Why You’ll Love This Recipe

This Cranberry Custard Pie brings together the best of both worlds: rich custard and the bright, tart flavor of cranberries. The flaky, buttery crust and the sweet filling are balanced by the burst of flavor from the cranberries, making every bite a delightful experience. It’s a festive pie that’s easy to make ahead of time, and it’s perfect for Thanksgiving, Christmas, or just a cozy family dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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 Pie:

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)
Water (for brushing the crust)
Coarse sugar (for sprinkling)
Sugared cranberries (for garnish, optional)

Directions

For the Crust:

Prepare the Water:
Measure out ¼ cup of water and place it in the freezer to chill.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, and salt.
Cut in Butter and Shortening:
Use a pastry cutter or fork to cut the shortening and butter into the flour mixture. Continue until it resembles coarse crumbs.
Add Wet Ingredients:
Beat the half egg and add it to the chilled water. Pour this into the flour mixture and stir gently until it begins to come together into dough. Use your hands to knead it just a couple of times to bring it all together. If the dough is too crumbly, add a little more cold water (up to 1 tablespoon).
Roll Out the Dough:
Divide the dough in half. Roll out each half on a floured surface into circles large enough to fit a deep 9-inch pie dish. Place one circle into the pie dish and trim the edges as needed.

For the Pie:

Preheat the Oven:
Preheat your oven to 400°F.
Prepare the Filling:
In a stand mixer or a large bowl, beat the eggs on medium speed for 2-3 minutes until they are light yellow. Add the sugar and continue beating for 1 more minute.
Add Dry Ingredients:
Mix in the cornstarch, salt, and flour until everything is well combined.
Add Cranberries:
Gently fold the cranberries into the egg mixture using a rubber spatula.
Assemble the Pie:
Pour the cranberry mixture into the prepared pie crust. Sprinkle cold butter pieces evenly over the filling.
Add the Top Crust:
Place the second dough circle over the pie. Trim and crimp the edges to seal. Brush the top with water and sprinkle with coarse sugar. Cut a few vents in the top crust using a sharp knife.
Bake the Pie:
Cover the edges of the pie with foil and bake on a cookie sheet for 55 minutes. Remove the foil and bake for an additional 15-17 minutes, or until the crust is golden and firm.
Cool and Garnish:
Allow the pie to cool completely to room temperature, preferably for several hours or overnight. Garnish with sugared cranberries before serving.

Servings and Timing

Servings: 8
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 25 minutes

Variations

Different Fruit: You can substitute the cranberries with other berries like blueberries or raspberries for a different flavor twist.
Nutty Crust: Add finely chopped nuts like pecans or walnuts to the crust for a bit of extra crunch.
Add Spices: Enhance the flavor with a pinch of cinnamon or nutmeg added to the filling for a warm, spiced twist.

Storage/Reheating

Storage: Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheating: Reheat slices in the microwave or in the oven at 350°F for about 5 minutes until warmed through.

FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Just make sure to thaw and drain them before adding them to the filling.

Can I make this pie ahead of time?

Yes! This pie is great for making ahead. Just let it cool completely, then store it in the refrigerator. Add the sugared cranberries before serving.

Can I use store-bought pie crust?

Yes, you can use store-bought pie crust if you’re short on time or don’t want to make your own.

How can I make the crust golden brown?

Brushing the top crust with water and sprinkling it with coarse sugar will give it a beautiful golden color and a nice crunch.

Can I freeze this pie?

Yes, you can freeze this pie after it’s baked and cooled. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months. Let it thaw in the fridge before serving.

Conclusion

Cranberry Custard Pie is a rich, flavorful dessert that beautifully balances creamy custard with the tartness of cranberries. The buttery crust, combined with the custard filling and fresh cranberries, creates a dessert that’s both comforting and festive. Whether you’re serving it for the holidays or a special occasion, this pie is sure to be a crowd-pleaser!