If you’re searching for a dessert that beautifully blends tartness and sweetness with a silky smooth texture, this Cranberry Custard Pie Recipe is an absolute must-try. The bright zing of fresh cranberries meets a rich, creamy custard filling nestled in a perfectly flaky crust, creating a pie that’s as stunning as it is delicious. Whether you’re welcoming guests or simply indulging in a cozy night at home, this pie offers a charming balance of flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to build layers of flavor that complement each other perfectly. From the comforting richness of butter to the sharp bite of cranberries, these simple staples come together to create a pie that’s anything but ordinary.
- ¼ cup water (very cold): Helps bring the pie crust dough together without warming it up, ensuring flakiness.
- 2 cups flour: The backbone of the crust, providing structure and tenderness.
- 1 ½ tablespoons sugar: Adds a subtle sweetness to balance the tartness of cranberries in the crust.
- 1 teaspoon salt: Enhances all the flavor layers in both crust and filling.
- ½ cup shortening (butter flavored): Delivers a flaky, melt-in-your-mouth texture to the crust.
- 6 tablespoons salted butter: Adds richness and deep flavor, used in crust and filling.
- ½ egg, beaten: Binds the crust ingredients and adds a lovely golden color when baked.
- 4 eggs: The custard’s base, creating that smooth, creamy texture.
- 2 cups granulated sugar: Sweetens the custard just enough to balance the cranberries’ tartness.
- ¼ cup cornstarch: Thickens the custard for the perfect sliceable consistency.
- ½ teaspoon salt: Brings out the custard’s complex flavors.
- ½ cup flour, spooned and leveled: Adds body to the custard and helps prevent separation.
- 3 cups cranberries (raw, thawed if frozen): The star ingredient, bringing a fresh, fragrant tartness.
- 2 tablespoons butter (cold, cut into pieces): Added on top of the filling for a subtle creamy richness.
- Water (for brushing the crust): Helps sprinkle applied sugars stick and encourages a beautiful crust color.
- Coarse sugar (for sprinkling): Adds a delicate crunch and sparkle to the crust’s surface.
- Sugared cranberries (for garnish, optional): For an elegant, festive touch that’s sure to impress.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust
Start by combining 2 cups of flour, 1½ tablespoons sugar, and 1 teaspoon salt in a bowl. Cut in ½ cup butter-flavored shortening and 6 tablespoons salted butter until the mixture resembles coarse crumbs. Slowly add ¼ cup very cold water and mix just until the dough holds together. Avoid overworking to keep the crust tender and flaky. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Step 2: Roll and Fit the Crust
Once chilled, roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer it into the dish, trimming any excess dough. Brush the crust lightly with water, then sprinkle with coarse sugar to add sparkle and crunch when baked. Preheat your oven to 350°F (175°C).
Step 3: Prepare the Custard Filling
In a large bowl, whisk together 4 eggs, 2 cups granulated sugar, ¼ cup cornstarch, ½ teaspoon salt, and ½ cup flour until smooth and creamy. This custard mixture is the luscious foundation that will set around the cranberries, creating that perfect balance of silkiness and tang.
Step 4: Assemble the Pie
Scatter the 3 cups of cranberries evenly over the crust. Pour the custard mixture gently over the cranberries, allowing it to seep between the berries. Dot the surface with 2 tablespoons of cold butter cut into small pieces; this adds an irresistible richness as the pie bakes.
Step 5: Bake Your Pie to Perfection
Bake the pie at 350°F for about 50 to 60 minutes until the custard is set and the crust is golden and crisp. You’ll know it’s done when the filling is firm but still slightly jiggly in the center. Remove the pie from the oven and allow it to cool completely—this cooling period is essential for the custard to fully set.
How to Serve Cranberry Custard Pie Recipe
Garnishes
A few sugared cranberries placed delicately on top of the pie give a festive sparkle and an extra burst of tartness that complements the custard flawlessly. A dusting of powdered sugar or a dollop of freshly whipped cream also pairs beautifully and adds a hint of indulgence.
Side Dishes
This pie shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. A simple cup of spiced tea or freshly brewed coffee can also round out the experience, making each bite even more comforting and satisfying.
