Raspberry Pie

We are in July and it is the season for raspberries. I know that we are waiting for summer to come up but we can always find consolation savouring a raspberry pie.

For 8 persons

The pastry

  • 250g of flour
  • 125g of butter
  • 60g of white caster sugar
  • 15g of vanilla sugar
  • 25g of icing sugar
  • 1 egg

The best thing to do is to prepare the pastry the previous day.

Sift the flour on the worktop. Cut the butter in small pieces and rub in with your fingers until the mix looks like breadcrumbs.

Add the egg and all the sugar. Mix with your fingers but not too much.

Roll the pastry once it is homogeneous and wrap it in a clingfilm.

Put the pastry in the fridge at least one hour.

Unroll the pastry in a tin nad baked for 30 minutes at 180°C

How to do the confectioner’s custard?

  • 50cl of milk
  • 5 egg yolks
  • 1 table spoon of vanilla extract
  • 80g of sugar
  • 40g of flour
  • 30g of maizena
  • a small piece of butter

In a bowl, mix the egg yolks with the sugar. Then, add the flour and maizena.

In the same time, boil the milk with the vanilla sugar in a saucepan.

Once boiled, add the milk to the mixture but keep stiring with a wooden spoon.

Put back this mixture in the saucepan to heat still stiring. The mixture is thickening and we get the cream.

Put the cream in a bowl and add the little piece of butter on the top. This is to avoid to get a skin on the cream when cooling down.

The Raspberry pie

We have now the pastry and the cream.

Fill the pastry with the cream. Add the raspberries on the top. You can add some icing sugar to beautify your pie!