Cranberry Custard Pie with Butter Pie Crust

Jessica Kelly
Dec 2, 2024
7 min read

Cranberry Custard Pie: A Love Story in Three Bites

I can’t say I was ever a die-hard pie person—at least, not until I met this pie. Don’t get me wrong, I’ve had my fair share of pumpkin pies at Thanksgiving, dutifully eaten apple pie at family gatherings, and even enjoyed the occasional slice of pecan pie during the holidays. But nothing, and I mean nothing, prepared me for the love affair that began when I first made this Cranberry Custard Pie five years ago.

It was an accident, really. A happy accident, like finding a $20 bill in your winter coat or realizing your kids actually love unloading the dishwasher (just kidding, that never happens). But I do remember stumbling across the recipe, intrigued by the idea of tart cranberries paired with a creamy, sweet custard. It felt like the perfect combination of bold and comforting—kind of like an old-fashioned love letter written in pie form.

The First Time I Made This Pie (and Almost Burned the House Down)

Picture this: It’s a crisp fall afternoon, and I’ve decided that I’m going to bake something impressive. Not just a run-of-the-mill dessert, but something that feels nostalgic and cozy, the kind of thing a grandmother in a storybook would make while wearing a gingham apron.

I gathered my ingredients, determined to follow the recipe to the letter. The crust came together beautifully, the custard thickened just right, and the cranberries looked like little rubies scattered across the filling. Feeling quite smug about my baking prowess, I slid the pie into the oven, set a timer, and wandered off to fold laundry, feeling like an absolute domestic goddess.

That’s when I smelled it.

Burning sugar. Smoke. The undeniable scent of something gone terribly wrong.

I sprinted to the oven to discover that I had, in my infinite wisdom, placed the pie directly on the rack without a baking sheet underneath. Molten custard and cranberry juice had bubbled over, dripping onto the heating element and turning my kitchen into a scene from a low-budget horror movie.

After some frantic scraping, airing out the house, and explaining to my husband why the smoke detector was still going off, I finally pulled the pie from the oven. And you know what? Despite everything—despite the near catastrophe, the panic, the slightly charred crust—the first bite was magic.

The Year I Made This Pie for Thanksgiving (and Had to Fight My Kids for the Last Slice)

Every family has that dish—the one that disappears first at Thanksgiving dinner. For years, it was my mom’s mashed potatoes or my her rolls. But the year I brought this Cranberry Custard Pie? It became the main event.

I’ll never forget watching my kids, take a bite and then immediately go back for a second slice. I saw the realization dawn in their eyes—the crisp, buttery crust, the rich custard, the tart cranberries cutting through the sweetness just enough to make it all feel balanced and indulgent.

But what I didn’t anticipate was the full-blown battle that ensued over the last piece.

There were negotiations. Bartering. At one point, I think someone even tried to trade an entire bottle of sparkling juice for it. Eventually, my kids split the slice in an act of diplomacy worthy of international relations. And me? I just sat back, smugly enjoying my own (secretly hidden) piece, knowing I’d won Thanksgiving that year.

The Year I Switched to All-Butter Crust (And Never Looked Back)

For years, I made this pie with the traditional butter-and-shortening crust. It was good. Great, even. But one fateful day, I decided to only use butter, and let me tell you: It changed everything.

The first time I rolled out that all-butter dough, I knew I was onto something. It was softer, silkier, and had that unmistakable richness that shortening just can’t replicate. And when it baked? The crust turned into this impossibly flaky, golden masterpiece that could’ve easily been the star of the show.

Now, I will forever stand by my belief that an all-butter crust is the way to go. It’s rich, flavorful, and gives the pie that perfect, slightly crisp texture that contrasts so beautifully with the creamy filling and tart cranberries. Plus, it makes the whole house smell like a dream, which is an added bonus when trying to convince your family that you’ve been hard at work all day.

How to Make Cranberry Custard Pie (Without Setting Off Your Smoke Alarm)

Now that I’ve thoroughly convinced you that this is the pie to make, let’s talk about how to make it.

For the Crust

1. First, pop 1/4 cup of water into the freezer. This step feels unnecessary, but trust me—cold water is key for flaky crust.

2. In a large bowl, whisk together 2 cups of flour, 1 ½ tablespoons of sugar, and a pinch of salt.

3. Cut in 12 tablespoons of salted butter until the mixture looks like coarse crumbs.

4. Beat half an egg (I just eyeball it), then mix it with your cold water. Add it to the flour mixture and stir until it just comes together.

5. Knead it once or twice, then divide it in half and roll it out on parchment paper. Carefully transfer one half to your pie dish, trimming the edges as needed.

For the Filling

1. Preheat your oven to 400°F.

2. Beat 4 eggs until they turn a light yellow color. Add in 2 cups of cane sugar and beat for another minute.

3. Mix in ¼ cup of cornstarch, ½ teaspoon of salt, and ½ cup of flour until well combined.

4. Stir in 3 cups of cranberries.

5. Pour the filling into the prepared pie crust, then dot the top with 2 tablespoons of cold butter, cut into small pieces.

Finishing Touches

1. Roll out the second half of your crust and place it over the pie. Seal the edges and vent the top with a sharp knife.

2. Brush with water and sprinkle with a little coarse sugar for extra sparkle.

3. Cover with foil (sprayed with nonstick spray), then bake on a cookie sheet for 55 minutes. Remove the foil and bake for another 15–17 minutes, or until golden brown.

4. Let the pie cool completely—preferably overnight—to allow the flavors to fully develop.

The Perfect Bite

Once the pie is cool, garnish with sugared cranberries and serve with a scoop of vanilla ice cream. The combination of warm spices, tart cranberries, and buttery crust is pure perfection.

So there you have it: my absolute favorite pie, the one that stole my heart and, on occasion, nearly caused family disputes. It’s festive, it’s nostalgic, and it will make you a Thanksgiving legend. Just don’t forget to put a baking sheet under it—unless, of course, you want a story of your own to tell.

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