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Community Corner

Recipe of the Week: Raspberry Custard Pie

A tart and delicious summer pie!

This summery pie recipe is perfect for when friends or family come over to visit. It is a rather filling dessert in which the raspberries provide a beautiful presentation. The pie crust is the real star of this dish though and will melt in your mouth upon the first bite!

Ingredients

For the pie crust:

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  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks butter, cut into small pieces
  • 1/3 cup plus 1 tbsp ice water

For filling:

  • 2 tbsp flour
  • 3/4 cup sugar
  • 1 cup light cream
  • 12 ounces raspberries
  • 1/2 tsp vanilla essence

Directions

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For pie crust:

Pulse flour, salt, sugar, in a food processor until combined. Add butter and pulse until coarse crumbs form. Pour water over the mixture and pulse until dough is formed. 

Roll out dough to size of pie pan. Fit the dough into pan and use a fork to create crust edges. Preheat oven to 375 F. Bake until edges turn gold, 20 to 25 minutes. Cool crust before adding filling to it.

For filling:

Reduce oven temperature to 350 F. Whisk flour and sugar in a bowl. Add egg and cream and combine. Spoon berries into the crust and then pour the cream mixture over. Make sure to fill just below the crust rim. Bake until the custard is set but still wobbly in the center, about 35 minutes. Let cool in the dish and refrigerate for at least 2 hours. Serve cold.

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