Creamy Cranberry Custard Pie

Cranberry Custard Pie Delight is a luscious dessert that brings together a smooth, velvety custard and the tart burst of fresh cranberries. The creamy sweetness perfectly balances the tangy fruit, making it an ideal treat for gatherings or special occasions.

I first made this pie for a holiday dinner, and it quickly became the talk of the table. Now I reach for this recipe whenever I want to impress guests without spending hours in the kitchen.

Ingredients

• All-purpose flour: for a tender crust. Choose unbleached flour for better texture
• Unsalted butter: chilled and cubed to create flaky layers in the crust
• Granulated sugar: adds subtle sweetness to both crust and filling
• Egg yolk: helps bind the crust ingredients while adding richness
• Cold water: to bring the dough together without melting the butter
• Fresh cranberries: rinsed well to ensure a tart and juicy filling
• Large eggs: to provide structure and creaminess in the custard
• Heavy cream: for a rich, smooth texture in the custard
• Vanilla extract: brings warm aromatics that deepen the custard’s flavor
• Ground cinnamon: introduces a comforting spice note that complements the cranberries
• Salt: to enhance all the sweet flavors

Step-by-Step Instructions

Preheat the oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius to prepare for baking.

Prepare the crust dough:

In a mixing bowl, combine flour, sugar, and chilled cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks crumbly with pea-sized bits of butter remaining.

Form the dough:

Add the egg yolk and 2 tablespoons of cold water gradually, mixing gently until the dough just comes together. If it feels dry, add a splash more cold water. Press the dough evenly into a 9-inch pie pan.

Chill the crust:

Place the crust in the refrigerator to chill for 30 minutes. This helps prevent shrinking during baking and promotes flakiness.

Blind bake the crust:

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until the crust is lightly golden. Remove from oven and set aside to cool slightly.

Make the custard filling:

In a separate bowl, whisk together eggs, sugar, heavy cream, vanilla extract, ground cinnamon, and salt until smooth and well combined.

Assemble the pie:

Spread fresh cranberries evenly over the pre-baked crust. Pour the custard mixture gently over the fruit, distributing it evenly.

Bake the pie:

Return the pie to the oven and bake for 40 to 45 minutes. The custard should be set with a slight jiggle in the center. A knife inserted into the custard should come out clean.

Cool and serve:

Allow the pie to cool completely before serving. It tastes wonderful chilled or at room temperature.

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My favorite ingredient has to be the fresh cranberries. Their bright tartness cuts through the richness of the custard, creating a perfectly balanced dessert. One holiday, I brought this pie to a family gathering and watched everyone go back for a second slice. It instantly became a much-loved favorite.

Storage Tips

Store the pie covered loosely with foil or in an airtight container in the refrigerator. It stays fresh for up to three days. To refresh the crust’s texture, let slices come to room temperature before serving. Freezing is not recommended as it can alter the custard’s delicate texture.

Ingredient Substitutions

• For a gluten-free crust, use a gluten-free flour blend instead of all-purpose flour.
• You can substitute half and half or whole milk for heavy cream, but the custard will be less rich and creamy.
• If fresh cranberries are not available, frozen cranberries work fine—just do not thaw before adding to the pie.

Serving Suggestions

This pie shines with a dollop of whipped cream or a scoop of vanilla ice cream on the side. A sprinkling of toasted pecans adds a lovely crunchy contrast. Serve it at holiday dinners or cozy weekend gatherings to impress and satisfy your guests.

Cultural and Historical Context

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Custard pies have been a beloved traditional dessert in American baking for centuries. This particular spin with fresh cranberries taps into seasonal New England flavors where cranberries grow abundantly. It combines that classic custard comfort with a festive fruit burst often enjoyed around Thanksgiving and Christmas celebrations.

Recipe FAQs

→ How can I achieve a flaky crust for this dessert?

Use chilled, cubed butter and avoid overmixing when combining with flour. This creates small butter pockets that yield a tender, flaky crust.

→ What’s the best way to prevent a soggy bottom crust?

Blind bake the crust before adding the filling. This helps it set and become crisp, keeping it firm under the custard and fruit.

→ Can I use frozen cranberries instead of fresh?

Fresh cranberries are ideal for texture, but frozen can be used if thoroughly drained and patted dry to reduce excess moisture.

→ How do the vanilla and cinnamon enhance the filling?

Vanilla adds warmth and depth, while cinnamon introduces subtle spice, complementing the tart cranberries and creamy custard beautifully.

→ What’s the best way to slice and serve this pie?

Allow the pie to cool completely to help custard set firmly. Use a sharp knife for clean slices and serve chilled or at room temperature.