Creative Ways to Present
For a charming twist, serve small wedges inside mini tart shells for individual portions at holiday parties or brunches. You can also layer the filling and custard in mason jars for grab-and-go treats that keep their rustic appeal while being incredibly convenient and eye-catching.
Make Ahead and Storage
Storing Leftovers
Keep leftover pie refrigerated, covered loosely with foil or plastic wrap, for up to four days. The flavors continue to develop overnight, making it even more delicious the next day. Just be sure to store it chilled to maintain the custard’s freshness and texture.
Freezing
This Cranberry Custard Pie Recipe freezes beautifully. Wrap the cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before serving for the best results.
Reheating
Warm slices gently in a low oven (around 300°F) for 10 to 15 minutes to bring back the flaky crust’s crispness while keeping the custard smooth and creamy. Avoid microwaving, as it can make the custard rubbery and the crust soggy.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Just make sure to thaw and drain them before adding to the pie so excess moisture doesn’t affect the filling’s consistency.
Is it possible to make the pie crust gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be aware that texture and flakiness might slightly vary.
How do I prevent the custard from cracking while baking?
Baking at a moderate 350°F and avoiding overbaking helps prevent cracking. The custard should still jiggle slightly when taken out of the oven.
Can I prepare this pie in advance for a holiday meal?
Definitely. The pie can be made a day ahead and refrigerated. This allows the custard to set nicely and the flavors to meld beautifully.
What’s the best way to serve leftovers?
Serve chilled or gently warmed with a scoop of vanilla ice cream or whipped cream to revive its creamy texture and add a little extra indulgence.
Final Thoughts
This Cranberry Custard Pie Recipe is one of those timeless treats that combines the comforting texture of custard with the lively pop of fresh cranberries, wrapped in a buttery, flaky crust. It’s perfect for holiday menus, special occasions, or any time you want to brighten up dessert hour. Give it a try and watch it quickly become a family favorite that you reach for again and again.
Print
Cranberry Custard Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Custard Pie combines a flaky homemade crust with a rich, creamy custard filling studded with tart cranberries. It’s a perfect festive dessert that balances sweet and tangy flavors, ideal for holiday gatherings or cozy autumn treats.
Ingredients
For the Pie Crust
- ¼ cup very cold water
- 2 cups all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup butter-flavored shortening
- 6 tablespoons salted butter, cold and cut into small pieces
- Water (for brushing the crust before baking)
- Coarse sugar (for sprinkling on top)
For the Custard Filling
- ½ egg, beaten (reserve the other half for another use)
- 4 whole eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup all-purpose flour, spooned and leveled
- 3 cups fresh or thawed raw cranberries
- 2 tablespoons cold butter, cut into pieces
- Sugared cranberries (optional, for garnish)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Cut in the butter-flavored shortening and the cold salted butter pieces using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add the very cold water, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Roll Out and Fit the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough gently into a 9-inch pie pan, pressing it into the edges and trimming any excess. Use a fork to prick the bottom of the crust gently and chill the crust again for about 15 minutes to prevent shrinking during baking.
- Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake another 5-7 minutes until the crust is lightly golden. Remove from the oven and set aside.
- Make the Custard Filling: In a large mixing bowl, whisk together the ½ beaten egg, 4 whole eggs, granulated sugar, cornstarch, salt, and flour until smooth. Gently fold in the cranberries and 2 tablespoons of cold butter cut into pieces.
- Fill and Bake the Pie: Pour the custard and cranberry mixture into the pre-baked pie crust. Brush the crust edges with water and sprinkle with coarse sugar for a sparkling finish. Bake the pie at 375°F (190°C) for about 40-45 minutes or until the custard is set and the top is lightly golden. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Garnish: Remove the pie from the oven and let it cool completely on a wire rack to allow the custard to set fully. Garnish with sugared cranberries if desired before serving for an extra festive touch.
Notes
- Use fresh or properly thawed frozen cranberries for best taste and texture.
- Make sure the butter and water are very cold to create a flaky crust.
- Blind baking the crust helps prevent a soggy bottom due to the moist custard filling.
- Chilling the dough before baking helps maintain the crust’s shape and texture.
- The pie can be stored covered in the refrigerator for up to 3 days.
- Sugared cranberries can be made by tossing cranberries in simple syrup and then coating them with sugar; allow them to dry before garnishing.
