pat's Recipe

Raspberry Custard Pie

Category: Pies

2 Tbsp all-purpose flour plus more for
surface
3/4 cup sugar
1 large egg
1 cup heavy cream
1 pound (3 1/2 cups) raspberies, plus more
for garnish
1/4 tsp salt

Preheat oven to 375 degrees. Roll pie dough to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25-30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10-15 minutes. Let cool on a wire rack.
Reduce oven temperature to 350. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours ( or up to a day). Garnish with fresh raspberries, and serve cold.

serves 8