Red Raspberry Pie With Vanilla Custard Sauce Recipe

Name: Red Raspberry Pie With Vanilla Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry Crust; 2 1/2 cups all-purpose flour; 1/4 cup light brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup vegetable shortening, chilled, cut into pieces; 1/2 cup unsalted butter, chilled, cut into pieces; 6 tablespoons ice water; Red Raspberry Filling; 40 ounces frozen raspberries (if using frozen, do not thaw, knock off any excess ice crystals, if any) or 40 ounces fresh red raspberries (if using frozen, do not thaw, knock off any excess ice cry…; 1 cup granulated sugar; 2 tablespoons fine dry tapioca; 1/8 cup lemon juice; Vanilla Custard Sauce; 1 egg; 3/4 cup granulated sugar; 2 tablespoons all-purpose flour; 2 cups milk; 1 teaspoon vanilla; 1/4 teaspoon salt

Servings: persons

Pastry Crust
2 1/2 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable shortening, chilled, cut into pieces
1/2 cup unsalted butter, chilled, cut into pieces
6 tablespoons ice water
Red Raspberry Filling
40 ounces frozen raspberries (if using frozen, do not thaw, knock off any excess ice crystals, if any) or 40 ounces fresh red raspberries (if using frozen, do not thaw, knock off any excess ice crystals, if any)
1 cup granulated sugar
2 tablespoons fine dry tapioca
1/8 cup lemon juice
Vanilla Custard Sauce
1 egg
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt

1
For crust, blend flour, sugar, cinnamon and salt in food processor.
2
Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
3
Blend in enough ice water to form moist clumps.
4
Gather dough in a ball.
5
Divide in half.
6
Flatten each piece into a disk.
7
Wrap in plastic wrap; chill for an hour before rolling out.
8
For filling, mix all ingredients very well.
9
Roll out bottom crust and fit into a 9-inch pie pan.
10
Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
11
Cover with top crust.
12
Cut small slash in top to vent steam.
13
Place pie on cookie sheet.
14
Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
15
For sauce, in top of a double boiler, slightly beat egg.
16
Mix in sugar and flour, then gradually stir in milk.
17
Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
18
Cool to room temperature, then add vanilla and salt.
19
Refrigerate.
20
This makes 2 1/2 cups of sauce.
21
Serve sauce with pie.

1014

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pastry Crust, 2 1/2 cups all-purpose flour, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, and more.

Yes, Red Raspberry Pie With Vanilla Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Raspberry Pie With Vanilla Custard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions