Raspberry Custard Pie

Fantastic news. . .our neighbors raspberries are ready for picking. Our favorite Raspberry Pie is more about the combination of the silky bed of custard that the raspberries lay on. . .with a tender flaky crust in each bite than just raspberries. First of all. . .you'll need to whip up a batch of pastry. . . click here for Dorothy's Pastry if you need the pictures. . .

Dorothy's Pastry (this recipe can be doubled .. .wonderfully but still only add one large egg)

• 2 1/2 cups of all purpose flour
• 2 teaspoons of brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/2 pound of lard
• In a one cup measuring cup . . .beat one small farm fresh egg
• add 2 teaspoons of vinegar. . .or 1 tablespoon to double the recipe
• and fill to the 1/2 cup line with ice cold water.

1. In the food processor, put all the dry ingredients.
2. Add the cut up lard, pulse this until the big pieces are all gone.
3. Add the liquid quickly while the machine is going.
4. Stop it as soon as it starts to come together.
5. Dump it out and form it into a ball and knead it a few times until it has no more loose flour .

If you don't have a food processor .. .simply dump the dry ingredients into a large bowl. Cut your lard into tablespoon pieces and then cut into the flour mixture until it looks like oatmeal. Add all the wet ingredients and stir with a fork until it just comes together.

Divide the pastry into 3 equal pieces, flatten into a 1 inch round disc, wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 425 F.

Roll one disc of pastry onto a floured counter (don't be afraid of the flour. . .this pastry always comes out tender. . .) Roll pastry out about an 1/8 inch thick. . .and line your pie plate. . this recipe will do two 9 inch crusts. Roll the pastry onto the rolling pin and unroll it onto the pie plate. Trim the edges and prick the bottom and sides of the pastry. Put a piece of foil over the crust. . pressing it slightly onto the crust. Put it into the oven and bake 10 minutes. . .remove the foil and bake a few more minutes until lightly browned. Let cool.

Refrigerate the remainder pastry discs a few days or freeze.

Custard (enough for one 9 inch pie)

• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 3 egg yolks
• 1 teaspoon vanilla

1. Blend the sugar, cornstarch and salt in the medium saucepan.
2. In a measuring cup. . .measure the milk and then add the egg yolks and stir.
3. Add to sugar and cornstarch mixture.
4. Cook over medium heat stirring constantly until bubbling and thickened.
5. Remove from heat and add vanilla.
6. Cool for 5 minutes.
7. Pour into cooled pastry crust.

Go pick your fresh raspberries. . .and add one layer of berries on top of the cooled custard.

Glaze

• 2 tablespoons raspberry jam
• 2 tablespoons water
• 1 teaspoon cornstarch

1. In a small saucepan, stir together the jam, water and cornstarch. Heat until just bubbly and clear. Drizzle over the berries. You don't need much .. just a bit to add a bit of sweetness.

Whip 1 cup of heavy cream with 2 tablespoons sugar. . .until soft peaks form. Slice the pie. . and top with whipped cream.