Looking for the perfect dessert to impress your guests or satisfy your sweet tooth? This Raspberry Custard Pie brings together the sweet-tart flavor of fresh raspberries, the creaminess of a velvety custard filling, and the buttery flakiness of a homemade crust. Whether it’s for a holiday gathering, a dinner party, or a quiet weekend treat, this pie is sure to become a new favorite!
Why Raspberry Custard Pie Is a Must-Try Dessert
This pie stands out for its unique combination of textures and flavors:
- The buttery crust offers a tender yet crisp base.
- The custard filling provides a luscious, creamy texture.
- The raspberries add a refreshing tanginess that balances the sweetness.
It’s a dessert that’s as beautiful to look at as it is delicious to eat, making it the perfect centerpiece for any occasion.
Ingredients for Raspberry Custard Pie
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Step-by-Step Instructions
1. Prepare the Crust
- Combine Dry Ingredients: In a food processor, pulse together the flour and salt.
- Incorporate Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together without overmixing.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Roll and Bake the Crust
- Roll Out the Dough: On a floured surface, roll the dough into a circle large enough to fit a 9-inch pie dish. Transfer it to the dish, trim the excess dough, and crimp the edges.
- Chill Again: Prick the bottom of the crust with a fork and chill for 15 minutes.
- Blind Bake: Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 10 minutes until golden. Let the crust cool completely.
3. Make the Raspberry Custard Filling
- Cook the Raspberries: In a medium saucepan, combine the raspberries, sugar, cornstarch, and salt. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens.
- Whisk the Custard Base: In a separate bowl, whisk together the milk, egg yolks, and vanilla extract. Gradually add this mixture to the saucepan with the raspberries, whisking constantly.
- Thicken the Custard: Continue cooking over medium heat, stirring continuously, until the filling thickens to a pudding-like consistency.
4. Assemble and Bake the Pie
- Incorporate Butter: Remove the filling from heat and stir in the butter until fully melted and smooth.
- Fill the Crust: Pour the raspberry custard into the cooled pie crust and spread it evenly.
- Bake: Place the pie in the oven and bake at 375°F (190°C) for 20–25 minutes, or until the filling is set and slightly firm to the touch.
5. Cool and Serve
- Cool the Pie: Let the pie cool completely at room temperature before transferring it to the refrigerator.
- Chill Before Slicing: Refrigerate for at least 1–2 hours to allow the custard to set fully. Slice and serve with a garnish of fresh raspberries or a dollop of whipped cream.
Pro Tips for a Perfect Raspberry Custard Pie
- Use Fresh Raspberries: Fresh raspberries provide the best flavor and texture, but frozen raspberries can be substituted if thawed and drained.
- Avoid Overmixing the Dough: Overworking the crust dough can make it tough instead of tender and flaky.
- Custard Consistency: Be patient when thickening the custard—stirring constantly prevents lumps and ensures a smooth texture.
- Decorate Creatively: Add fresh raspberry swirls or powdered sugar on top for a stunning presentation.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries can be used. Thaw them completely and drain any excess liquid before cooking.
Can I make the crust ahead of time?
Absolutely! The crust can be prepared and blind-baked up to 2 days in advance. Store it covered at room temperature until ready to use.
What can I substitute for cornstarch?
Arrowroot powder or all-purpose flour can be used as a thickening agent, though the texture may vary slightly.
How do I know when the pie is done?
The filling should be set and slightly firm to the touch after baking. It will continue to firm up as it cools.
How long does this pie keep?
Store the pie in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
Can I add other fruits to this recipe?
Certainly! Try adding blackberries or blueberries for a mixed berry custard pie.
Conclusion: A Tangy, Creamy Dessert Worth Savoring
This Raspberry Custard Pie combines the best of sweet and tart flavors, creamy textures, and buttery crust perfection. Whether you’re a baking novice or a seasoned pro, this recipe offers a straightforward yet impressive dessert. Perfect for holidays, celebrations, or any day you’re craving something special, this pie is sure to delight every palate.
Give it a try and let this tangy, creamy creation steal the spotlight at your next gathering!