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functional image cranberry custard pie one slice on a white plate with a big pile of whipped cream on top side view to see the crust, custard and cranberry layers background is wispy gray
Heather Wolf

Cranberry Custard Pie

5 from 6 votes
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.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
chill dough 1 hour 30 minutes
Total Time 3 hours 50 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Food Processor

Method
 

Pie Crust
  1. Add flour, salt, and sugar to a food processor. Pulse to combine.
  2. Add chilled butter then pulse until butter is reduced to the size of small peas.
  3. Drizzle in ice cold water and pulse until mixture begins to clump.
  4. 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.
  5. Remove dough from refrigerator and let it sit at room temperature for 15 minutes.
  6. Grease the bottom and sides of a 9-inch pie plate with buter or spray with nonstick baking spray. Set aside.
  7. 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.
  8. 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.
  9. Place pie plate in the freezer to chill for 30 minutes.
  10. Preheat oven to 350 degrees.
  11. 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).
  12. Bake for 50 minutes.
  13. Remove pie from the oven. Carefully lift aluminum foil by the edges to remove both foil and weights from the crust.
  14. Allow crust to cool slightly while you prepare filling.
Cranberry Custard
  1. Increase oven temperature to 375 degrees.
  2. In a large mixing bowl, whisk together sugar, butter, heavy whipping cream, eggs and vanilla until combined.
  3. Add flour and salt then whisk until mixture is smooth.
  4. Place cranberries in the par-baked crust then pour custard on top of berries.
  5. 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.
  6. 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.