Raspberry Curd Pie
Smooth lush raspberry curd which bursts with tart berry and a hint of tangy lemon in an enriched, short flake crust
Pate Sucree Crust
- 1/2 cup butter, softened 113g
- 2 cups all purpose flour 260g
- 1/4 cup granulated sugar 55g
- 2-4 tablespoons milk
- zest of 2 lemons if desired
To make the crust: In a food processor, add the butter and sugar and pulse until blended. Add the remaining ingredients and pulse until the dough starts to come together, when you press it it should hold shape.
Press the dough into the bottom and halfway up the sides of a 9 or 10” round tart pan with a removable bottom. Use the bottom of a measuring cup to flatten it evenly. Set in the freezer for 15 minutes. Preheat the oven to 350 F.
Lay a sheet of parchment paper over the crust and fill with pie weights or dried beans. Bake for 20 minutes. While it’s baking make the filling (below). At the 20 minute mark, remove the parchment and beans and dock with a fork. Bake for another 7 minutes.
Pour the raspberry curd in and return to the oven for 10 minutes, until curd is set. Chill for at least 4 hours then top with whipped cream, meringue, and/or more berries.