Cranberry Custard Ginger Crust

With its creamy custard filling and vibrant pop of cranberries, this pie always draws a crowd at my holiday table. The ginger-infused crust smells incredible as it bakes and perfectly balances the sweet and tart center. Every bite feels special and brings a welcome twist to traditional fruit pies.

One year my kids helped make the dough and they talked for weeks about pressing ginger into the crust It made the baking so much more memorable

Ingredients

• All purpose flour: brings structure to the crust Look for a good brand with a fine texture
• Powdered sugar: keeps the crust delicate and not grainy Always choose unsifted for best texture
• Crystallized ginger: adds zing and subtle chew Try to find pieces that are soft not dried out
• Ground ginger: layers in warm aromatic depth Freshly opened spice jars have the most punch
• Salt: lifts and balances all flavors Use kosher for a more gentle salting
• Cold butter: makes the pastry flaky Cut straight from the fridge for best results
• Milk or water: brings the dough together Whole milk gives extra richness if you have it
• Whole cranberries: bring intense tartness and a vibrant color Choose the firmest berries if using fresh
• Pure cranberry juice: deepens the berry flavor and helps the filling set Avoid blends for the clearest taste
• Granulated sugar: softens the tartness and sweetens the custard
• Kosher salt: sharpens the sweet and tart notes just a pinch is plenty
• Sweetened condensed milk: creates silky texture and rich flavor
• Eggs: bind the custard and ensure it slices cleanly Free range eggs tend to give the richest color

Step-by-Step Instructions

Make Pastry Dough:

Combine flour powdered sugar crystallized ginger ground ginger and salt in a food processor Process for about a minute until ginger is finely chopped and evenly dispersed For best flavor use cold butter and pulse it in until the mix is crumbly Keep everything very cold for flakiness

Form and Chill Dough:

Add milk or water and process until the dough just comes together and forms a ball Scrape onto plastic wrap shape into a disk and wrap tightly For even rolling press with a rolling pin to flatten across the wrap Chill at least two hours or overnight for more flavor development

Roll and Prepare Crust:

Roll chilled dough to an eleven inch circle and carefully transfer to a nine inch pie plate Crimp the edges as desired and freeze for ten to twenty minutes to firm This helps hold the shape during baking

Blind Bake Crust:

Preheat oven to three seventy five degrees Place one rack in the lower third and one in the middle Line chilled pastry with a piece of parchment then fill with pie weights pushing them to edge Bake on lower rack for twenty minutes Remove parchment and weights then continue baking five to ten minutes until golden throughout

Make Cranberry Puree:

Simmer cranberries with cranberry juice sugar and salt over medium heat for about ten minutes until the berries burst and soften Puree with an immersion blender until completely smooth Press through a fine mesh sieve to remove seeds You want two cups of puree so add more juice if needed

Mix Custard Base:

Whisk sweetened condensed milk with eggs in a separate bowl until smooth Slowly stream in the warm cranberry puree whisking gently to avoid scrambling

Fill and Bake Pie:

Pour cranberry custard into baked crust Set on middle oven rack Bake at three fifty degrees for thirty to thirty five minutes until the edges look matte and the center only slightly jiggles

Cool and Set:

Remove pie and let cool on a rack When it reaches room temperature chill for at least four hours to fully set Slice gently and serve cool with whipped cream

Pin

I love the bright bite of ginger in the crust It reminds me of baking with my mother during the holidays She always added a touch of spice to balance fruity desserts and it makes this pie especially memorable

Storage Tips

Once fully cool wrap leftover pie slices tightly and store in the fridge for up to three days The crust stays crisp and the custard keeps its creamy texture You can also freeze individual slices for up to a month Defrost in the fridge overnight for perfect results

Ingredient Substitutions

If you cannot find fresh cranberries frozen work just as well Just use straight from the freezer If cranberry juice is not available use pomegranate juice for a similar tartness For the crust try substituting half whole wheat flour for an earthier touch

Serving Suggestions

This pie needs little else besides a dollop of softly whipped cream A spoonful of orange zest folded into the cream brings a lovely brightness Pair with hot tea or light coffee for a warm festive touch The bold color and crisp edges look lovely on a winter dessert table

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Cultural and Historical Context

Custard pies bridge the gap between old world comfort and modern holiday flair Adding tart cranberries gives a nod to traditional New England desserts The combination of ginger with cranberries is both nostalgic and unexpected capturing a spirit of celebration

Recipe FAQs

→ What does the ginger add to the crust?

Crystallized and ground ginger give the crust a warm, spicy note, complementing the tart cranberries and balancing the sweetness of the custard.

→ Can I use frozen cranberries?

Yes, both fresh and frozen cranberries work. If using frozen, there's no need to thaw before cooking, just stir them in as directed.

→ How do I know when the custard is set?

The custard is done when edges look dry and the center is set but still slightly wobbly when gently shaken.

→ Why strain the cranberry puree?

Straining removes seeds and skins for a silky, smooth texture that blends seamlessly with the custard base.

→ Do I need to blind bake the crust?

Yes, blind baking prevents a soggy bottom by fully cooking the pastry before the wet custard filling is added.

→ How should I serve this dessert?

For best texture and taste, chill until set and serve slices cool, topped with sweetened whipped cream if desired.