Raspberry Custard Pie

I tagged this recipe maybe last year, maybe the year before and because it was sitting there-- albeit among better pie recipes-- I felt obligated to make it. I have a problem these days with feeling pressure from my self-created recipe file. Ah, well. I made this on the pretense of feeding it to KK, our friend who is coming over for dinner tomorrow. But then the Robber and I couldn't wait and got tempted to eat a piece of it tonight... and well... maybe I will have to make another pie for tomorrow. As for this pie, it's good. It's good. It tastes good. It's simple. It's so easy to make. The raspberry is paired well with the custard. It's a good summer pie. But there are better. Ah, but my standards are too high these days. Le sigh.

From Martha Stewart:

http://www.marthastewart.com/343295/raspberry-custard-pie?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/raspberry-recipes#slide_7

Ingredients:

One half pie crust of your choice, baked blind in shallow pie plate

2 T. all-purpose flour, plus more for rolling out crust

3/4 C. sugar, divided

1 large egg, at room temperature

1 C. heavy cream, at room temperature

1 lbs. (3 1/2 C.) fresh raspberries, plus more for garnish

1/4 tsp. salt

Directions:

1. Whisk flour and 1/2 C. sugar in a medium bowl. Add egg and cream, and whisk to combine.

2. In separate bowl, toss raspberries with remaining 1/4 C. sugar and the salt. Allow to stand at least 15 minutes, then drain in colander to remove excess fluid.

3. Spoon berries into pre-baked crust, then pour in cream mixture, filling to just below rim.

4. Bake at 350F until custard is set, but still a bit wobbly in the center (45-60 minutes.) Let cool in a dish on wire rack. Cover and refrigerate at least 2 hours before serving. Serve cold with fresh raspberries.