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
Scale
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.
