In a medium saucepan, combine cranberries, sugar, and cranberry juice over medium heat. Cook for 10-15 minutes until cranberries burst and thicken. Blend until smooth and strain to yield cranberry puree.

In a food processor, blend flour, butter, sugar, ginger, and salt until resembling coarse crumbs. Add water gradually until dough forms. Roll out to fit a 9-inch pie plate, prick the bottom, and blind bake at 350°F for 15-20 minutes.

While the crust bakes, whisk eggs in a bowl. Gradually add warm cranberry puree to temper, then mix in heavy cream and sugar until smooth.

After baking, pour the custard filling into the crust and bake at 350°F for 30-35 minutes until edges are set but center wobbles.

Cool the pie to room temperature, then refrigerate for at least 6 hours or overnight before serving.