Last week, J.’s company hosted their annual pie making competition. Fun right?! It’s always a fun day and I love trying out new baking recipes to enter into the contest. I find a variety of options and let J. make the final decision. This year, we decided on a raspberry custard pie that won us third place!
Raspberry Custard Pie
- Pre-made pie dough
- 2 TBSP all purpose flour
- 3/4 cup sugar
- 1 egg
- 1 cup heavy cream
- 1 pound raspberries
- 1/4 teaspoon salt
(I used pre-made pie dough for sake of saving time on a weeknight. Feel free to make your own!)
Preheat your oven according to the packaging. Unroll the dough and fit into a pie dish. Press the dough firmly into the bottom of the dish. I like to use a fork to crimp the edges for a little extra pizzazz. Prick the bottom of the dough with a fork and let it bake in the oven according to the directions.
While the pie dough is baking, rinse your raspberries and in a bowl toss them with 1/4 cup of sugar and 1/4 tsp salt. Be sure to mix the berries well to evenly distribute the salt and sugar.
In a separate bowl, mix together the flour and 1/2 cup sugar. Add the egg and cream and whisk to combine.
Take the crust out of the oven and change the heat to 350 F (if necessary). Spoon in the berries and then pour the custard on top, filling just below the rim of the pie. Cover the edges of the pie with tin foil to make sure they don’t burn. Place the pie in the oven until the custard begins to set (about 45 – 50 minutes). Use a fork or toothpick to test it – it should be a bit wobbly, but not completely liquid. Let the pie cool and then refrigerate the pie for a least 2 hours to finish setting.
Serve cold and enjoy!
I enjoy this pie as it was not overly sweet. The raspberries are very tart and the amount of sugar doesn’t overpower it, but the berries are complimented nicely by the soft custard. If you’re looking for a sweeter pie, I recommend adding more sugar or switching out half of the raspberries for blueberries or another sweeter fruit.
Until next time!