Preheat your oven to 350°F (180°C).

On a floured surface, roll out the refrigerated pie dough into a delicate 12-inch circle.

Transfer the dough into a 9-inch deep-dish pie pan, trim any excess, and flute the edges.

Line the pie crust with parchment and fill it with pie weights; bake for 10 minutes, then remove the weights and bake for an additional 10 minutes until lightly golden.

In a saucepan, combine the cranberries and orange juice; simmer for 4-5 minutes until the berries burst.

Puree and strain to yield 2 cups of liquid.

In a bowl, whisk together the sweetened condensed milk, egg yolks, warm cranberry mixture, and orange zest until thick and unified.

Pour the filling into the pre-baked crust, and bake for 30-35 minutes, until the custard is almost set.

Allow the pie to cool on a wire rack for 2 hours, then refrigerate for at least 4 hours to set fully.

Garnish the pie with whipped cream, fresh cranberries, or other seasonal decorations before serving.