Cranberry Custard Pie
Move cranberries from your side dish to your dessert table this holiday season with a Cranberry Custard Pie. Smooth, creamy custard and fresh cranberries pair with a flaky butter crust in the perfect balance of sweet and tart.
Equipment
- Food Processor
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp sea salt fine
- 1/2 tsp granulated sugar
- 8 tbsps unsalted butter cold and cubed
- 2 tbsp ice cold water
Cranberry Custard
- 1 1/2 cups granulated sugar
- 2 tbsps unsalted butter melted and cooled
- 2/3 cup heavy whipping cream
- 2 large eggs
- 1 tsp vanilla extract pure
- 1/3 cup all-purpose flour unbleached
- 1/4 tsp sea salt fine
- 12 ounces fresh cranberries rinsed and dried
Instructions
Pie Crust
- Add flour, salt, and sugar to a food processor. Pulse to combine.
- Add chilled butter then pulse until butter is reduced to the size of small peas.
- Drizzle in ice cold water and pulse until mixture begins to clump.
- Remove dough from food processor and place on a floured surface. Flatten into a disk then cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days.
- Remove dough from refrigerator and let it sit at room temperature for 15 minutes.
- Grease the bottom and sides of a 9-inch pie plate with buter or spray with nonstick baking spray. Set aside.
- Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12-inches in diameter.
- Gently drape dough into pie dish then trim edges leaving a 1-inch overhang. Tuck excess dough under itself then pinch to crimp edges around the rim.
- Place pie plate in the freezer to chill for 30 minutes.
- Preheat oven to 350 degrees.
- Remove pie crust from the freezer and line completely with aluminum foil. Next, fill foiled crust to the top with pie weights (dried beans or dried rice also work well).
- Bake for 50 minutes.
- Remove pie from the oven. Carefully lift aluminum foil by the edges to remove both foil and weights from the crust.
- Allow crust to cool slightly while you prepare filling.
Cranberry Custard
- Increase oven temperature to 375 degrees.
- In a large mixing bowl, whisk together sugar, butter, heavy whipping cream, eggs and vanilla until combined.
- Add flour and salt then whisk until mixture is smooth.
- Place cranberries in the par-baked crust then pour custard on top of berries.
- Bake for 55 to 60 minutes or until pie is golden brown and custard is puffy. The center of the pie should have a slight jiggle when wiggled and will continue to set as it cools. Avoid overbaking. If pie appears to be overbrowning as it bakes, tent with aluminim foil.
- Remove pie from the oven and place on a wire rack to cool. Cover and store cooled pie in the refrigerator until ready to serve. Pie is best the day it is made.