If you know anything about our site and food preferences, you know that we like our pies here on Platter Talk. This past Sunday afternoon I found myself in the kitchen following a maiden voyage to Costco just up the road in Green Bay. The scads of berries overwhelmed me and using a special dinner being planned at our church this week an an excuse, I loaded up my cart not knowing exactly what I would be making. After a couple of short hours, along with nearly a dozen eggs and nine or ten cups of flour, the resulting five pies gave me a pretty sound answer.
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Pies of Summer Series: Raspberry Custard Pie + Pie Crust Recipe
A Platter Talk Exclusive
Author: Dan from Platter Talk
Recipe type: Dessert
Ingredients
for the crust
- 3 cups flour
- 1 cup shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- ⅓ cup ice water
- 1 egg
- 1 teaspoon white vinegar
for the filling
- 4 cups fresh raspberries
- 1¾ cups milk
- ¾ cup sugar
- 3 eggs
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 375 degrees F.
for the crust
- Combine flour, shortening, sugar, and salt.
- Work together with a fork until consistency is pebbly
- In separate small mixing bowl, beat egg and add water and vinegar, beat again.
- Add liquid mixture to flour and shortening
- Stir with fork and combine thoroughly and from into a ball.
- Roll out on floured surface.
for the filling
- Combine milk, sugar, eggs,
- and cornstarch and mix thoroughly.
- Pour mixture into pie shell.
- Add berries to the custard mixture.
- Place in oven and bake for 45 to 60 minutes until crust is golden brown.
- Allow to cool before serving. Custard should set as it cools.
Notes
Tips
!for the crust
Variations in relative humidity can affect quantity of water necessary to form and roll dough.
Don't be afraid to add small amounts of water to achieved desired consistency.
Be generous with the amount of flour used on rolling surface.
To place crust in pan, roll it on pin, place pin over pan and then unroll.
Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
!for the filling
Gently rinse fresh raspberries immediately before use, pat try with paper towel.
Frozen raspberries should be allowed to thaw and drain completely in colander before baking.
!for the crust
Variations in relative humidity can affect quantity of water necessary to form and roll dough.
Don't be afraid to add small amounts of water to achieved desired consistency.
Be generous with the amount of flour used on rolling surface.
To place crust in pan, roll it on pin, place pin over pan and then unroll.
Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
!for the filling
Gently rinse fresh raspberries immediately before use, pat try with paper towel.
Frozen raspberries should be allowed to thaw and drain completely in colander before baking.
The pies look glorious.
Thanks, Patty. It’s a favorite of ours!
Holy cow what an amazing spread!! Creamy custard is so delucious! Great use of those gorgeous berries!
Thanks, Sandra; aren’t fresh berries the best?!
I am completely drooling thinking of this gorgeous pie, kudos!!
Thank you, Tara. This one is always a keeper.
Delish Pie, I mean Eye Candy. Love to look, but I force myself not to get into baking. I might like it! 🙂
Don’t change anything, KC!! 🙂
This would be a fabulous treat at our house, pinning 🙂
I crave raspberries. Their season is sooooooooooooo short. I am already waiting for it. I also crave pie. This is a match made in heaven as far as I am concerned. I have never made raspberry pie in this manner before. I pinned it.
Pie looks awesome. Thanks for sharing at Saucy Saturday . Have a great day !
Raspberries are one of my favorite fruits- this is such a beautiful pie! Looks delicious!