Festive Cranberry Custard Pie with Ginger Pastry Crust – A Holiday Showstopper

Introduction

There’s something magical about a dessert that blends tart cranberries, silky custard, and a warmly spiced ginger pastry crust. This Cranberry Custard Pie with Ginger Pastry Crust isn’t just another holiday treat — it’s a showstopper that turns an ordinary table into a festive feast. The vibrant ruby filling pops against the golden crust, while the flavor profile strikes a perfect balance between sweet and tangy, with just a hint of spice.

In this guide, you’ll learn exactly how to create this stunning pie from scratch — from crafting the perfect ginger-infused pastry crust to preparing a custard that’s creamy yet holds its shape beautifully. We’ll also explore expert tips for presentation, variations to make it your own, and serving suggestions that will wow your guests.

Ingredients — Full List with Notes & Substitutions

For the Ginger Pastry Crust

• 1 ¼ cups all-purpose flour – Provides structure.
• ½ cup unsalted butter, cold and cubed – For flakiness.
• 2–3 tbsp ice water – Helps bind dough.
• 1 ½ tsp ground ginger – Warm spice profile.
• ¼ tsp salt – Enhances flavor.
• Optional: 1 tsp orange zest – Adds bright citrus note.

For the Cranberry Layer

• 2 cups fresh cranberries – Tart and colorful. Frozen works too, no need to thaw first.
• ½ cup granulated sugar – Sweetens the fruit.
• 2 tbsp orange juice – Adds depth and balances tartness.
• 1 tbsp cornstarch – Thickens fruit mixture.

For the Custard Filling

• 1 cup heavy cream
• 1 cup whole milk
• 3 large egg yolks
• 2 large whole eggs
• ½ cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings

• Sugared cranberries
• Whipped cream
• Toasted nuts for crunch

Ingredient substitutions:

• Butter can be swapped with a butter-shortening mix for extra tenderness.
• Brown sugar can replace granulated sugar in the crust for a deeper flavor.
• Almond milk and coconut cream can be used for a dairy-free twist.

Equipment & Prep Checklist

Before you start:

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Food processor (optional)
• Pie weights or dried beans
• Saucepan
• Measuring cups/spoons
• Fine mesh sieve
• Cooling rack

Step-by-Step: Make the Ginger Pastry Crust

1. Combine dry ingredients – In a bowl, whisk together flour, ground ginger, and salt.
2. Cut in butter – Use a pastry cutter or your fingers to work in the cold butter until pea-sized clumps form.
3. Add ice water – Slowly drizzle water, mixing until dough just comes together.
4. Chill – Wrap in plastic and refrigerate for at least 30 minutes.
5. Roll out – On a lightly floured surface, roll dough to fit a 9-inch pie dish.
6. Transfer & trim – Gently lay dough into dish, trim overhang, and crimp edges.
7. Blind bake – Line crust with parchment, fill with weights, and bake at 375°F for 15 minutes. Remove weights, bake another 5–7 minutes until lightly golden.

Pro Tip: Keeping the butter cold ensures a flaky texture. Avoid overworking the dough to prevent toughness.

Step-by-Step: Prepare the Cranberry Component

1. Cook the cranberries – In a saucepan, combine cranberries, sugar, and orange juice over medium heat.
2. Simmer – Stir until cranberries burst and mixture thickens (about 8 minutes).
3. Thicken – Stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook for 1–2 more minutes.
4. Cool slightly – Let mixture rest before layering in pie to prevent soggy crust.

Step-by-Step: Make and Assemble the Custard

1. Heat dairy – In a saucepan, warm cream and milk until just steaming (do not boil).
2. Whisk eggs & sugar – In a separate bowl, whisk yolks, whole eggs, sugar, vanilla, and salt.
3. Temper eggs – Slowly pour warm dairy into eggs while whisking to avoid scrambling.
4. Strain – Pass mixture through a fine mesh sieve for extra smoothness.
5. Assemble pie – Spread cranberry layer over prebaked crust, then pour custard gently on top.
6. Bake – Bake at 350°F for 30–40 minutes until edges are set and center has a slight jiggle.
7. Cool completely – Place on wire rack, then refrigerate for at least 2 hours before slicing.

