In a 1 cup measuring cup, add water, vinegar, and a few cubes of ice. NOTE: You will not use all of the water. Set aside until you are ready to add.

In a large mixing bowl, add flour and salt and stir to combine.

Once combined, take your cold butter and cut it into 1/2 inch cubes.

Next, add your cold butter cubes to your flour and salt, and, using your hands, begin cutting the butter into the dough. (To do this, you either use a pastry blender, or you can pinch the butter into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and butter between your hands and letting it fall back into the bowl.) Mix until the flour and butter have combined to create a sandy texture with a few pea-sized lumps of cold butter remaining intact throughout the mixture.

NOTE: It is very important that you do not overwork your butter while cutting it into your flour, as it will begin warming up. You want your butter to stay as cold as possible throughout this entire process.

Once you have achieved the proper texture, you can begin adding your water. Do not add it all at one time, but begin with 2-3 tablespoons, mixing as you go.

Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.

Once you have added as much water as you need, gather the dough into a ball and set aside.

To roll your dough, dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.

Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.

Once your dough has been rolled, gently fold it in half and transfer it to your 9 inch pie pan. Allow 2 inches of crust to hang over the edge of your pie pan (if you have more than 2 inches, trim it off with a sharp knife).

Once combined, into a separate small bowl, add your heavy cream, eggs, salt, vanilla, and orange zest. Whisk well to combine.

Next, add your wet ingredients into your sugar and flour mixture, and whisk them well until no lumps of flour remain.

Once your custard filling has been made, pour your cranberries directly into the bottom of your unfilled, par-baked pie crust.

Pour your custard filling mixture directly over the cranberries (the cranberries will rise to the top), and make sure they are evenly distributed over the top of your pie.

Once filled, place your pie into your preheated oven at 375 degrees F and bake for 45 minutes, or until the top is golden and the filling is set. (It should still have a slight wobble in the middle.)

After it has baked, remove it from the oven and allow it to cool at room temperature for 30 minutes before placing it in your fridge to finish cooling and setting for 1-2 hours.

Top with fresh whipped cream if desired, slice, serve, and enjoy!