The Best Creamy & Stunning Cranberry Custard Pie
A beautiful and unique cranberry custard pie with a sturdy, double-layered crust. The recipe uses a convenient shortcut of refrigerated pie dough, with two sheets layered together to create a robust base that is blind-baked until golden. The pie is then filled with a layer of fresh, chopped cranberries tossed with sugar and lemon zest. A simple, sweet custard made from heavy cream, sugar, and eggs is poured over the cranberries, and the entire pie is baked until the filling is set and slightly puffed.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 25 minutes (includes chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- One 14-ounce package refrigerated pie dough (2 sheets)
- 2 tablespoons all-purpose flour
- 3 large eggs
- One 12-ounce bag fresh or frozen cranberries, slightly thawed if frozen
- 1/2 teaspoon finely grated lemon zest
- 1 cup granulated sugar
- 2/3 cup heavy cream
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Crust: Lay one sheet of pie dough on a lightly floured surface. Lightly beat one of the eggs and brush it over the sheet of dough. Place the second sheet of dough directly on top.
- Roll out the double layer of dough into a 12-inch round. Transfer the dough to a 9-inch pie plate, fold the overhang under itself, and crimp the edges. Brush the edges with more of the beaten egg. Refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Line the chilled crust with foil and fill with pie weights or dried beans. Bake for about 15 minutes. Remove the foil and weights and continue to bake for about 5 more minutes, until the bottom is dry. Let the crust cool completely.
- Make the Filling and Bake: In a large bowl, roughly chop the cranberries. Mix in the lemon zest and 3/4 cup of the granulated sugar. Transfer this cranberry mixture to the cooled crust.
- In a separate bowl, whisk the heavy cream, flour, the remaining 1/4 cup of granulated sugar, and the remaining 2 eggs until smooth. Pour this custard mixture over the cranberries in the pie shell.
- Bake for 50 minutes to 1 hour, until the filling is set and slightly puffed.
- Transfer the pie to a wire rack and let it cool completely.
- Dust with confectioners’ sugar before serving.
Notes
- Special Equipment: A 9-inch pie plate is required for this recipe.
- Creating a double-layer crust from store-bought dough makes for a sturdy base that can hold the wet custard filling without becoming soggy.
- Blind-baking the crust is a crucial step to ensure it’s fully cooked and crisp.
- It is important to let the pie cool completely to allow the custard filling to fully set before slicing.
Find it online: https://www.eatswithsoul.com/cranberry-custard-pie/