Cranberry Custard Pie Recipe
This Cranberry Custard Pie combines a fragrant ginger-infused pastry crust with a luscious, tart cranberry custard filling. Perfectly balanced between sweet and tangy, this pie is a delightful dessert for holiday gatherings or anytime you crave a unique twist on traditional custard pie.
- Prep Time: 15 minutes (plus 2 hours chilling time)
- Cook Time: 35 minutes (for crust baking only; custard baking time not provided)
- Total Time: Approximately 2 hours 50 minutes (including chilling and crust baking; custard baking time not specified)
- Yield: 1 - 9 inch pie, serving 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For Ginger Pastry Crust:
- ½ cup (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) crystallized ginger
- 1 tablespoon ground ginger
- ¼ teaspoon salt
- ½ cup (113 grams) cold butter, cut into ¼” pieces
- ⅓ cup milk or water
For Cranberry Custard Filling:
- 3½ cups (16 ounces) whole cranberries (fresh or frozen)
- 1 cup (227 grams) pure cranberry juice (not a juice blend)
- ¼ cup (50 grams) granulated sugar
- Pinch kosher salt
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
Instructions
- Prepare Ginger Pastry Dough: In the bowl of a food processor, combine all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt. Process for about 1 minute until the crystallized ginger is finely chopped.
- Add Butter and Liquid: Add the cold butter pieces and pulse 5 times. With the processor running, slowly pour in the milk or water until the dough forms a cohesive ball around the blade.
- Form and Chill Dough: Scrape the dough onto plastic wrap and shape into a disk. Wrap tightly and refrigerate for at least 2 hours or preferably overnight to firm up.
- Roll out Dough and Prepare Pie Shell: Roll the chilled dough into an 11-inch circle between plastic wrap for easy handling. Fit the dough into a 9-inch pie plate, crimp the edges, and place the shell in the freezer for 10-20 minutes to firm while preheating the oven.
- Blind Bake Pie Crust: Preheat the oven to 375ºF (190ºC). Position oven racks in the second to lowest and middle positions. Line the pie shell with parchment paper and fill with pie weights (such as dry rice or beans), pushing weights toward the edges. Bake on the lower rack for 20 minutes.
- Remove Weights and Finish Baking Crust: Carefully remove parchment and pie weights. Return the crust to the oven and bake for an additional 5-10 minutes until the pastry is fully baked and golden.
- Lower Oven Temperature: Reduce the oven temperature to 350ºF (175ºC) to prepare for baking the custard filling.
Notes
- Use pure cranberry juice for the best tartness and flavor; avoid juice blends.
- The pastry dough can be made ahead and refrigerated overnight to enhance flavor and texture.
- If fresh cranberries are unavailable, frozen can be used; do not thaw before mixing.
- Pie weights can be reused after drying thoroughly.
Keywords: cranberry pie, custard pie, ginger crust, holiday dessert, tart custard pie
Find it online: https://hannahdelgado.com/cranberry-custard-pie-recipe/
