American Pie Council

Linda's Luscious Raspberry Custard Pie

Linda’s Luscious Raspberry Custard Pie

2004 APC Crisco National Pie Championships
1st Place Custard
Phyllis Bartholomew, Columbus, NE

Perfect Pie Crust
2 cups flour
1 cup cake flour
2 tablespoons super rich butter powder
1 cup Crisco shortening
1 whole egg
1 tablespoon cider vinegar
½ teaspoon salt
1/3 cup ice water

1. Mix the flours and butter powder and cut in the shortening until it resembles coarse crumbs.
2. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated.
3. Form into a disk , wrap in plastic wrap and chill.
4. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish.
5. Bake at 425 for 8-10 minutes. Cool.

3 eggs
1 14 oz. can of Eagle Brand sweetened condensed milk
1 ¼ cups hot water
1 tsp pure vanilla
¼ tst salt
1/8 tsp cinnamon

1. Beat the eggs in a bowl.
2. Add water, milk, vanilla, salt and cinnamon. Mix well.
3. Fold in the raspberries, very gently
4. Pour into the cooled pre-baked pie shell and arrange the raspberries evenly.
5. Bake for 10 minutes on the bottom shelf of a pre-heated 425 oven.
6. Reduce heat to 350 and move the pie to the middle shelf.
7. Bake for 25-30 minutes more until knife inserted near the center comes out clean.