Page 180 - United States of Pie

4 tablespoons (½ stick) unsalted butter, melted
Pinch of kosher salt

Rinse the berries, spread them out in a single layer on paper-
towel-lined cookie sheets, and allow them to dry completely.

Preheat the oven to 400°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter.
Make the filling: Spread the raspberries evenly over the bottom of

the prepared pie shell. Set aside.
In a medium-size bowl, whisk together the yogurt and the eggs
until smooth. Add the sugar, flour, and vanilla, and continue to beat
until incorporated. Pour the custard mixture evenly over the
raspberries; it should just cover the berries. Set aside.
Make the streusel: In a small bowl, mix together the flour, brown

sugar, melted butter, and salt. Sprinkle the streusel evenly over the
raspberry filling.
Bake the pie for 35 to 40 minutes, until the streusel is golden
brown and has melted a bit. Remove the pie from the oven and let it
cool to room temperature before enjoying.