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How To Make Raspberry Custard Pie
Meet your new favorite dessert in this custard pie that’s loaded with fresh raspberries for that unmistakable summertime flavor.
Serves:
Ingredients
- Pate Brisee
- 2tbspall purpose flour
- ¾cupsugar
- 1large egg
- 1cupheavy cream
- 1lbraspberries
- ¼tspsalt
Instructions
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Preheat oven to 375 degrees F.
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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.
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Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork.
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Freeze for 15 minutes.
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Line dough with parchment, and fill with pie weights or dried beans.
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Bake for about 25 to 30 minutes until edges begin to turn gold. Remove weights and parchment.
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Bake for about 10 to 15 minutes until crust is light gold and cooked through. Let cool on a wire rack.
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Reduce oven temperature to 350 degrees F.
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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.
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Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
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Bake for about 45 minutes until custard is set but still a bit wobbly in the center.
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Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day).
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Garnish with fresh raspberries, and serve cold.
Nutrition
- Calories: 220.73kcal
- Fat: 11.99g
- Saturated Fat: 7.06g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.45g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 27.88g
- Fiber: 3.74g
- Sugar: 22.08g
- Protein: 2.28g
- Cholesterol: 64.01mg
- Sodium: 93.64mg
- Calcium: 37.54mg
- Potassium: 119.03mg
- Iron: 0.61mg
- Vitamin A: 133.41µg
- Vitamin C: 15.03mg
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