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
Scale
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.
