1 LB (3 1/2 cups) raspberries, plus more for garnish
1/4 tsp salt
Instructions
Preheat oven to 375. Roll Pate Brisee to 1/8 in thick on lightly floured surface. Fit into a 9 inch pie dish, trim edges, leaving a 1 in overhang. Tuck overhang under so edges are flush w/ rim, crimp edges. Prick bottom of dough w/ fork. Freeze for 15 min. Line dough w/parchment, fill with pie weights/dried beans. Bake until edges begin to turn gold, 25-30 min. Remove weights and parchment. Bake until crust is light gold & cooked through, 10-15 min. Let cool on wire rack.
Reduce oven temp to 350 degrees. Whisk flour and 1/2 cup sugar in a med bowl. Add egg & cream, whisk to combine. Toss raspberries, remaining cup of sugar, and salt in med bowl. Spoon berries into crust, pour in cream mixture, filling to just below the rim.
Bake until custard is set but still a bit wobbly in the center, ~45 min. Let cool in a dish on a wire rack. Cover & refrigerate for at least 2 hours or up to 1 day. Garnish w/ fresh raspberries and serve cold.
Serving
Suggestions
See Pate Brisee recipe for crust
Originally Submitted
1/1/2010
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