Black Raspberry Custard Pie

                                                                       

My Mom made this when I was a child & it is still one of my top ten favorite pies! That silky egg custard with all those plump sweet raspberries makes this a winning flavor & texture combo! Thanks Mom for coming up with this prize winning pie!

I was so excited to try my first attempt at baking Mom's pie! Just a bite, and my childhood was being relived, this pie took me home for a minute or two!

Crust Ingredients
2 cups Flour 
1/4 tsp Salt
2 tsp. Sugar
1/3 Cup COLD Butter

1/3 Cup Shortening

4 to 5 TBS. COLD WATER
Stir all dry ingredients together. Cut in butter, & shortening, & mix until you get fine crumbs. I use a pastry cutter but a fork works too. Stir in water until just combined . Flour surface & roll out dough. Use in your favorite recipes. If using crust in a meat pie leave out sugar.
For Blind Baking line pan with crust , trim & crimp edges. Bake in 350 degree oven for 10 minutes. This stops your pie crust from being soggy!  

PIE:

4 Cups Whole Milk

4 Eggs

1/2 Cup Sugar

3 Heaping Tablespoon Flour

2 Tablespoons Soft Salted Butter

2 Teaspoons Cinnamon

2 Teaspoons Vanilla

1 & 1/2 Cup Fresh Black Raspberries, washed & drained dry! ( Try Blueberries or Red Raspberries if you wish!

 Heat milk to the boiling point, but do not let it boil! I wait until I see little bubbles all around the edge of the pan & with a spoon stir the milk. You can feel it just coming up to the boil. Remove from heat & set aside! Stir together the flour & sugar. Now whisk in with a good beating motion the eggs, doing one egg at a time.Now slowly & I mean slowly with just a little at a time whisk in your hot milk, whisking briskly! Once you have about 1/2 of the milk whisked into the egg you pour the milk in a little faster! You trying to keep those eggs from scrambling! Now add  the 2 Tablespoons of butter whisking until melted. Whisk in the vanilla & 1 teaspoon of the cinnamon! Slowly pour this mixture into your blind baked crust! Now sprinkle the berries over the top & sprinkle with the rest of the cinnamon! Bake at 350 degrees for 45 minutes to an hour! Pie should be puffed up on top & a knife inserted should come out clean. Once baked remove from your oven & let cool. Refrigerate so this pie is icy cold when served! ENJOY my Mom's Black Raspberry Custard Pie!