Raspberry Custard Pie
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Martha Stewart Living, March 2009
- Yield Serves 8
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Ingredients
- Pate Brisee
- 2 tablespoons all-purpose flour, plus more for surface
- 3/4 cup sugar
- 1 large egg
- 1 cup heavy cream
- 1 pound (3 1/2 cups) raspberries, plus more for garnish
- 1/4 teaspoon salt
Directions
- Preheat oven to 375 degrees. Roll pate brisee 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 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. 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 1 day). Garnish with fresh raspberries, and serve cold.
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Gosh, this was good ! It was one of the best summer pies I have ever had!
I made it as directed with the exception of substituting blueberries for raspberries.
Loved it!
Oh man! Don't be a dumb blond and attempt making this in a spring form tart pan. My custard leaked through and made a bit mess of the oven. So tonight we're dining on raspberry pie : /
I made this in a tart dish and it worked perfectly.
Once the berries and cream are in, the cooking time is terribly inaccurate. After 45 minutes at 350F, the custard was still completely unset. I baked 10 more minutes and it was still liquidy. Finally I turned it up to 375, and left it for 15 more minutes. That set it, gave it a nice browned top, but by then, the crust edges were totally burned. And yes, I had them covered with foil the entire time. I think next time, I will try more eggs in the custard to speed the setting.
Once the berries and cream are in, the cooking time is terribly inaccurate. After 45 minutes at 350F, the custard was still completely unset. I baked 10 more minutes and it was still liquidy. Finally I turned it up to 375, and left it for 15 more minutes. That set it, gave it a nice browned top, but by then, the crust edges were totally burned. And yes, I had them covered with foil the entire time. I think next time, I will try more eggs in the custard to speed the setting.
I made this - http://marthaandme.wordpress.com/2009/03/18/blowing-raspberries/ - it was easy to make and very good.