Description
This Cranberry Custard Pie is a delightful combination of tangy cranberries nestled in a rich, creamy custard filling, all encased in a flaky homemade pie crust. Perfectly balanced with sweetness and a hint of tartness, this pie is an excellent dessert choice for holiday gatherings or cozy autumn evenings.
Ingredients
Scale
Pie Crust
- ¼ cup very cold water
- 2 cups flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ½ cup shortening (butter flavored)
- 6 tablespoons salted butter
- ½ egg, beaten (discard the other half or save for another use)
Filling
- 4 eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup flour, spooned and leveled
- 3 cups cranberries (raw, thawed if frozen)
- 2 tablespoons butter (cold, cut into pieces)
For Finishing
- Water (for brushing the crust)
- Coarse sugar (for sprinkling)
- Sugared cranberries (for garnish, optional)
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine the flour, sugar, and salt. Cut in the shortening and 6 tablespoons of cold salted butter until the mixture resembles coarse crumbs. Gradually add the very cold water, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll Out and Fit Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, gently pressing it into place. Trim the edges and crimp as desired.
- Prepare the Filling: In a large bowl, beat the eggs thoroughly. Add granulated sugar, cornstarch, salt, and flour, mixing until smooth and well combined. Gently fold in the raw cranberries.
- Assemble the Pie: Pour the cranberry custard filling into the prepared pie crust. Dot the top of the filling with the 2 tablespoons of cold butter pieces.
- Brush and Sprinkle: Lightly brush the exposed crust edges with beaten egg. Sprinkle coarse sugar over the crust for a sparkling finish.
- Bake the Pie: Preheat the oven to 350°F (175°C). Place the pie on the middle rack and bake for approximately 55 to 60 minutes or until the custard is set and the crust is golden brown. If 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 on a wire rack to room temperature. Optionally, garnish the pie with sugared cranberries for an attractive presentation.
- Serve: Slice and serve the cranberry custard pie chilled or at room temperature as a delicious dessert.
Notes
- Ensure the water for the crust is very cold to achieve a flaky texture.
- Half an egg can be tricky to measure; beat one egg and use approximately half the volume.
- To keep the crust edges from burning, cover them with foil after 30-40 minutes of baking.
- Sugared cranberries can be made by dipping cranberries in simple syrup and rolling them in sugar, then letting them dry.
- This pie is best served within two days for optimal freshness but can be refrigerated up to 4 days.
