Description

Cranberry Custard Pie is a rich and creamy dessert combining the tartness of cranberries with a buttery, flaky crust and sweet custard filling. Perfect for holidays or special occasions, it’s a crowd-pleaser that balances sweetness and tang.

Ingredients

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)

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Instructions

For the Crust:
1. Prepare the water: Measure out ¼ cup of water and place it in the freezer to chill.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, and salt.
3. Cut in butter and shortening: Use a pastry cutter or fork to cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
4. Add wet ingredients: Beat the half egg and add it to the chilled water. Pour into the flour mixture and stir until it begins to come together into dough. If too crumbly, add more cold water (up to 1 tbsp).
5. Roll out the dough: Divide in half and roll each half into circles large enough for a deep 9-inch pie dish. Place one circle into the dish and trim edges as needed.
For the Pie:
6. Preheat the oven: Preheat your oven to 400°F.
7. Prepare the filling: Beat the eggs for 2-3 minutes until light yellow. Add sugar and beat for 1 more minute. Mix in cornstarch, salt, and flour until combined.
8. Add cranberries: Gently fold the cranberries into the mixture with a rubber spatula.
9. Assemble the pie: Pour the cranberry mixture into the prepared crust. Dot with cold butter pieces.
10. Add the top crust: Place the second dough circle over the pie. Trim and crimp edges to seal. Brush with water and sprinkle with coarse sugar. Cut vents in the top crust.
11. Bake the pie: Cover the edges with foil and bake for 55 minutes. Remove the foil and bake for an additional 15-17 minutes until the crust is golden and firm.
12. Cool and garnish: Allow the pie to cool completely before serving. Garnish with sugared cranberries if desired.

Notes

For a twist, replace cranberries with blueberries, raspberries, or a combination of other berries.

Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor.

For extra crunch, sprinkle some finely chopped nuts like pecans on top of the filling before baking.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 150mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 4g
Cholesterol: 75mg