Cranberry Custard Pie

This cranberry custard pie brings together tart cranberries and smooth sweet custard in a flaky crust that’s satisfying anytime you want something special yet not overly complicated. It’s a perfect balance of bright fruitiness and creamy richness that feels festive but still approachable for a weeknight dessert or a holiday table.

I put this together after a last minute idea for Thanksgiving and it quickly became a favorite for any season when I want something with a bit of brightness and creaminess all in one.

Ingredients

• 1 1/2 cups all purpose flour for the crust: choose a fresh bag stored in a cool, dry place
• 1/2 teaspoon salt: to enhance flavor and balance the sweetness
• 1/2 cup cold unsalted butter, cut into cubes for that buttery flakiness: make sure it is very cold to get the best texture
• 4 to 6 tablespoons ice water: to bring the dough together without melting the butter keep it ice cold
• 12 ounces fresh or frozen cranberries: for that sharp, tart flavor pick fresh if in season but frozen works just as well
• 3/4 cup granulated sugar: for the cranberry filling to add sweetness balancing the tartness
• 1/2 cup water: to help soften and cook down the cranberries
• 1 tablespoon lemon juice: to brighten the filling and lift the cranberry flavor
• 1 teaspoon orange zest: adds subtle citrus notes for warmth and complexity
• 4 large eggs: for the custard providing structure and richness
• 1/2 cup granulated sugar: to sweeten the custard smooth and lightly sweet
• 1/2 teaspoon vanilla extract: to add warmth and depth to the custard make sure it is pure for best flavor
• 1/8 teaspoon ground nutmeg: a hint of spice that complements cranberries beautifully
• 2 cups heavy cream: for the custard making it silky and luscious opt for fresh cream for best results
• 2 tablespoons all purpose flour in the custard: to give it body and help it set without being too firm

Instructions

Prepare The Pie Crust:

In a large bowl whisk together the flour and salt evenly. Cut cold butter into the flour using a pastry blender or your fingers until the mixture looks like coarse crumbs. Add ice water one tablespoon at a time mixing gently only until the dough just holds together. Form the dough into a disc wrap in plastic and refrigerate at least 30 minutes to rest and chill so it rolls out easier.

Roll Out The Crust:

Lightly flour your work surface roll out the chilled dough into a 12 inch circle. Carefully lift and place it into a 9 inch pie plate trimming excess around the edge. Use your fingers or a fork to crimp the edges so it looks nice and helps keep the filling contained. Place the pie plate in the freezer for about 15 minutes so the crust firms up and shrinks less during baking.

Cook The Cranberry Filling:

Combine cranberries water sugar lemon juice and orange zest in a medium saucepan. Bring to a boil then reduce heat and simmer for 10 to 15 minutes until cranberries burst and the mixture thickens like jam. Remove from heat and let it cool slightly so it sets a bit before adding custard.

Prepare The Custard:

Whisk eggs sugar vanilla flour and nutmeg in a large bowl until smooth. Heat cream in a saucepan just until it almost boils scalding it but do not let it boil stirring to prevent burning. Slowly pour hot cream into the egg mix while whisking constantly so the eggs do not scramble. Mix until everything is well combined and silky.

Assemble And Bake The Pie:

Preheat oven to 350 degrees Fahrenheit. Spread the cranberry filling evenly in the chilled pie crust. Slowly pour the custard over the cranberry layer making sure it covers evenly. Bake for 45 to 55 minutes or until custard is set but still has a slight wobble in center. Cool the pie fully on a wire rack then refrigerate at least 2 hours so custard firms up perfectly before slicing.

The orange zest in this pie is what I always look forward to because it adds that fresh citrus spark that lifts the richness of the custard and the tart cranberries. It reminds me of baking with my grandmother when we’d grate zest while chatting about holiday memories which now feels like a warm family tradition.

Storage tips

Store leftovers covered in the fridge up to four days for best freshness. Custard may lose some creaminess if frozen so freezing is not recommended. Bring slices to room temperature or chill before serving for the best texture.

Ingredient swaps

Brown sugar can replace granulated sugar in the custard for a deeper flavor. Sour cream or Greek yogurt used sparingly can add tang to the custard but adjust liquids to compensate. Use almond or oat milk with a little melted vegan butter for a dairy free version though texture may differ.

Serving ideas

Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh cranberries or a sprinkle of powdered sugar for presentation. Pair with a hot cup of spiced tea or coffee to balance sweetness.

Taking your time with these preps makes baking this pie a much smoother experience and a reward you will want to make again and again. The balance between tart and sweet here always impresses guests and never gets old. This pie feels like warmth and celebration in every bite.

Frequently Asked Recipe Questions

→ How do I make the crust flaky?

Use very cold butter and avoid overworking the dough. Chilling the dough before rolling helps maintain its flakiness.

→ Can I use frozen cranberries?

Yes, fresh or frozen cranberries both work well for the filling. Just adjust cooking time to fully thicken the jam-like mixture.

→ How do I prevent the crust edges from burning?

Cover the edges with foil or a pie shield during the last 20 minutes of baking to avoid excessive browning.

→ What indicates the custard is perfectly baked?

The custard should be mostly set but still slightly jiggly in the center when gently shaken.

→ Why is it important to cool the pie before refrigerating?

Cooling completely before chilling allows the custard to set properly and prevents condensation on the crust.