Ingredients for Red Raspberry Pie With Vanilla Custard Sauce
- All Purpose Flour
- Light Brown Sugar
- Ground Cinnamon
- ½ teaspoon salt
- Vegetable Shortening
- Unsalted Butter
- 6-8 tablespoons ice water
- Frozen Raspberries
- Granulated Sugar
- Dry Tapioca
- 1 tablespoon lemon juice
- 2 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
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How to Make Red Raspberry Pie With Vanilla Custard Sauce
- **Make the Crust:** In a food processor, combine 2 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Pulse to combine.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and ½ cup cold vegetable shortening, cut into cubes. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add ice water (about 6-8 tablespoons), pulsing until the dough just comes together. Do not overmix.
- Gather the dough into a ball, divide it in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- **Make the Filling:** In a large bowl, gently combine 4 cups fresh raspberries, 1 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice.
- **Assemble the Pie:** On a lightly floured surface, roll out one disc of dough and fit it into a 9-inch pie plate.
- Pour the raspberry filling into the pie crust.
- Roll out the second disc of dough and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- **Bake:** Place the pie on a baking sheet and bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- **Make the Custard Sauce:** In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together 2 large eggs, ¼ cup granulated sugar, and 2 tablespoons all-purpose flour until smooth.
- Gradually whisk in 2 cups whole milk until combined.
- Cook, stirring constantly, until the mixture thickens slightly (about 10-15 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt.
- Cool the custard sauce completely to room temperature before refrigerating for at least 30 minutes.
- Serve warm or cold pie with a generous scoop of vanilla custard sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
261g
Fat
50g
Carbs
33g
