If you are searching for a comforting, tangy-yet-creamy dessert that perfectly balances fresh flavors and luxurious texture, this Cranberry Custard Pie Recipe is a celebration of both. Bursting with the vibrant brightness of cranberries nestled in a velvety custard, all encased in a flaky, buttery crust, it’s the kind of pie that feels both festive and soothing. Whether you’re making it for a holiday feast or just to brighten up a weekend, this pie brings a joy that’s impossible to resist.
Ingredients You’ll Need
The magic of this Cranberry Custard Pie Recipe comes together with ingredients that are straightforward but essential. Each one plays a vital role in creating the perfect harmony of texture, flavor, and color — from the flaky crust to the smooth custard and tangy cranberries.
- ¼ cup very cold water: Helps bind the pie crust without making it tough.
- 2 cups flour: The base of your flaky pie crust, providing structure and that perfect crumb.
- 1 ½ tablespoons sugar: Adds a touch of sweetness to the pastry dough.
- 1 teaspoon salt: Enhances all the flavors in the crust and filling.
- ½ cup shortening (butter flavored): Makes the crust tender and flaky with a buttery flavor.
- 6 tablespoons salted butter: Adds richness and helps achieve that golden crust.
- ½ egg, beaten: Creates a beautiful glaze for the crust and helps it seal.
- 4 eggs: The custard base, binding the filling into a silky smooth texture.
- 2 cups granulated sugar: Sweetens the custard without overpowering the cranberries.
- ¼ cup cornstarch: Thickens the custard so it sets perfectly without being runny.
- ½ teaspoon salt: Balances the sweetness and enriches the custard’s flavor.
- ½ cup flour, spooned and leveled: Adds a little body and helps with custard setting.
- 3 cups cranberries (raw or thawed): The star ingredient providing tartness and vibrant color.
- 2 tablespoons cold butter, cut into pieces: Finishes the filling with creaminess and flavor depth.
- Water (for brushing the crust): Helps the coarse sugar stick and forms a nice shine.
- Coarse sugar (for sprinkling): Adds a pretty, crunchy, sweet topping to the crust.
- Sugared cranberries (optional garnish): For an extra festive touch when serving.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust
Start by combining the flour, sugar, and salt in a large bowl. Cut in the butter-flavored shortening and the salted butter until the mixture resembles coarse crumbs. Slowly add the very cold water, incorporating just enough for the dough to come together. Handle it gently to keep the crust tender. Roll it out and fit it into your pie dish, then brush with the beaten half-egg for that enticing golden finish.
Step 2: Make the Custard Filling
Whisk together the eggs, granulated sugar, cornstarch, salt, and flour until smooth. This custard base will set nicely while staying soft and creamy. Carefully fold in the cranberries, folding just enough to spread evenly throughout the filling.
Step 3: Assemble and Add Butter
Pour the custard and cranberry mixture into the prepared crust. Dot the top with cold butter pieces; as the pie bakes, these will melt into the custard, adding richness and flavor.
Step 4: Bake the Pie
Sprinkle the surface with coarse sugar and place the pie on the middle rack in a preheated oven. Bake until the custard is set but still slightly jiggly in the center, and the crust is golden brown. This usually takes around 55 minutes to 1 hour. Let it cool until the custard firms up further before slicing.
How to Serve Cranberry Custard Pie Recipe
Garnishes
The easiest way to elevate this pie visually and texturally is with sugared cranberries right before serving. Their sparkle and sweet crunch contrast beautifully with the smooth custard and tart berries inside.
Side Dishes
This pie welcomes simple accompaniments like a scoop of vanilla ice cream or a dollop of freshly whipped cream. Both add a creamy counterpoint to the tart cranberries and rich custard, making every bite a little celebration.
Creative Ways to Present
For a festive look, serve individual slices on pretty dessert plates with a sprig of fresh mint or a dusting of powdered sugar. You could also offer a drizzle of warm caramel or orange glaze to bring out the citrusy notes in the cranberries.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, cover the pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 3 days. The custard holds its texture beautifully when chilled.
Freezing
You can freeze the pie after baking for extended storage. Wrap it securely in plastic wrap and foil to prevent freezer burn and thaw in the refrigerator overnight before serving. Though the crust may soften slightly, the flavor stays fantastic.
