Make the crust: Whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.

Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.

Make the filling: In a saucepan, combine cranberry sauce, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Remove from heat.

In a separate bowl, whisk together eggs, milk, and vanilla extract.

Gradually whisk the hot cranberry mixture into the egg mixture to temper the eggs.

Pour filling into the prepared pie crust.

Bake: Preheat oven to 350°F (175°C). Bake for 50-60 minutes, or until custard is set and crust is golden brown. A knife inserted near the center should come out clean.

Let cool completely on a wire rack before serving.