Cranberry Custard Pie Recipe

Jump to Recipe Print Recipe

Cozy Cranberry Custard Pie Recipe, Made Simple

There’s something truly comforting about this Cranberry Custard Pie Recipe that feels like a warm hug on a crisp fall morning. The toasty, flaky crust combined with the tart burst of cranberries and the smooth, velvety custard is pure magic. Whenever I pull this pie from the oven, the air fills with inviting, citrusy aromas that make it hard to wait for it to cool.

You’ll find this recipe balances sweetness and tartness perfectly. It’s a wonderful centerpiece for a weekend brunch or a relaxed holiday dessert that doesn’t overwhelm. Plus, it’s surprisingly approachable, even if you’re not a seasoned pie baker yet.

I love how it brings that little extra flair to familiar ingredients, turning humble cranberries and cream into something wholly special. Let’s break down everything you need to know to make this pie a triumph on your table.

Ingredient Lowdown

• All-purpose flour (for crust and custard): Creates that tender, flaky crust and sturdy custard base. Keep extra for dusting your surface!
• Cold unsalted butter: Key for flaky crust layers—don’t let it soften too much.
• Cranberries (fresh or frozen): Tart and vibrant, they bring the bright punch inside.
• Sugar: Adjust the sweetness in both filling and custard to your taste.
• Water, lemon juice, and orange zest: These brighten and balance the cranberry filling’s flavors beautifully.
• Eggs: The custard’s rich binder, giving a silky texture.
• Vanilla extract and nutmeg: Add warm, cozy notes that make the custard truly irresistible.
• Heavy cream: Creates that luscious, creamy custard body.

Set Up for Success

Before you dive into the magic, I recommend gathering your ingredients and measuring everything out—that mise en place step saves you from scrambling mid-bake. Also, set your oven to 350°F (175°C) early so it’s perfectly heated when your pie’s ready to go in. If you want the crust edges perfectly crisp, keep a bit of foil handy to shield them later.

Step-by-Step: Cranberry Custard Pie Recipe

Follow these steps carefully, and you’ll end up with a pie that’s bursting with fresh flavor and delicate textures. Ready to make your kitchen smell amazing?

1. Prepare the Pie Crust: Whisk flour and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingers until it looks like coarse crumbs — those little chunks of butter are what make the crust flaky and golden. Slowly add ice water tablespoon by tablespoon, stirring gently until the dough just holds together. Overmixing here can make your crust tough, so stop as soon as it comes together. Wrap it in plastic and chill for at least 30 minutes.
2. Roll Out the Crust: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer carefully to a 9-inch pie plate, then trim and crimp the edges. Freezing the crust for 15 minutes before baking is a neat trick I swear by—it helps prevent shrinking and keeps edges sharp.
3. Make the Cranberry Filling: Combine cranberries, water, sugar, lemon juice, and orange zest in a saucepan. Bring to a boil and then simmer for 10-15 minutes. You’ll hear the cranberries pop and smell that bright citrus mingling with berries—it’s the best kitchen soundtrack! When the mixture thickens to a jammy texture, remove it from heat and let it cool slightly.
4. Prepare the Custard: Whisk together eggs, sugar, vanilla, flour, and nutmeg thoroughly. Heat the cream just until it’s scalding hot—near a boil—but keep whisking to avoid burning. Slowly pour the hot cream into the eggs while whisking briskly to keep the eggs from scrambling. The mix should become smooth and glossy.

5. Assemble and Bake the Pie: Preheat the oven to 350°F (175°C). Spread the slightly cooled cranberry filling evenly on the crust. Slowly and gently pour your custard mixture over the filling—watch it settle in that golden cradle of crust and berries. Bake for 45–55 minutes until the custard is set around the edges but still gently wobbly in the center. This balance is what makes each bite silky and satisfying. Remove and let cool completely on a wire rack, then refrigerate at least 2 hours before serving to get that perfect slice.

Flavor Twists for Cranberry Custard Pie Recipe

• Add a tablespoon of bourbon or brandy to the cranberry filling for a warm, boozy depth.
• Swap orange zest with grapefruit zest for a more dramatic citrus brightness.
• Incorporate chopped toasted pecans into the filling for added crunch and nuttiness.
• Stir a spoonful of ginger puree or ground ginger into the custard for subtle spicy warmth.
• Use maple syrup instead of sugar in the custard to bring a rich, earthy sweetness.
• Top the cooled pie with whipped cream sprinkled with cinnamon for an extra cozy finish.

Storage & Make-Ahead Tips

• Chill: After baking and cooling fully, cover and refrigerate. It keeps fresh for up to 3 days.
• Freeze: Wrap the unbaked crust tightly and freeze up to 1 month. Thaw in the fridge before filling and baking.
• Make filling ahead: Prepare cranberry filling up to 3 days prior, storing it sealed in the fridge.
• Reheat: Serve chilled or bake slices wrapped in foil for 10 minutes at 350°F to warm gently without drying.

Cranberry Custard Pie Recipe FAQs

• Can I use frozen cranberries?
  Absolutely! Frozen cranberries work great; just thaw slightly before cooking to avoid excess water in your filling.
• Why is my custard watery?
  Make sure to fully chill the pie before serving. Undercooked or overheated custard can be loose, so bake until just set and allow it to cool properly.
• How do I prevent a soggy crust?
  Chilling and partially freezing the crust before adding fillings helps it stay crisp. Also, don’t pour hot cranberry filling directly on the crust; let it cool slightly.
• Can I make this pie dairy-free?
  With some tweaks, yes. Substitute heavy cream with full-fat coconut milk and butter with vegan margarine, but expect a slight change in texture and flavor.
• Is it okay if the custard jiggles a bit after baking?
  Yes! A slight wobble is perfect—it will firm up as it cools in the fridge without becoming rubbery.

Print