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Raspberry Custard Pie

Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.

  • servings: 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, March 2009

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Reviews (10)

  • skydiverkk 12 Dec, 2013

    I wish I read the comments before making this pie. It definitely needs more eggs because it never set. It tasted delicious but was very soupy. I would follow a regular custard recipe and include the raspberries.

  • khalil4544 28 Jun, 2012

    I picked fresh raspberries and tried this recipe. The custard would not set. I followed the directions of the recipe with the baking time and it was way off. I had to bake an additional 40+ mins. Because of the additional baking time the berries got dried up. The flavor of the custard was great, but it took longer to set. Maybe it needs more eggs. I would try this again based on the flavor of the custard. I tried a recipe from taste of home, it had a topping on the top, it was not good.

  • khalil4544 25 Jun, 2012

    I tried this recipe for rasberry custard pie. The timing was way off. I baked it according to directions, but the custard did not set. I set timer for additional 5 mins., still not done. I keep setting timer for every 5 mins. until I took it out about 35 + mins. later. I still was not happy with the setting of the custard. I will see how it gets after it cools and I put it in the frig. overnight.

  • Rikki-Lee 23 May, 2012

    This recipe was so quick and easy after the crust part! I also used a berry medley to make it more colorful.

  • seabreese 25 Jul, 2011

    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!

  • brigitte1981 27 Jun, 2011

    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 : /

  • junedesign 2 May, 2009

    I made this in a tart dish and it worked perfectly.

  • lindur 22 Apr, 2009

    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.

  • lindur 22 Apr, 2009

    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.

  • MarthaandMeBlogger 18 Mar, 2009

    I made this - http://marthaandme.wordpress.com/2009/03/18/blowing-raspberries/ - it was easy to make and very good.