Reheating
Warm slices gently in the oven at a low temperature for about 10 minutes if you prefer it slightly warmed. Avoid microwaving as it may cause the custard to become rubbery.
FAQs
Can I use frozen cranberries in the Cranberry Custard Pie Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid to prevent the filling from becoming watery.
Is there a substitute for shortening in the crust?
You can use all butter instead of shortening for a richer, buttery flavor, though the crust may be a bit less flaky.
How do I know when the custard filling is done baking?
The edges should be set and firm, but the center will have a slight wobble when gently shaken—that’s the perfect doneness for a creamy custard.
Can I make this pie dairy-free?
Yes, consider using a dairy-free butter alternative in the crust and filling. Keep in mind the flavor and texture might vary slightly, but it will still be delicious.
How long does it take to prepare the Cranberry Custard Pie Recipe?
From start to finish, it takes about 1 hour and 25 minutes, including baking and cooling time, making it a great project for an afternoon treat.
Final Thoughts
I truly hope you’ll give this Cranberry Custard Pie Recipe a try—it’s one of those special desserts that everyone seems to adore. The combination of tangy cranberries with rich custard wrapped in a flaky crust is a perfect balance that delights every time. Once you experience how easy and rewarding it is, I bet it will become one of your go-to recipes for cozy gatherings and joyful celebrations.
Print
Cranberry Custard Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Custard Pie is a delightful blend of tart cranberries and smooth, rich custard nestled in a flaky homemade pie crust. Perfect for holiday gatherings or a festive dessert, it combines a buttery crust with a sweet and tangy filling, finished with a sprinkle of coarse sugar and optional sugared cranberries for a beautiful presentation.
Ingredients
Pie Crust
- ¼ cup very cold water
- 2 cups flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ½ cup butter-flavored shortening
- 6 tablespoons salted butter
- ½ egg, beaten (save or discard the other half)
Custard Filling
- 4 eggs
- 2 cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup flour, spooned and leveled
- 3 cups cranberries (raw or thawed if frozen)
- 2 tablespoons cold butter, cut into pieces
Toppings
- Water (for brushing the crust)
- Coarse sugar (for sprinkling on crust)
- Sugared cranberries (optional, for garnish)
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine 2 cups of flour, 1 ½ tablespoons sugar, and 1 teaspoon salt. Cut in ½ cup butter-flavored shortening and 6 tablespoons salted butter until the mixture resembles coarse crumbs. Sprinkle in ¼ cup of very cold water a little at a time until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch pie plate. Transfer the dough to the pie plate, gently pressing it into the bottom and sides. Trim the edges, leaving about a half-inch overhang.
- Prepare the Filling: In a large bowl, whisk together 4 eggs, 2 cups granulated sugar, ¼ cup cornstarch, ½ teaspoon salt, and ½ cup flour until smooth and fully combined. Fold in 3 cups of fresh or thawed cranberries, mixing gently to coat them in the custard mixture.
- Assemble the Pie: Pour the cranberry custard mixture into the prepared pie crust, spreading it evenly. Dot the top with 2 tablespoons of cold butter pieces.
- Crimp and Brush the Edges: Fold the overhanging dough over the filling edges and crimp as desired. Brush the crust edges lightly with water and sprinkle coarse sugar on top for a sparkling finish.
- Bake the Pie: Preheat the oven to 375°F (190°C). Place the pie on the middle rack and bake for about 1 hour and 15 minutes or until the custard is set and the crust is golden brown. If the crust edges brown too quickly, cover them with foil halfway through baking.
- Cool and Garnish: Remove the pie from the oven and allow it to cool completely on a wire rack to let the custard firm up. Optionally, decorate the top with sugared cranberries for an elegant touch before serving.
Notes
- Use fresh or thawed frozen cranberries for best results.
- Half an egg can be saved by whisking a whole egg and using half for this recipe.
- If you prefer, use all butter instead of butter-flavored shortening in the crust for a richer flavor.
- Be sure to cool the pie fully to achieve the best custard texture.
- Cover the crust edges with foil if browning too fast during baking.
- Sugared cranberries are made by dipping cranberries in sugar water and coating with granulated sugar; they add a festive touch.