Baking Tips: Avoiding Runny Custard & Soggy Crust

• Precook cranberries to remove excess moisture.
• Always par-bake your crust for custard pies.
• Avoid overbaking — custard continues to set as it cools.
• Use pie shields or foil to prevent over-browning the crust edges.

Cooling, Resting, Slicing & Serving Suggestions

• Let pie cool fully before slicing for clean cuts.
• Use a sharp knife dipped in hot water and wiped between slices.
• Serve with:
  • Whipped cream
  • Crème fraîche
  • Sugared cranberries
  • Toasted pecans or almonds

Storage & Freezing

• Store covered in fridge for up to 4 days.
• For freezing: Wrap tightly in plastic and foil, freeze for up to 2 months. Thaw overnight in fridge.

Variations & Swaps

• Crust swaps: Gingersnap crumb crust, shortbread crust, or classic butter pastry.
• Flavor changes: Add lemon zest to custard or swap orange juice for cranberry juice.
• Toppings: Nut crumble or meringue topping for added flair.

Troubleshooting Quick Reference

• Cracked custard: Reduce oven temperature, don’t overbake.
• Soggy crust: Always par-bake and precook fruit.
• Grainy custard: Strain mixture before baking.
• Overly spicy crust: Reduce ginger by ½ teaspoon next time.

FAQs

Can I use frozen cranberries?
Yes, no need to thaw first. Just watch for extra moisture — precook for best results.

How long should I bake a cranberry custard pie?
Bake about 30–40 minutes at 350°F until edges set and center jiggles slightly.

Why is my custard pie watery/weeping?
Caused by overcooking or excess liquid from fruit. Precooking fruit helps.

Can I make this pie ahead or freeze it?
Yes — make a day ahead or freeze for up to 2 months.

Should I par-bake the crust?
Absolutely — it prevents sogginess and ensures a crisp base.

Conclusion

A Cranberry Custard Pie with Ginger Pastry Crust isn’t just dessert — it’s the perfect mix of tart, creamy, and warmly spiced flavors that make any gathering feel special. From the buttery, fragrant crust to the smooth custard and jewel-toned cranberries, every slice is a celebration of texture and taste. Whether you’re baking it for the holidays, a winter dinner party, or simply to treat yourself, this pie will steal the spotlight and leave everyone asking for seconds.

Festive Cranberry Custard Pie with Ginger Pastry Crust – A Holiday Showstopper

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• Author: Velma
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

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Description

This Cranberry Custard Pie with Ginger Pastry Crust combines the tart brightness of cranberries with a silky, spiced custard nestled in a buttery, ginger-scented crust. Perfect for holiday tables or any time you want a cozy, festive dessert.

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Ingredients

Scale 1x2x3x

For the Ginger Pastry Crust:

• 1 ¼ cups all-purpose flour
• ¼ cup finely crushed gingersnap cookies
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Cranberry Layer:

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar
• ¼ cup water
• 1 teaspoon orange zest

For the Custard Filling:

• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

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Instructions

1. Make the Ginger Pastry Crust

1. In a bowl, combine the flour, crushed gingersnaps, ground ginger, and salt.
2. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together.
4. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Cranberry Layer

1. In a saucepan over medium heat, combine cranberries, sugar, and water.
2. Cook until cranberries burst and the mixture thickens (about 8–10 minutes).
3. Stir in orange zest, then set aside to cool slightly.

3. Prebake the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
3. Press into the pan, trim edges, and prick the base with a fork.
4. Line with parchment paper and fill with pie weights or dried beans.
5. Bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.

4. Make the Custard

1. In a bowl, whisk together sugar, flour, eggs, cream, vanilla, and salt until smooth.

5. Assemble the Pie

1. Spread cranberry mixture evenly over the baked crust.
2. Pour custard filling over the top.

6. Bake

1. Reduce oven temperature to 350°F (175°C).
2. Bake for 35–40 minutes, or until the custard is set but slightly wobbly in the center.

7. Cool & Serve

1. Cool completely before slicing to allow custard to firm.
2. Serve as-is or with lightly sweetened whipped cream.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350kcal
• Sugar: 20g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 5g