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.