If you’re someone who loves the cozy comforts of fall and the bright tartness of cranberries, then this Cranberry Custard Pie Recipe is going to win your heart and your taste buds all at once. Imagine a velvety, smooth custard that perfectly balances the zing of fresh cranberries, nestled in a buttery, flaky crust that practically melts in your mouth. This pie is the ultimate crowd-pleaser for holidays, special occasions, or whenever you want to treat yourself to something truly special and vibrant. It’s a brilliant way to elevate those tart berries into a luscious dessert that’s both stunning and unforgettable.
Ingredients You’ll Need
Gathering these ingredients is like assembling your dream team for a pie that’s packed with flavor and texture. Each item is essential to build the layers of buttery crust, creamy custard, and tart berry bursts that make this Cranberry Custard Pie Recipe so magical.
- 1/4 cup water (very cold): Essential for keeping your crust tender and easy to work with.
- 2 cups flour: The foundation that shapes the pie crust and custard thickening.
- 1 1/2 tablespoons sugar: Adds a subtle sweetness to the crust without overpowering the tart cranberries.
- 1 teaspoon salt: Enhances all the flavors from crust to custard.
- 1/2 cup shortening (butter flavored): Provides the flakiest texture to your pie crust.
- 6 tablespoons salted butter: Adds richness and a golden finish to the crust.
- 1/2 egg (beaten): Helps bind the crust perfectly; just half an egg keeps it delicate.
- 4 eggs: Create that luscious, silky custard filling.
- 2 cups granulated sugar: Sweetens the custard and balances the tartness beautifully.
- 1/4 cup cornstarch: Thickens the custard to that perfect sliceable consistency.
- 1/2 teaspoon salt: A pinch enhances the custard’s flavor layers.
- 1/2 cup flour (spooned and leveled): Adds structure to the custard for a smooth set.
- 3 cups cranberries (raw, thaw if frozen): The star of the show—tart, fresh, and bursting with flavor.
- 2 tablespoons cold butter (cut into pieces): Swirled into the cranberries for extra richness.
- Water (for brushing): Helps create a shiny, golden crust.
- Coarse sugar (for sprinkling): Adds a delightful crunch and sparkle on top.
- Sugared cranberries (for garnish): Optional but gorgeous for a festive touch.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust
Start by mixing the flour, sugar, and salt in a large bowl. Cut in the shortening and butter until the mixture resembles coarse crumbs—that’s the secret to a flaky crust. Slowly add the cold water and beaten half-egg to bring the dough together. Chill the dough for about 30 minutes; this rest is crucial for a tender crust that won’t shrink during baking.
Step 2: Roll Out and Pre-Bake
Once chilled, roll the dough out on a floured surface into a circle a bit larger than your pie dish. Gently transfer it to the pan, trim the edges, and crimp them to make it look pretty. Brush the crust with cold water, sprinkle coarse sugar on top for that irresistible sparkle, and bake at 375°F (190°C) for about 10 minutes. This helps prevent a soggy bottom when the custard and cranberries go in.
Step 3: Make the Custard Filling
While the crust is pre-baking, whisk together the eggs, granulated sugar, cornstarch, salt, and flour until perfectly smooth. This combination will create a custard that’s creamy yet firm enough to hold its shape. Reserve this mixture until the crust is ready to fill.
Step 4: Prepare the Cranberries
Toss the fresh cranberries with the cold butter pieces—this little trick adds richness and softens their natural tartness with lovely pockets of creamy butter as they bake.
Step 5: Assemble the Pie
Arrange the cranberry and butter mixture evenly in the pre-baked crust, then carefully pour the custard filling over the top. The custard will gently envelop the berries while baking, creating that fabulous balance between tart and creamy. Pop the pie into the oven and bake at 375°F (190°C) for around 60 minutes until the custard sets with just a slight wobble in the center.
How to Serve Cranberry Custard Pie Recipe
Garnishes
Nothing tops this pie like a scattering of sugared cranberries for a bit of sparkle and extra tartness. A dollop of fresh whipped cream or a scoop of vanilla bean ice cream adds creaminess and complements the custard perfectly.
Side Dishes
Serve alongside a simple green salad or roasted nuts to balance the sweetness and bring a fun contrast of textures. For holiday dinners, a glass of warm spiced cider or a crisp white wine pairs beautifully with the pie’s richness and tart notes.
