Introduction

This Cranberry Custard Pie offers a delightful contrast between tart cranberries and creamy custard, all nestled in a flaky, buttery crust. It’s a comforting yet vibrant dessert that’s perfect for any season, combining fresh fruit flavors with a smooth, rich texture.

A tart with a golden crust forms the bottom layer, thick and crumbly, holding a smooth creamy yellow filling studded evenly with whole red berries both on top and inside. One slice is cut and slightly pulled away, showing the clean layers and juicy berry bits within the soft custard. The tart sits on a wooden board, with a white ramekin full of the same round red berries blurred in the background, all against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
4-6 tablespoons ice water
12 ounces fresh or frozen cranberries
¾ cup granulated sugar
½ cup water
1 tablespoon lemon juice
1 teaspoon orange zest
4 large eggs
½ cup granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon ground nutmeg
2 cups heavy cream
2 tablespoons all-purpose flour

Instructions

Step 1: In a large bowl, whisk together 1 ½ cups flour and ½ teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 2: Gradually add 4 to 6 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Step 3: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp edges, then freeze for at least 15 minutes.
Step 4: In a saucepan, combine cranberries, ½ cup water, ¾ cup sugar, lemon juice, and orange zest. Bring to a boil, then simmer 10-15 minutes until thickened. Remove from heat and cool slightly.
Step 5: Whisk together eggs, ½ cup sugar, vanilla, flour, and nutmeg in a bowl. Heat cream in a saucepan until almost boiling, then slowly whisk hot cream into the egg mixture until combined.
Step 6: Preheat oven to 350°F (175°C). Spread cranberry filling evenly in the crust. Pour custard over the filling.
Step 7: Bake 45-55 minutes until custard is set but slightly jiggly in the center. After 25 minutes, cover crust edges with foil to prevent over-browning.
Step 8: Cool completely on a wire rack, then refrigerate at least 2 hours before serving.

Tips & Variations

Use frozen cranberries if fresh aren’t available—no need to thaw before cooking.
For extra flaky crust, keep butter cold and handle dough minimally.
Add a sprinkle of cinnamon or ginger to the cranberry filling for a warm spice note.
Use a store-bought pie crust to save time without sacrificing flavor.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Serve chilled or at room temperature. Reheat slices gently in a low oven if you prefer warm custard.

How to Serve

The image shows a single slice of berry tart on a white plate with a white marbled surface underneath. The tart has three layers: the bottom layer is a golden brown crust with a slightly rough texture, the middle layer is a smooth, pale yellow custard, and the top layer is a thick spread of shiny red berry glaze covered with fresh, round, dark red berries dusted lightly with powdered sugar. Some berries have fallen around the plate, adding a natural touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries work perfectly. If using frozen, you can add them straight to the saucepan without thawing.

How do I prevent the pie crust from shrinking?

Chilling the dough before rolling, then freezing the pie crust before baking helps prevent shrinking. Additionally, avoid stretching the dough when placing it in the pie plate.

Cranberry Custard Pie – Tart & Creamy Dessert Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Cranberry Custard Pie blends the tartness of fresh cranberries with a smooth, creamy custard filling set in a flaky homemade pie crust. The result is a comforting yet exciting dessert perfect for holiday gatherings or any occasion needing a burst of tangy sweetness balanced by velvety richness. The pie features a golden crust, a vibrant cranberry layer, and a luscious custard topping baked to silky perfection.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 3 hours 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Crust

1 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
4–6 tablespoons ice water

Cranberry Filling

12 ounces fresh or frozen cranberries
¾ cup granulated sugar
½ cup water
1 tablespoon lemon juice
1 teaspoon orange zest

Custard

4 large eggs
½ cup granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon ground nutmeg
2 cups heavy cream
2 tablespoons all-purpose flour

Instructions

Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
Roll Out the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer carefully to a 9-inch pie plate. Trim and crimp edges. Place in freezer for at least 15 minutes to prevent shrinking during baking.
Make the Cranberry Filling: In a medium saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil over medium heat, then reduce and simmer for 10–15 minutes until cranberries burst and mixture thickens to jam-like consistency. Remove from heat and let cool slightly.
Prepare the Custard: In a large bowl, whisk eggs, sugar, vanilla extract, flour, and nutmeg until well combined. Heat cream in a saucepan just to scalding, whisking occasionally. Slowly pour hot cream into egg mixture while whisking constantly to prevent curdling, mixing to combine.
Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Evenly spread cranberry filling on pie crust bottom. Gently pour custard over filling. Bake 45–55 minutes until custard is set but slightly jiggly in center. After 25 minutes, shield crust edges with foil to prevent over-browning. Cool completely on wire rack, then refrigerate at least 2 hours before serving.