1-First Step: Preheat and prepare the crust Preheat oven to 350°F (180°C). Roll refrigerated pie dough into a 12-inch circle on a lightly floured surface, turning periodically and adding flour to prevent sticking. Fit the dough into a 9-inch deep-dish pie pan, smoothing it out and trimming excess dough. Crimp or flute the edges if you like a decorative rim.

2-Second Step: Blind-bake the crust for a crisp base Line the shaped crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, then bake for another 10 minutes until the bottom looks set and lightly golden. This prevents a soggy bottom once the custard is poured in.

3-Third Step: Cook the cranberries In a medium saucepan, combine 4 cups (480 g / 17 oz) cranberries with 1 cup (240 ml / 8 fl oz) orange juice. Cook over medium heat until simmering and most berries have burst, about 4 to 5 minutes. Stir occasionally to prevent sticking and to break down the berries evenly.

4-Fourth Step: Puree and strain for a smooth filling Puree the cooked cranberries using an immersion blender, working right in the pan for ease. Strain the mixture through a fine-mesh sieve into a measuring cup and set aside 2 cups of cranberry puree. This measured puree is crucial for the right texture and color in the custard.

5-Fifth Step: Mix the custard In a large bowl, whisk together 1 can (14 oz / 400 g) sweetened condensed milk, 6 large egg yolks (room temperature), the 2 cups of cranberry puree, and 1 tablespoon orange zest. Whisk until the mixture is thick and smooth, about 1 to 2 minutes. The yolks give the custard its classic silkiness.

6-Sixth Step: Bake the filled pie Pour the filling into the pre-baked crust. Bake at 350°F (180°C) for 30 to 35 minutes until the center is almost set but slightly wobbly when gently shaken. Begin checking doneness at 25 minutes, then every 5 minutes. If the crust edges brown too quickly, cover them with foil or a pie shield to prevent over-browning.

7-Seventh Step: Cool, chill, and garnish Cool the pie on a wire rack for about 2 hours so residual heat finishes the set. Then refrigerate the pie for at least 4 hours or preferably overnight to reach full firmness. Before serving, add sweetened whipped cream, fresh or sugared cranberries, red currants, sugared rosemary, or snowflake sprinkles as desired.

8-Final Step: Serving and portioning For clean slices, chill the pie well and use a sharp knife wiped between cuts. Serve cold or slightly chilled. Leftovers keep well covered in the refrigerator for up to 4 days.