If you are on the lookout for a dessert that perfectly balances tartness with silky smoothness, the Cranberry Custard Pie Recipe is going to become your new favorite. This pie offers a luscious custard filling nodding to classic comfort, while the cranberries inject a fresh, tangy burst that dances on your tongue. Whether you’re welcoming holiday guests, celebrating any special occasion, or simply craving a slice of something extraordinary, this cranberry custard pie combines tender flaky crust, velvety custard, and vibrant seasonal fruit into one unforgettable treat.
Ingredients You’ll Need
Trust me, simplicity is the secret here. Each ingredient plays a starring role—whether it’s the flour that creates a flaky crust, the eggs and sugar that build the custard’s silky texture, or the fresh cranberries that add that signature tartness and color pop. Let’s gather these essentials to create a spectacular Cranberry Custard Pie Recipe.
- ¼ cup very cold water: This chills the dough, helping create a tender, flaky crust that won’t be tough.
- 2 cups flour: The foundation for your pie crust, essential for structure and a golden finish.
- 1 ½ tablespoons sugar: Adds a touch of sweetness to the dough without overpowering the cranberry’s tartness.
- 1 teaspoon salt: Balances flavors and enhances the subtle sweetness of the crust and filling.
- ½ cup shortening (butter flavored): Contributes to a flaky, buttery crust with tender layers.
- 6 tablespoons salted butter: Adds richness to the crust and a luxuriously creamy texture when combined in the custard.
- ½ egg, beaten: Helps bind the crust ingredients and adds a delicate richness; save the other half for another use.
- 4 eggs: The heart of the custard, providing structure and a velvety smooth texture.
- 2 cups granulated sugar: Sweetens the custard to perfection, balancing the cranberries’ tartness.
- ¼ cup cornstarch: Acts as the thickening agent, ensuring the custard sets beautifully without weeping.
- ½ teaspoon salt: Deepens all the flavors in the filling for a well-rounded taste.
- ½ cup flour, spooned and leveled: Adds body to the custard while helping to balance texture with the cornstarch.
- 3 cups cranberries (raw or thawed): The star fruit adds bright tartness and vivid color, lighting up every bite.
- 2 tablespoons cold butter, cut into pieces: Gives the filling a glossy finish and extra richness.
- Water (for brushing the crust): Helps the crust hold a beautiful golden color when topped with sugar.
- Coarse sugar (for sprinkling): Adds delightful crunch and sparkle on the crust’s surface.
- Sugared cranberries (for garnish, optional): Takes presentation to another level with pretty, shimmering bites.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Flaky Pie Crust
Begin by mixing the flour, sugar, and salt in a large bowl. Cut in the shortening and 6 tablespoons of salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits. Add the very cold water gradually while stirring gently, just until the dough comes together. Be careful not to overwork it. Chill this dough wrapped in plastic for 30 minutes to relax the gluten, which keeps the crust tender.
Step 2: Roll Out and Fit the Crust
Lightly flour a clean surface and roll out the chilled dough into a 12-inch circle. Gently transfer it into your pie plate, easing it into place while being careful not to stretch it. Trim edges, then crimp them prettily. Brush the crust with water and sprinkle coarse sugar evenly to create a sparkle and a light crunch after baking.
Step 3: Make the Custard Filling
In a large mixing bowl, whisk together the eggs, granulated sugar, cornstarch, salt, and the ½ cup flour until smooth and well combined. Melt the 2 tablespoons of cold butter pieces into the mixture or gently fold them in last for little bursts of richness in every bite. This custard base will set up silky and smooth, surrounding the cranberries perfectly.
Step 4: Add Cranberries and Pour Filling
Scatter the fresh cranberries evenly across the bottom of your prepared crust. Then, carefully pour the custard mixture over the cranberries, letting it fill the gaps and surround the berries for that gorgeous custard-crowned finish. The cranberries will peek through and add bursts of tartness throughout the pie.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Place your pie on the middle rack and bake for about 1 hour and 10 minutes. You want the custard to be just set but still give a little when you gently shake the pie. The crust should be golden and the surface lightly puffed and firm. Let it cool completely on a wire rack, allowing the custard to finish setting before slicing.
How to Serve Cranberry Custard Pie Recipe
Garnishes
This pie looks stunning topped with sugared cranberries, which add a frosted sparkle that’s perfect for festive tables or special gatherings. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds creamy coolness balancing the tangy berries and rich custard.
Side Dishes
Pair your cranberry custard pie with a hot cup of spiced tea or freshly brewed coffee to bring out the pie’s cozy homey flavors. Light salads or roasted nuts make great accompaniments if serving at a larger meal, providing contrast in texture and richness.
Creative Ways to Present
Take your Cranberry Custard Pie Recipe to the next level by serving slices on pretty dessert plates garnished with mint leaves or edible flowers for eye-catching presentation. You might also create mini pies in ramekins for individual servings, making each person feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. This will keep the custard firm and the crust from becoming soggy while preserving all the flavors wonderfully.
Freezing
You can freeze the baked pie wrapped tightly in plastic and then foil for up to 2 months. Thaw in the refrigerator overnight and reheat gently in the oven to refresh the crust and filling before serving.
Reheating
Set your oven to 325°F (160°C) and warm leftover slices for 10-15 minutes. This keeps the crust crisp and the custard warm without drying out the pie, maintaining that perfect balance of textures.
FAQs
Can I use frozen cranberries for this Cranberry Custard Pie Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid to avoid a soggy pie. Frozen cranberries still bring that wonderful tartness and vibrant color that makes this recipe so special.
Is this pie gluten-free?
This particular recipe uses regular flour for the crust and custard, so it is not gluten-free. However, you can experiment with a gluten-free flour blend to adapt it while maintaining texture.
Can I make this Cranberry Custard Pie Recipe ahead of time?
Yes! You can prepare and bake the pie a day ahead and refrigerate it to let the flavors meld beautifully. Just bring it to room temperature or warm it slightly before serving for the best taste.
What can I substitute instead of shortening?
Butter is a great substitute for shortening in the crust, though it might make the dough a bit less flaky but more flavorful. You can also try half butter, half vegetable shortening for a perfect balance.
Can I add other fruits to this pie?
While cranberries are the star, feel free to mix in a handful of tart apples or pears for a twist, but keep the cranberry flavor dominant to honor this Cranberry Custard Pie Recipe’s signature taste.
Final Thoughts
There is something truly comforting and festive about this Cranberry Custard Pie Recipe that makes it a must-try for any season. The way the tart cranberries mingle with silky custard and a buttery crust is just pure magic on a plate. I encourage you to give this recipe a whirl, whether you’re new to custard pies or a seasoned pie lover—it’s sure to become a beloved classic in your dessert rotation!
