You may have already stumbled upon my recipe for raspberry curd. I have a couple of notes on the post about how to turn it into a pie but without instructions on how to make and bake the crust, so I put it all together here. This is really an absolutely wonderful pie. I partly wish I had given it a meringue topping when I made it but I’ll settle for leaving you instructions below for you to be able to do it should you wish.
Pate Sucree Crust is a lot like a pie crust but it will remind you more of a shortbread in the way that’s it’s made and how it tastes. It’s sweeter and softer than a traditional pie crust, and more moist. It uses softened butter (rather than cold) which is well-blended into the flour.
To make it, you can use a stand mixer or a food processor. The goal is simple: blend all the ingredients together and then press them into an even layer in a tart pan. Use one with a removable bottom that way you can pop the tart out easily without damaging the sides.
Baking the tart crust is also less finicky than a pie crust, but it’s not as simple as popping it into the oven and being done with it. You want the dough to hold shape so you’ll chill it, then bake it covered and with pie weights so the bottom doesn’t puff up. Once it’s mostly baked I like to remove the paper and weights, dock it and bake it a bit more as once the filling is on it the bottom crust will struggle to brown.
You’ll find more detailed instructions on how to make the curd on this page but once you are done cooking the curd, straining it and melting in the butter, you’ll pour it into the crust and let the two bake together so that the curd can ‘set’.
Chilling time for this pie is important; not only does it give the curd time to set for nice clean cut slices but it also develops the flavor of the curd so that it’s more tart and berry-like.
You can make the curd fully, cooking and stirring in the butter a day or a few days before baking the pie. When the crust is done par-baking, pour the curd in and let it bake. It might need a few more minutes because the curd is going into the oven cold.
What if you made the raspberry curd without the starch and now want to make the pie with it? Simply stir it into the cold curd and pour it into the crust and bake. The heat of the oven will activate the starch and the pie will still set!
Whipped cream & fresh berries: Pour 1 cup heavy cream, 1 tablespoon sugar and some vanilla into a food processor and run it until it’s thick. The food processor method leads to a whipped cream that is more creamy than airy and will not weep in the fridge, even after days!
Meringue: A plain meringue needs 3 egg whites and ¾ cups granulated sugar, as well as a bit of vanilla and salt. Whip the egg whites until frothy then slowly add the granulated sugar, salt and vanilla and whip until you have a stiff meringue (it should hold shape when the whisk is turned upside down).
I like the swiss method where you cook the egg whites and sugar together over a double boiler to melt the sugar (stop when you can’t feel any granules between your fingers) and then whip the meringue.
If you like you can add 1-2 tablespoons of raspberry powder toward the end of whipping from some freeze dried raspberries which will turn the meringue pink and give it some nice flavor.
If you’d like to toast the meringue, use a kitchen torch or set it under the broiler for a minute or two until browned just on top.
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