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Cranberry Custard Pie

A tart and creamy cranberry custard pie with a golden crust, perfect for holidays or special occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter cold, cubed
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
  • 2-3 tbsp cold water
Custard Filling
  • 2 cups cranberries fresh or frozen
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 orange zest optional

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch pie pan
  • Oven
  • Parchment paper

Method
 

  1. Prepare the crust by mixing flour, sugar, salt, and cold butter until coarse crumbs form. Add water gradually to form dough. Refrigerate for 30 minutes.
  2. Preheat oven to 350°F (175°C).
  3. Roll out chilled dough and fit into a 9-inch pie pan. Blind bake for 15 minutes with parchment and pie weights, then 5 more minutes without weights.
  4. Rinse cranberries and set aside.
  5. Whisk together eggs, sugar, heavy cream, vanilla, and orange zest to make custard.
  6. Spread cranberries evenly on the pre-baked crust, then pour custard over the top.
  7. Bake for 35-40 minutes until custard is set but slightly wobbly in the center.
  8. Cool to room temperature, then refrigerate at least 2 hours before serving.
  9. Serve with whipped cream and garnish with extra cranberries or orange zest if desired.

Notes

For a brighter flavor, add a splash of orange liqueur to the custard. Pie keeps well refrigerated for up to 3 days.