Cranberry Custard Pie Delight (Printable Version)

Velvety custard paired with tangy cranberries in a crisp, golden crust delivers rich, sweet flavors.

# Everything You’ll Need:

→ Crust

01 - 1.5 cups all-purpose flour
02 - 0.5 cup unsalted butter, chilled and cubed
03 - 0.25 cup granulated sugar
04 - 1 egg yolk
05 - 2 to 3 tablespoons cold water

→ Filling

06 - 2 cups fresh cranberries, rinsed and drained
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 1 cup heavy cream
10 - 1 teaspoon vanilla extract
11 - 0.5 teaspoon ground cinnamon
12 - 0.25 teaspoon salt

# Steps to Cook:

01 - Set the oven temperature to 350°F (175°C).
02 - In a mixing bowl, combine the flour, sugar, and chilled butter. Use a pastry cutter to blend until the mixture becomes crumbly.
03 - Add the egg yolk and cold water, mixing until a cohesive dough forms. Press evenly into a 9-inch pie pan and refrigerate for 30 minutes.
04 - Bake the chilled crust for 15 minutes until lightly golden. Remove and allow to cool slightly.
05 - Whisk together eggs, sugar, heavy cream, vanilla extract, cinnamon, and salt until smooth and uniform.
06 - Distribute the cranberries evenly over the pre-baked crust, then carefully pour the custard mixture on top.
07 - Bake for 40 to 45 minutes or until the custard is set and a knife inserted near the center comes out clean.
08 - Allow the pie to cool completely before serving. Enjoy chilled or at room temperature.

# Extra Suggestions:

01 - For gluten-free option, substitute all-purpose flour with gluten-free flour blend. The pie can be prepared a day ahead and refrigerated.
02 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

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