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Cranberry Custard Pie from The Food Charlatan
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5 from 12 votes

Cranberry Custard Pie

This delicious custardy, cranberry pie recipe has everything. Creamy, sweet custard meets bright, tart cranberry, all wrapped up in a buttery, flaky pie crust! This gorgeous make-ahead pie is perfect for the holidays!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 626kcal
Author: The Food Charlatan

Ingredients

For the crust:*

  • 1/4 cup water very cold
  • 2 cups flour
  • 1 & 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup shortening butter flavored
  • 6 tablespoons salted butter
  • 1/2 egg beaten

For the pie:

  • 4 eggs
  • 2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup flour spooned and leveled
  • 3 cups cranberries raw, if frozen, thaw them first
  • 2 tablespoons butter cold, cut into pieces
  • water for brushing
  • coarse sugar for sprinkling
  • Sugared cranberries for garnish

Instructions

For the crust:

  • Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
  • In a large bowl, whisk together flour, sugar, and salt.
  • Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs. Don't overdo it!
  • In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan if you're hungry). You can just eyeball it.
  • Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). You can add up to a tablespoon more ice water if it is crumbly, though I've never had to do this. Divide the dough in half.
  • Generously sprinkle flour onto a sheet of parchment paper (or just a very well floured workspace). Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesn't stick. Invert the parchment paper onto a deep** 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.
  • Repeat with the remaining dough, up until the invert step.

For the pie:

  • Preheat the oven to 400 F.
  • In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.
  • Add the sugar and beat on medium for one more minute.
  • Add the cornstarch and combine thoroughly, scraping sides.
  • Add the salt and flour, and beat well.
  • Stir in the cranberries with a rubber spatula.
  • Pour into the prepared pie crust. Sprinkle the 2 tablespoons cut butter evenly over the mixture.
  • Transfer (invert) the top crust over the pie and seal the edges.
  • Brush the top crust with water and sprinkle with about a tablespoon of coarse sugar.
  • Use a sharp knife to vent the pie.
  • Cover the pie completely with foil that has been sprayed with nonstick spray.
  • Bake on a cookie sheet (in case it bubbles over) in the preheated oven for 55 minutes.
  • Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.
  • Remove from the oven and let stand until room temperature, several hours or preferably overnight. You can speed things up by putting it in the fridge if you want.
  • Garnish with sparkling sugared cranberries and vanilla ice cream!
  • Store covered on the counter. Warning: this means you will take bites of it every time you pass through your kitchen. Sorry in advance.

Notes

*You can totally use store bought pie crusts if you don't love rolling dough!
**Seriously, it needs to be a deep pie dish. If it's not, you won't be able to put in all the filling. Leave out about one cup. (You can bake the extra filling in a ramekin if you want! Tasty crustless custard :)

Nutrition

Calories: 626kcal | Carbohydrates: 90g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 122mg | Potassium: 112mg | Fiber: 3g | Sugar: 54g | Vitamin A: 506IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg