Page 179 - United States of Pie

Raspberry Custard Pie with

Streusel Topping

On the bramble, raspberries grow furiously and rapidly. The

bushes quickly multiply, and during the summer months, it seems
like a berry explosion! But raspberries are delicate—hardy on the
bush but frail off—making them almost too difficult to make a pie out
of all on their own. Almost. This pie takes advantage of the copious
amount of berries available at the peak of the summer season. Once
you get hold of some raspberries, make this pie quickly—the berries

don’t have much of a shelf life. The silky, not-too-sweet custard lets
the subtleties of the raspberries shine through. The berries hold their
shape within the custard filling, lending substance to the pie, and the
simple streusel topping—just flour, sugar, and butter—bakes into a
crisp, sweet shell. The pie is great for dessert, but it makes a
wonderful breakfast as well.

½ recipe Standard Pie Dough

For the filling
12 ounces (3 cups) raspberries

½ cup plain yogurt (low-fat or full-fat)
3 large eggs
½ cup sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract

For the streusel topping
½ cup all-purpose flour

½ cup brown sugar