Cranberry Custard Pie

• Produce

  • 3 cups Cranberries, raw
  • 1 Sugared cranberries

• Refrigerated

  • 4 1/2 Egg

• Baking & Spices

  • 1/2 cup Butter flavored shortening
  • 1/4 cup Cornstarch
  • 2 1/2 cups Flour
  • 2 cups Granulated sugar
  • 1 1/2 tsp Salt
  • 1 1/2 tbsp Sugar
  • 1 Sugar, coarse

• Dairy

  • 6 tbsp Butter, salted
  • 2 tbsp Butter

• Liquids

  • 1/4 cup Water
  • 1 Water

Found on thefoodcharlatan.com

Ingredients

• ¼ cup very cold water
• 2 cups flour
• 1 ½ tablespoons sugar
• 1 teaspoon salt
• 1/2 cup butter-flavored shortening
• 6 tablespoons salted butter
• 1/2 egg, beaten
• 4 eggs
• 2 cups granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 cup flour, spooned and leveled
• 3 cups raw cranberries (if frozen, thaw them first)
• 2 tablespoons cold butter, cut into pieces
• water, for brushing
• coarse sugar, for sprinkling
• Sugared cranberries, for garnish

Directions

• Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
• In a large bowl, whisk together flour, sugar, and salt.
• Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs. Dont overdo it!
• In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan if youre hungry). You can just eyeball it.
• Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). You can add up to a tablespoon more ice water if it is crumbly, though Ive never had to do this. Divide the dough in half.
• Generously sprinkle flour onto a sheet of parchment paper (or just a very well floured workspace). Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesnt stick. Invert the parchment paper onto a deep** 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.
• Repeat with the remaining dough, up until the invert step.
• Preheat the oven to 400 F.
• In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.
• Add the sugar and beat on medium for one more minute.
• Add the cornstarch and combine thoroughly, scraping sides.
• Add the salt and flour, and beat well.
• Stir in the cranberries with a rubber spatula.
• Pour into the prepared pie crust. Sprinkle the 2 tablespoons cut butter evenly over the mixture.
• Transfer (invert) the top crust over the pie and seal the edges.
• Brush the top crust with water and sprinkle with about a tablespoon of coarse sugar.
• Use a sharp knife to vent the pie.
• Cover the pie completely with foil that has been sprayed with nonstick spray.
• Bake on a cookie sheet (in case it bubbles over) in the preheated oven for 55 minutes.
• Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.
• Remove from the oven and let stand until room temperature, several hours or preferably overnight. You can speed things up by putting it in the fridge if you want.
• Garnish with sparkling sugared cranberries and vanilla ice cream!
• Store covered on the counter. Warning: this means you will take bites of it every time you pass through your kitchen. Sorry in advance.

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