Red Raspberry Pie With Vanilla Custard Sauce

This red raspberry pie has been the signature dessert for many years at the pines tavern in gibsonia, pa. Note: the dough for the pie crust has to chill for an hour and this is not included in prep time.

Steps

For crust , blend flour , sugar , cinnamon and salt in food processor.

Add shortening and butter and cut in , using pastry blender or turning food processor on and off until mixture resembles coarse meal.

Blend in enough ice water to form moist clumps.

Gather dough in a ball.

Divide in half.

Flatten each piece into a disk.

Wrap in plastic wrap.

Chill for an hour before rolling out.

For filling , mix all ingredients very well.

Roll out bottom crust and fit into a 9-inch pie pan.

Place raspberry filling on top.

Cover with top crust.

Cut small slash in top to vent steam.

Place pie on cookie sheet.

Bake at 350 degrees until top is golden brown and juices bubble , about 1 hour.

For sauce , in top of a double boiler , slightly beat egg.

Mix in sugar and flour , then gradually stir in milk.

Cook over simmering water until mixture is slightly thickened , about 10 to 15 minutes.

Cool to room temperature , then add vanilla and salt.

Refrigerate.

This makes 2 1 / 2 cups of s.

Ingredients

all-purpose flour, light brown sugar, ground cinnamon, salt, vegetable shortening, unsalted butter, ice water, frozen raspberries, granulated sugar, dry tapioca, lemon juice, egg, milk, vanilla