1-Preheat and prep your crust: Preheat oven to 350°F (180°C). Roll refrigerated pie dough into a 12-inch circle on a lightly floured surface.

2-Fit the dough into a deep-dish pan: Transfer the dough to a 9-inch deep-dish pie pan. Smooth it out, trim excess, and flute or crimp edges if desired. This helps the crust hold the filling comfortably.

3-Par-bake for a crisp crust: Line pie crust with parchment paper and tin foil. Add pie weights or dried beans evenly, using two standard sets. Par-bake for 10 minutes, then remove weights and bake an additional 10 minutes.

4-Cook the cranberries and orange juice: In a saucepan, combine 4 cups cranberries and 1 cup orange juice. Cook over medium heat until simmering and most berries burst, about 4 to 5 minutes.

5-Puree and strain for the right texture: Puree cranberries using an immersion blender, then strain through a fine-mesh sieve to obtain 2 cups of mixture. Accurate measuring helps your Cranberry Custard Pie set consistently.

6-Mix the custard base: In a large bowl, whisk together 1 can (14 oz) sweetened condensed milk, 6 egg yolks, the cranberry mixture, and 1 tablespoon orange zest until thick and well combined.

7-Fill and bake: Pour filling into your pre-baked crust. Bake for 30 to 35 minutes until the center is almost set, leaving a slight wobble in the middle.

8-Prevent over-browning: If the crust edges darken too quickly, cover the edges with foil. A pie shield also works well if you have one.

9-Cool fully, then chill: Cool pie on a wire rack for about 2 hours. Then refrigerate at least 4 hours or overnight for clean slices.

10-Decorate and serve: Optional: decorate with sweetened whipped cream, fresh berries, sugared cranberries, sugared rosemary, and snowflake sprinkles before serving.