Raspberry Custard Pie Recipe

Preheat oven to 375 degrees F.

Roll the pâte brisée to ⅛-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 for about 25 to 30 minutes until edges begin to turn gold. Remove weights and parchment.

Bake for about 10 to 15 minutes until crust is light gold and cooked through. Let cool on a wire rack.

Reduce oven temperature to 350 degrees F.

Whisk the flour and half a cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 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 for about 45 minutes until custard is set but still a bit wobbly in the center.

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.