Mix dry ingredients. In a large bowl, whisk together the flour, salt, and sugar.

Cut in the butter. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.

Pro tip: Work quickly so the butter stays cold — that’s what creates flakiness.

Add ice water. Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add the remaining tablespoon only if the dough seems dry. Stop once the dough holds together when pressed.

Form and chill. Turn the dough onto a lightly floured surface, press into a disc (don’t overwork), wrap in plastic, and chill in the fridge for at least 30 minutes.

Roll and fit. On a lightly floured surface, roll the dough into a 12-inch circle and gently transfer it to a 9-inch pie dish. Trim the overhang to 1/2 inch and flute or crimp the edges as you like. Chill the fitted crust 15 minutes before baking.

Blind-bake (partial). Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes, remove the weights and parchment, then bake 5 more minutes until the bottom looks set but not browned. Let cool slightly.

Pro tip: Par-baking the crust prevents a soggy bottom once the cranberry layer and custard are added.

Combine ingredients. In a medium saucepan, combine the cranberries, ½ cup sugar, orange zest, orange juice, and cornstarch. Stir until the cornstarch is dissolved.

Cook gently. Cook over medium heat, stirring often, until the cranberries burst and the mixture thickens (about 8–10 minutes). Taste and adjust sweetness if needed.

Cool slightly. Remove from heat and let cool 10–15 minutes — it should be warm but not piping hot when you assemble. If it’s too hot it can curdle the custard.

Pro tip: If you like a smoother texture, pulse the cooked mixture briefly in a blender or use an immersion blender for a few seconds, but leave some whole berries for texture and visual appeal.

Whisk the eggs and sugar. In a bowl, whisk the eggs and ¾ cup sugar until the mixture is pale and slightly thickened.

Heat dairy. In a small saucepan, warm the heavy cream and milk over low heat until just steaming (do not boil).

Temper the eggs. Slowly pour about ½ cup of the warmed cream into the egg-sugar mixture while whisking constantly to raise the temperature without scrambling the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining cream.

Pro tip: Whisk continuously while tempering to prevent lumps or scrambled eggs.

Finish the custard. Remove from heat, stir in the vanilla and salt, and give it one last whisk until smooth.

Layer the cranberry. Spoon the warm (not hot) cranberry filling into the par-baked crust and spread it into an even layer.

Pour the custard. Slowly pour the custard over the cranberry layer. The custard will settle between berries — that’s perfect.

Bake. Place the pie on a baking sheet and bake at 350°F (175°C) for about 40–50 minutes. The edges should be set and the center should still have a slight jiggle (it will continue to set while cooling). If the crust edges brown too quickly, tent with foil.

Pro tip: Use a toothpick or small knife to check the center — it should come out mostly clean with a few moist crumbs, not wet custard.

Initial cooling. Let the pie cool on a wire rack for at least 1 hour so the filling sets gradually.

Chill for best texture. For clean slices and the best custard texture, chill the pie in the refrigerator for 3–4 hours (or overnight). This holiday custard pie is one of those desserts that benefits from a little patience.

Slice neatly. Run a sharp knife under hot water, dry it, then slice for the cleanest cuts. Wipe the knife between slices if needed.

Serving suggestion. Serve slightly chilled or at cool room temperature. A dollop of whipped cream or a sprinkle of finely grated orange zest makes a lovely finishing touch.

Storage. Cover and refrigerate leftover pie for up to 4 days. The custard will continue to firm up in the fridge — slices will be easier to serve after chilling.