1. Preheat Oven

Preheat your oven to 350°F (180°C).

2. Roll Out the Pie Crust

Roll chilled pie dough into a 12-inch (30 cm) circle on a lightly floured surface, turning the dough often to prevent sticking.

3. Line the Pie Dish

Transfer dough to a 9-inch deep-dish pie pan.
Smooth it into the corners, trim excess, and flute or crimp the edges.

4. Par-Bake the Crust

Line crust with parchment and foil, then fill with pie weights or dried beans.
Bake 10 minutes, remove weights + lining, then bake 10 minutes more.

5. Cook the Cranberries

In a medium saucepan, combine cranberries and orange juice.
Cook over medium heat until simmering and berries burst, 4–5 minutes.

6. Puree & Strain

Blend with an immersion blender.
Press through a fine mesh sieve and measure out 2 cups of strained cranberry mixture.

7. Make the Custard Filling

In a bowl, whisk together:

• sweetened condensed milk

• egg yolks

• 2 cups strained cranberry mixture

• orange zest

Mix until smooth and thick.

8. Bake the Pie

Pour the filling into the par-baked crust.
Bake 30–35 minutes, until edges are set and center still has a gentle wobble.
Cover crust edges with foil if darkening too fast.

9. Cool

Cool the pie on a wire rack for 2 hours.

10. Refrigerate

Refrigerate for at least 4 hours, or overnight for best slicing.

11. Decorate

Add whipped cream, berries, sugared rosemary, or sprinkles.

12. Store

Refrigerate covered for up to 4 days.