, roll out the dough on a lightly floured surface to fit your pie dish. Press it gently into the pan, making sure to patch any tears, then trim the edges and crimp them for a pretty finish. Before adding the filling, brush the crust with cold water and sprinkle with coarse sugar to create that irresistible sparkle while it bakes.
Step 3: Mix the Custard Filling
In a large bowl, whisk together the eggs, sugar, cornstarch, salt, and flour until smooth. This mixture will become the creamy custard that holds everything together. Gently fold in the cranberries, ensuring they’re evenly distributed so each slice is bursting with tart berry goodness.
Step 4: Assemble and Add Butter
Pour the custard and cranberry mixture into the prepared crust. Dot the top with the cold butter pieces; they’ll melt and swirl into the pie during baking, adding pockets of richness you won’t want to miss.
Step 5: Bake to Perfection
Place the pie in a preheated oven and bake for about 1 hour and 10 minutes, or until the custard is set but still slightly jiggly in the center. Watch the crust’s edges, and if they brown too quickly, shield them with foil or a pie shield. When finished, let your pie cool completely to allow the custard to firm up for perfect slicing.
How to Serve Cranberry Custard Pie Recipe
Garnishes
For a festive touch, scatter sugared cranberries over the cooled pie or sprinkle a dusting of powdered sugar right before serving. A dollop of whipped cream or a scoop of vanilla ice cream complements this pie beautifully by adding creaminess that softens the cranberries’ tart pop.
Side Dishes
This pie pairs wonderfully with light sides such as spiced apple cider or a cup of hot tea to balance the richness of the custard. For a holiday spread, consider serving alongside roasted nuts or a simple green salad to keep the meal balanced and fresh.
Creative Ways to Present
To make gatherings extra special, serve the pie slices on colorful plates with a drizzle of cranberry sauce or a sprinkle of toasted almonds. For an elegant look, garnish each slice with fresh herbs like mint or rosemary sprigs, which add a surprising brightness to the dessert’s rich flavors.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead dessert for busy weeks or after larger celebrations.
Freezing
You can freeze this Cranberry Custard Pie Recipe either before or after baking. Wrap it carefully in plastic and foil to prevent freezer burn. It keeps well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Reheat individual slices gently in a low oven or microwave if you prefer it warm, but this pie is equally delightful served chilled. Just be mindful to avoid overheating, which can cause the custard to become grainy.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Just make sure to thaw them fully and drain any excess liquid before folding them into the custard to avoid a soggy crust.
What can I substitute for shortening in the crust?
You can replace shortening with all butter for a richer flavor, but the crust may be slightly less flaky and more delicate to handle.
How can I tell when the custard is done baking?
The custard should be mostly set with a slight jiggle in the center when you gently shake the pan. It will firm up completely as it cools.
Is this pie suitable for serving at holidays?
Definitely! The vibrant color of cranberries and the creamy custard make it a stunning and delicious choice for holiday dinners or festive gatherings.
Can I make the crust ahead of time?
Yes, you can prepare and chill or even freeze the pie crust dough up to 2 days in advance for ultimate convenience on baking day.
Final Thoughts
This Cranberry Custard Pie Recipe is truly a treasure, blending simplicity and elegance in every bite. I can’t recommend enough baking this beauty to brighten your table and delight your loved ones. Give it a try and watch how quickly it becomes a cherished favorite in your recipe collection!
Print
Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a flaky homemade crust. Perfect for holiday gatherings or any cozy occasion, this pie combines a buttery crust with a smooth custard filling studded with fresh cranberries, finished with a buttery topping and optional sugared cranberries for garnish.
Ingredients
For the Pie Crust
- ¼ cup water (very cold)
- 2 cups flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ½ cup shortening (butter flavored)
- 6 tablespoons salted butter
- ½ egg, beaten (discard the other half or save for another use)
For the Custard Filling
- 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 butter (cold, cut into pieces)
For Finishing
- Water (for brushing the crust)
- Coarse sugar (for sprinkling)
- Sugared cranberries (for garnish, optional)
Instructions
- Prepare the Pie Crust: Combine the flour, sugar, and salt in a large bowl. Cut in the shortening and salted butter until the mixture resembles coarse crumbs. Slowly add the very cold water and the ½ beaten egg; mix until the dough comes together. Divide the dough, chill for at least 30 minutes before rolling.
- Roll and Fit the Dough: Roll out one portion of the dough into a 12-inch circle and fit it into a 9-inch pie pan. Trim the edges, leaving a slight overhang; chill the crust while preparing the filling.
- Make the Custard Filling: In a large bowl, whisk together the eggs, granulated sugar, cornstarch, salt, and flour until smooth. Gently fold in the cranberries.
- Assemble the Pie: Pour the custard mixture into the prepared crust. Dot the top evenly with pieces of cold butter.
- Top the Pie: Roll out the second dough portion and cover the pie with it, either as a full top crust or cut into strips for a lattice pattern. Trim, seal and flute the edges. Brush the top crust with water and sprinkle with coarse sugar for a crunchy, sweet topping.
- Bake: Preheat the oven to 350°F (175°C). Place the pie on the middle rack and bake for about 1 hour and 10 minutes or until the custard is set and the crust is golden brown. If the crust browns too quickly, cover the edges with foil.
- Cool and Garnish: Allow the pie to cool completely to room temperature to let the custard set fully. Optionally, garnish with sugared cranberries before serving for an elegant touch.
Notes
- Use very cold water and chilled butter to ensure a flaky crust.
- You can use thawed frozen cranberries if fresh are unavailable.
- Be careful not to overbake; custard should be set but slightly jiggly in the center.
- Cover pie edges with foil if browning too fast.
- Garnish with sugared cranberries for festive presentation.
