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
Scale
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.
