March 2, 2009

Recipe of the Day - Raspberry Custard Pie

This weekend, I got the itch to make a pie. After baking pecan pies all winter, I wanted to try something different, and luckily, I had the March issue of Martha Stewart Living on my coffee table. Inside, I found a delicious recipe for Raspberry Custard Pie. I wasn't happy with the final look of the pie - I believe that I need to buy another pie pan as I feel the one I have doesn't lend itself to holding up a decent crust. However, I think the finished product tastes excellent! The tartness of the berries combined with the smooth,subtle flavor of the homemade custard is a wonderful Springtime combination. Try out the recipe for yourself and welcome the not so distant arrival of Spring into your kitchen with a delicious berry adorned pie!

Why Hello There Spring - Why Don't You Try Some of my Raspberry Custard Pie? Recipe

Equipment Needed
9-inch pie dish
3 Mixing bowls
Parchment paper
Pie weights or dried beans
Pastry blender
Measuring cups
Measuring spoons
Cooling Rack

Pâte Brisée (crust):
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces (1 stick) cold unsalted butter, cut into small pieces
2 to 4 tablespoons ice water

Raspberry Custard Pie Filling:
1 tablespoons all-purpose flour, plus more for surface
3/4 cup sugar
1 large egg
1 cup heavy cream
3 1/2 cups raspberries, plus more for garnish
1/3 teaspoon salt

Mix flour, salt and sugar in a large mixing bowl. Add softened butter and ice water to mixture and using pastry blender, blend ingredients until fully combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).

Next, preheat over to 375 degrees. Role pâte brisée to 1/8-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 until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.

Reduce over temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 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 until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in a 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.

Now enjoy the fruits of your labor!

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