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)

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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.