Q1: What is the secret to a pie crust that isn't soggy on the bottom?

The most important secret for any wet, custard-style pie like this one is to par-bake your crust . This means that you partially bake the empty pie shell before you add the filling. This crucial step ensures that your bottom crust is cooked through, crisp, and has a sealed surface that can stand up to the wet filling without becoming a soggy, gummy mess.

Q2: Can I use a from-scratch pie crust instead of the refrigerated kind?

Yes, absolutely! If you have a favorite, from-scratch pie crust recipe, it would be fantastic in this recipe. You will need enough dough for a double-crust pie in order to create the thick, sturdy, layered bottom crust.

Q3: How do I know for sure when my custard pie is fully baked?

The key is the "jiggle test." A custard pie is perfectly baked when the outer 2-3 inches of the filling are set and look slightly puffed, but the very center (about a 3-inch circle) still has a slight jiggle or wobble to it when you gently nudge the pan. It should not look liquidy or sloshy. The center will continue to cook and set up perfectly from the residual heat as the pie cools.

Q4: Can I make this pie a day or two before my holiday meal?

Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days .

Q5: Can I use a different fruit instead of cranberries?

Yes, this simple and delicious custard pie would also be fantastic with other tart fruits. A layer of fresh, chopped rhubarb or a mix of fresh berries like raspberries and blueberries would both be wonderful, beautiful alternatives.

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.

Author: Grace
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/