Creative Ways to Present
Cut the pie into rustic wedges or small squares for sharing. For a stunning dessert display, plate individual slices with fresh mint leaves and a drizzle of cranberry sauce or caramel to dazzle your guests visually and in flavor.
Make Ahead and Storage
Storing Leftovers
This pie keeps wonderfully in an airtight container in the fridge for up to four days. The custard stays creamy while the crust maintains its flaky texture, making it just as delightful the next day.
Freezing
You can freeze the whole pie or individual slices wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the fridge before serving to enjoy that fresh-baked taste whenever the craving hits.
Reheating
Warm slices gently in a low oven (around 300°F/150°C) for 10-15 minutes or microwave briefly to bring back that just-baked feeling without compromising the custard’s delicate consistency.
FAQs
Can I use frozen cranberries for the Cranberry Custard Pie Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture that could affect the custard texture.
Is it necessary to pre-bake the pie crust?
Pre-baking helps prevent a soggy crust by giving it a head start before the moist custard and cranberries go in. It’s a step worth doing for a crisp bottom crust.
Can I substitute butter for shortening in the crust?
Yes, but shortening adds extra flakiness. Using all butter will make a richer flavor but might be slightly less flaky.
How sweet is this Cranberry Custard Pie Recipe?
It’s perfectly balanced—the custard is sweet but not overly so, and the cranberries provide a bright tart contrast that keeps every bite interesting.
Can I make this pie ahead of time for a party?
Definitely! Making it a day in advance allows the flavors to meld beautifully. Just store it covered in the fridge until you’re ready to serve.
Final Thoughts
There’s something truly special about a Cranberry Custard Pie Recipe that combines the bright zing of cranberries with the creamy bliss of custard, all wrapped in a buttery crust. It’s a dessert that feels both comforting and festive, perfect for sharing with friends and family. Give it a try, and you might just find your new favorite pie to celebrate every season!
Print
Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie combines a flaky, buttery crust with a smooth, sweet custard filling studded with tart cranberries. Perfect for festive occasions or cozy fall desserts, it’s a delightful balance of creamy and fruity flavors with a touch of crunch from the sugared cranberries on top.
Ingredients
For the Pie Crust
- 1/4 cup very cold water
- 2 cups all-purpose flour
- 1 & 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup shortening (butter flavored)
- 6 tablespoons salted butter
For the Filling
- 1/2 egg (beaten)
- 4 whole eggs
- 2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour (spooned and leveled)
- 3 cups cranberries (raw; if frozen, thawed)
- 2 tablespoons cold butter (cut into pieces)
For Topping
- Water (for brushing crust)
- Coarse sugar (for sprinkling)
- Sugared cranberries (for garnish)
Instructions
- Prepare the Pie Dough: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the shortening and 6 tablespoons of salted butter until the mixture resembles coarse crumbs. Gradually add very cold water, mixing gently until the dough forms. Divide the dough into two portions, wrap in plastic, and chill for at least 30 minutes.
- Roll Out the Crust: On a lightly floured surface, roll out one portion of the dough to fit a 9-inch pie plate. Transfer it carefully to the pie plate and trim excess dough, leaving a slight edge for crimping.
- Make the Custard Filling: In a separate bowl, whisk together the 1/2 beaten egg, 4 whole eggs, granulated sugar, cornstarch, flour, and salt until smooth and well combined.
- Assemble the Pie: Spread the raw cranberries evenly over the bottom of the pie crust. Pour the prepared custard mixture over the cranberries. Dot the top of the filling with the 2 tablespoons of cold butter cut into small pieces.
- Top with Second Crust: Roll out the second portion of dough and place it over the filling. Trim and crimp the edges to seal. Brush the top crust lightly with water and sprinkle with coarse sugar for a sparkling finish. Cut slits into the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie in a preheated oven at 350°F (175°C) and bake for about 70 minutes, or until the crust is golden brown and the custard is set. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and Garnish: Remove the pie from the oven and allow it to cool completely to room temperature. Garnish the cooled pie with sugared cranberries before serving for an attractive presentation.
Notes
- Using very cold water and cold butter helps to create a flaky pie crust.
- Thaw frozen cranberries completely and drain excess moisture to avoid a soggy crust.
- Letting the pie cool fully before cutting ensures the custard sets properly.
- Cover crust edges with foil if they brown too quickly during baking.
- Sugared cranberries can be made by tossing fresh cranberries in sugar and letting them dry for an hour.
