Raspberry Custard Pie & Homemade Pie Crust Recipe
on Mar 29, 2019, Updated Sep 13, 2020
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Raspberry Custard Pie is the perfect homemade pie for summer, or any season and my sister-in-law’s raspberry pie recipe is one that you can make easily in your kitchen.
🥧 About this pie
If you know anything about our site and food preferences, you know that we like our homemade pie. Along with such great dessert recipes like our no bake cherry cheesecake, upside-down rhubarb cake, and salted caramel chocolate cupcakes, this is one of our favorite summer desserts!
You can make this easy raspberry dessert in just over an hour, and if you take the easy way out and use a store-bought crust, it takes even less time.
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 so using a special dinner being planned at our church this week for an excuse, I loaded up my cart not knowing exactly what I would be making.
🥘 What’s in it
For this Raspberry Pie Filling
- Raspberries
- Milk
- Sugar
- Eggs
- Cornstarch
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.
Have you ever made a homemade pie? If not, this is the perfect time to start.
Don’t be afraid of messing up. Have some extra flour and crust ingredients available. Make a mess, have fun and learn how to make your raspberry pie!
A couple of hints for making a Homemade Pie Crust
- The ratio of dry (flour) ingredients to wet (water) can vary depending on many factors including altitude and humidity.
- For this reason, use the measurements in the recipe as a guide.
- Don’t be afraid to add a little bit extra of one or the other, whatever you need to make the dough workable.
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Rasberry Custard Pie
Ingredients
for the crust
for the filling
- 4 cups fresh raspberries, (About 1 pint – enough to cover the top of the pie.)
- 1 3/4 cups milk
- 3/4 cup sugar
- 4 eggs
- 2 tablespoons cornstarch, may use flour
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
- 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.
- Don’t be afraid to add small amounts of water to achieved desired consistency.
- Brush an egg wash over the top crust prior to baking. This provides a rich, brown glaze.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some other great summer dessert recipes that you might enjoy!
This was delicious! I used a vanilla cookie crumb crust. I had a little problem with the cornstarch clumping, even though I added through a small strainer so I strained the egg-milk-sugar mixture to get the clumps out, put a few tablespoons in a small prep bowl and made a roux-like mixture by slowly adding the cornstarch through a small strainer and whisking it until all the cornstarch was added and the mixture was smooth. Then I added it to the bowl of the egg-milk-sugar mixture and mixed it in the stand mixer using the whisk attachment. I baked it for 50 minutes (I live in the desert in Nevada).The pie came out perfect and wowed my guest. Thank you for this awesome recipe!
Patty, Thanks for the feedback and for sharing your technique with this recipe; we’re so happy you nailed it!!!
Can you use almond milk instead of milk in this recipe? I am allergic to cow’s milk. I figure the eggs will help it set. Thank you!
What did I do wrong? Custard won’t set up.
Hi Crystal, if the pie isn’t cooked long enough, the filling won’t get hot enough to set. It is heat, and the proper ratio of egg to liquid that causes it to set. Also, you can try letting it cool longer in the fridge. Good luck with this!
Super just made it for the first time big hit here allowed to cool and served with a big dollop of ice cream ummm
So happy to hear that you love our raspberry pie recipe! Wish I had been there to sample it!
I’m not sure but did I miss the size of the pan that you were supposed to use? Because I had way more egg mixture and berries left over then I could fit in my pie shell and I used a 10 inch pie plate!I should’ve known because it seems like a lot of crust for a normal size pie. Haven’t eaten it yet it looks beautiful though!
Hi Laura, we used a deep dish 10-inch pie pan for this recipe. And you’re right. The crust recipe is enough for a top and bottom 9″ pie. I hope you enjoyed this raspberry pie and thanks for the comments!