Cranberry Custard Pie
A delightful blend of tart cranberries and creamy custard in a flaky pie crust. Perfect for Thanksgiving or any special occasion.
Equipment
- 9-inch pie plate
- Pastry blender or fork
- Medium saucepan
- Whisk
- Rolling Pin
Ingredients
Crust Ingredients
- 1.25 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter cut into cubes
- 0.25 cup Ice water
Filling Ingredients
- 1 14 ounce can Whole berry cranberry sauce
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 3 Large eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
- Roll out dough and transfer to a 9-inch pie plate. Trim and crimp edges.
- Make the filling: In a saucepan, combine cranberry sauce, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened (2-3 minutes).
- Whisk together eggs, milk, and vanilla extract in a separate bowl.
- Gradually whisk the hot cranberry mixture into the egg mixture to temper the eggs.
- Pour filling into the prepared pie crust.
- Bake at 350°F (175°C) for 50-60 minutes, or until set and golden brown. Let cool completely before serving.
Notes
For a richer flavor, use homemade cranberry sauce. You can also add a sprinkle of cinnamon or nutmeg to the filling.