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1
Lay 1 sheet of pie dough on a lightly floured surface.
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2
Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top.
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3
Roll out the double layer of dough into a 12-inch round.
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4
Ease into a 9-inch pie plate.
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5
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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6
Brush the edge with more beaten egg.
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7
Refrigerate until firm, about 30 minutes.
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8
Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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9
Bake until lightly golden around the edge, about 15 minutes.
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10
Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes.
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11
Transfer to a rack and let cool completely.
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12
Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl.
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13
Spread in the cooled crust.
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14
Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.
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15
Bake until the filling is set and slightly puffed, 50 minutes to 1 hour.
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16
Transfer to a rack and let cool completely.
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17
Dust with confectioners' sugar.
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18
Photograph by Con Poulos
