Description
This Cranberry Custard Pie combines a flaky, buttery crust with a rich and creamy custard filling studded with tart cranberries. Perfect for festive occasions or a comforting dessert, the pie features a balance of sweet and tangy flavors with a crisp top sprinkled with coarse sugar. The recipe yields eight generous servings and involves making a homemade pie crust, preparing a custard filling, and baking until beautifully set and golden.
Ingredients
Scale
Pie Crust
- ¼ cup very cold water
- 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)
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 cold butter, cut into pieces
For Finishing
- Water (for brushing the crust)
- Coarse sugar (for sprinkling)
- Sugared cranberries (for garnish, optional)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Cut in the butter-flavored shortening and the salted butter using a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add the very cold water, mixing gently, until the dough just comes together. Form the dough into a ball, flatten into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Roll and Fit the Crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Carefully transfer the dough and press it into the plate. Trim excess dough, leaving about ½ inch overhang. Brush the crust with water.
- Prepare the Custard Filling: In a mixing bowl, whisk together the eggs, granulated sugar, cornstarch, salt, and flour until smooth and well combined. Gently fold the cranberries into the custard mixture, then spoon the filling into the prepared pie crust. Dot the top with the cold butter pieces.
- Finish the Pie: Fold the dough edges over the filling slightly if desired. Sprinkle coarse sugar over the crust edges and any exposed filling for a sweet, crunchy finish.
- Bake the Pie: Place the pie in the preheated oven and bake at 375°F (190°C) for about 50 minutes or until the custard is set and the crust is golden brown. To avoid the crust edges from burning, shield them with foil or a pie crust shield halfway through baking if needed.
- Cool and Garnish: Remove the pie from the oven and allow it to cool completely on a wire rack to let the custard set fully. Optionally, garnish with sugared cranberries for an attractive presentation before serving.
Notes
- Use very cold water and chilled butter/shortening to achieve a flaky pie crust.
- Half an egg can be saved by whisking one egg and using half, storing the rest covered in the refrigerator.
- To prevent sogginess, do not overmix the custard filling; just incorporate ingredients until smooth.
- If using frozen cranberries, thaw and drain well before adding to the filling.
- Protect crust edges during baking with foil to prevent overbrowning.
- Allow the pie to cool fully before slicing to ensure the custard sets properly.
- Sugared cranberries add a festive touch but are optional.
