Raspberry Custard Pie

Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.

1 recipe Pâte Brisée
2 Tbsp. all-purpose flour, unbleached
¾ cup sugar
1 large egg
1 cup heavy cream
1 lb (3½ cups) raspberries
¼ tsp. sea salt

Garnish:
raspberries

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Roll pâte brisée to 1/8" thickness on a lightly floured surface. Fit into a 9" pie dish, and trim edges, leaving a 1" 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 edges begin to turn gold, 25-30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10-15 minutes. Let cool on a wire rack.

Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

Whisk flour and ½ cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining ¼ 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 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.

Makes 8 servings.