𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒖𝒔𝒕𝒂𝒓𝒅 𝑷𝒊𝒆
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
Instructions:
1. Preheat oven to 375°F (190°C).
2. For the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Slowly add ice water until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
3. Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim excess dough and crimp edges. Prick the bottom with a fork and chill for 15 minutes.
4. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes. Let cool.
