Raspberry Pie

Ingredients

• Flour2 cup (240 g)
• Powdered Sugar1 cup (115 g)
• Butter5 tablespoon (150 g)
• Vanilla Extract1 teaspoon (5 g)
• Egg1 count (55 g)
• Milk1 cup (240 ml)
• Egg Yolk3 count (45 g)
• Granulated Sugar4 tablespoon (60 g)
• Cornstarch2 tablespoon (20 g)
• Raspberries3/4 cup (113 g)

Instructions

1. 1

   Step 1

   Set aside 1 tablespoon of the powdered sugar for the final step.

2. 2

   Step 2

   For the dough: Place the sugar, a pinch of salt, flour and butter in a bowl. Mix with your hands until you have a sandy texture.

3. 3

   Step 3

   Add the egg and continue kneading until you have a smooth dough. Refrigerate for 1 hour.

4. 4

   Step 4

   For the pastry cream: Place the milk and 1/3 of the white sugar in a pot. Bring to a boil over high heat.

5. 5

   Step 5

   Mix the remaining sugar, egg yolks, cornstarch and vanilla extract in a bowl.

6. 6

   Step 6

   Once the milk boils, add it to the bowl with the remaining ingredients and whisk thoroughly.

7. 7

   Step 7

   Return to the pot over medium heat and continue whisking until thickened.

8. 8

   Step 8

   Transfer the pastry cream into a bowl and cover with plastic wrap. Let it cool.

9. 9

   Step 9

   Remove the dough from the refrigerator and place on a flat surface. Roll out and cut 6 circles to fit the pie molds.

10. 10

    Step 10

    Place parchment paper on the mold and add some chickpeas on top so that the dough does not rise during baking.

11. 11

    Step 11

    Bake at 356 °F (180 °C) for 10 minutes and remove the parchment paper and the chickpeas. Continue baking for 15 minutes.

12. 12

    Step 12

    Fill with pastry cream and garnish with raspberries and powdered sugar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Raspberry Pie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.