Sour Cream Custard Raspberry Pie

I love raspberries.  They remind me of summers with my sisters, of picking the wild berries, of making jams and pies, of a face-to-face encounter with a bear that was as frightened as we were.  This recipe was given to me a long time ago, but I forget from whom.  As usual, I have modified the recipe to my own taste.

This pie is sweet and a bit sour, a lovely combination.  It is topped with a walnut-brown sugar crumble toward the end of the baking time, lending a rich toasty nuttiness. You can use fresh or frozen berries. Substitute one cup of the raspberries with one cup of blueberries, if you wish.

Sour Cream Custard Raspberry Pie

1 unbaked pie shell using my fool-proof oil pastry (see below)

2 eggs

1 1/3 cup sour cream (I use light sour cream to cut the fat a bit)

1 tsp vanilla

1 c. sugar

1/3  c. flour

1/4 tsp nutmeg

1/4 tsp salt

3 cups raspberries (or substitute one cup with one cup of blueberries

Crumble

1/2 c. flour

1/4 cup cold butter

1/2 cup brown sugar

1/2 c. coarsely chopped walnuts

Preheat oven to 400 degrees.

Beat eggs into a froth and blend in sour cream and vanilla. Combine sugar, flour, nutmeg, and salt.  Mix well.  Add to eggs.  Stir in raspberries.  Pour into unbaked pie shell.  Then bake at 400 degrees for about 35 minutes.

Make crumble.  Combine and mix brown sugar, flour, and nuts.  Cut in butter.  Sprinkle crumble evenly over pie. Bake for 10-15 minutes more.

Tastes lovely alone or with a bit of vanilla ice cream.

CAROL’S FOOL-PROOF OIL PASTRY CRUST for 1 crust pies (rolled out between waxed paper)
1 cup flour
1/2 teaspoon salt
1/4 cup vegetable or canola oil
1 1/2 Tablespoons COLD water

Mix flour and salt.  Blend in oil thoroughly with fork.  Sprinkle all of the cold water over the mixture.  Mix thoroughly.  Sprinkle a few drops of water on the counter or board to keep wax paper from sliding.  Put 18-22inch long piece of waxed paper (plastic wrap won’t work) down.  Put dough in middle. Flatten slightly with hand.   Put another piece of waxed paper on top of dough and roll out to pie plate size.  Take top wax paper off dough.  Flip over into pie plate and remove other waxed paper sheet.  Brush bottom of crust with butter.