Creamy Raspberry Pie

During the summer I am always craving pies, and this one in particular is so versatile and so delicious. You can use any berry you have on hand, I had raspberries, although my favorite is still blackberries. It has a nice custard filling which helps if the berries are a little tart, and the crust's flakiness compliments the creaminess of the filling really well.

I will be making this pie again soon, once our blackberries ripen. That is, if the birds haven't eaten them all!

 Creamy Raspberry Pie

1 pie crust

2 cups raspberries

Filling:

1 cup sugar

1/3 cup AP flour

pinch salt

2 eggs, beaten

1/2 cup sour cream

1 tsp vanilla bean paste

Topping:

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup AP flour

1/4 cup butter, slightly soft

1. Preheat the oven to 350. Roll out the pie crust and place in a pie pan. Crimp the edges of the crust however you like then place in the freezer while you make the filling and topping.

2. Mix the sugar, flour, and salt in a medium bowl. Add the eggs, sour cream, and vanilla and mix with a fork until just combined.

3. Combine the brown sugar, white sugar, and flour in another bowl. Using a pastry cutter, cut the butter into the flour mixture until it starts resembling wet sand. Place in the fridge to keep the butter cold.

4. Take the crust out of the freezer and place the raspberries in the bottom of the pie. Pour the filling over the raspberries then sprinkle the toppings over the filling.

5. Bake in the oven for 50-55 minutes or until the crust is golden brown and the filling is set. Take out of the oven and place on a cooling rack to cool. Place in the fridge until ready to serve.