Make the crust: Whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.

Roll out dough on a lightly floured surface to 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).

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 at 350°F (175°C) for 50-60 minutes, or until the custard is set and the crust is golden brown. Let cool completely before serving.