Cranberry Custard Pie (Printable Version)
Tart cranberries and velvety custard meet a crisp, buttery crust for a delightful holiday treat.
# Ingredients Required:
→ Pie Crust
01 -
190 grams all-purpose flour
02 -
0.5 teaspoon salt
03 -
113 grams cold unsalted butter, cubed
04 -
60 to 90 milliliters ice water
→ Cranberry Filling
05 -
340 grams fresh or frozen cranberries
06 -
150 grams granulated sugar
07 -
120 milliliters water
08 -
15 milliliters lemon juice
09 -
1 teaspoon orange zest
→ Custard
10 -
4 large eggs
11 -
100 grams granulated sugar
12 -
0.5 teaspoon vanilla extract
13 -
0.125 teaspoon ground nutmeg
14 -
480 milliliters heavy cream
15 -
16 grams all-purpose flour
# Guide to Cooking:
01 -
In a large bowl, whisk flour and salt. Incorporate cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just forms. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
02 -
On a lightly floured surface, roll chilled dough to a 30-centimeter circle. Transfer to a 23-centimeter pie plate, trim edges, and crimp with a fork or fingers. Freeze for at least 15 minutes to prevent shrinking during baking.
03 -
Combine cranberries, water, sugar, lemon juice, and orange zest in a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 to 15 minutes until thickened to jam-like consistency. Remove from heat and cool slightly.
04 -
Whisk eggs, sugar, vanilla, flour, and nutmeg until smooth. Heat cream in a saucepan until nearly boiling, whisking to prevent scorching. Gradually pour hot cream into egg mixture while whisking constantly to prevent curdling. Combine thoroughly.
05 -
Preheat oven to 175°C. Spread cranberry filling evenly in pie crust. Pour custard mixture over filling. Bake for 45 to 55 minutes until custard is set but slightly jiggly in the center. Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
# Extra Suggestions:
01 -
For a flakier crust, ensure butter is very cold and avoid overmixing the dough.
02 -
If crust edges brown too quickly, cover them with foil or a pie shield during the last 20 minutes of baking.
03 -
Allow to cool completely before refrigerating to ensure proper custard set.