In a mixing bowl, combine the flour and sugar. Add the cold butter and mix until the mixture resembles coarse crumbs.

Add the egg yolk and ice water, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

Roll out the dough on a floured surface to fit a 9-inch pie pan. Press it into the pan and trim the excess. Poke holes in the bottom with a fork.

Preheat the oven to 350°F (175°C). Bake the crust for 15-20 minutes until lightly golden. Remove and let cool.

In a saucepan, combine the cranberries, heavy cream, and milk. Heat over medium until the cranberries begin to pop.

In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined.

Slowly pour the warm cranberry mixture into the egg mixture, whisking constantly to prevent curdling.

Pour the custard filling into the cooled pie crust. Bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.

Before serving, dust the top with powdered sugar and add whipped cream if desired.