Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar (for pastry)
  • ½ teaspoon Fine Sea Salt (for pastry)
  • ½ cup Unsalted Butter (very cold, cubed)
  • 3–5 tablespoons Ice Water
  • 1 ½ cups Fresh or Frozen Cranberries
  • ¼ cup Granulated Sugar (for cranberries)
  • 3 Large Eggs (room temperature)
  • 1 large Egg Yolk
  • 1 cup Heavy Cream (35% fat)
  • ½ cup Whole Milk
  • ½ cup Granulated Sugar (for custard)
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Fine Sea Salt (for custard)

Instructions:

  1. Combine flour, 1 tbsp sugar, and salt in a food processor. Pulse briefly. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Drizzle in ice water, one tablespoon at a time, pulsing until the dough just holds together. Gather into a disk, wrap tightly, and chill for at least 1 hour.
  3. Roll out the chilled dough and carefully fit it into a 9-inch pie dish. Trim and crimp the edges. Freeze for 20 minutes.
  4. Preheat oven to 375°F (190°C). Line the pastry shell with parchment paper and fill completely with pie weights. Bake for 15 minutes.
  5. Carefully remove the weights and paper. Return the crust to the oven and bake for another 10–15 minutes until the bottom is dry and edges are lightly golden. Set aside.
  6. In a small saucepan, gently warm the cranberries and ¼ cup sugar over medium heat until they begin to soften and release juices (about 5–7 minutes). Remove from heat.
  7. In a separate bowl, whisk together the 3 whole eggs, 1 yolk, ½ cup sugar, heavy cream, milk, vanilla, and ¼ tsp salt until completely smooth.
  8. Scatter the slightly cooled cranberry mixture evenly over the bottom of the partially baked pie shell.
  9. Slowly pour the prepared custard mixture over the cranberries, ensuring the fruit is evenly covered.
  10. Place the pie onto a baking sheet, immediately reduce the oven temperature to 350°F (175°C), and bake for 20–30 minutes. The edges should be set, but the very centre should have a slight wobble.
  11. Cool the pie completely on a wire rack before slicing. Chilling further before serving is highly recommended for the best texture.