Raspberry and vanilla custard pie

This recipe is kind of a mixture of recipes and ideas. Mommy likes fruit cakes and likes custard. So what else would be more ideal than this specific pie for her birthday?!

I think though the size of the pie dish I used was probably far too small. I used a 26cm dish and had some of the dough left for an additional little pie dish. So maybe a 28-29cm would have been somewhat more ideal?
I actually used 600gr raspberries, but I actually did not have enough space in my dish so I used it for the small dish, too.

Ingredients

600gr raspberries
6 tablespoons caster sugar
1 tablespoon potato starch
1 portion Sweet pie dough
1 portion Baking vanilla custard

Raspberries for decoration

Instructions

Mix the raspberries with the sugar and the potato starch.
Put the sweet pie dough in a pie dish of about 28cm.
Add some of the baking vanilla custard in the bottom of the dish over the dough.
Add the raspberry mixture.
Fill the dish with the rest of the custard.
Bake at 220 degrees Celsius without fan. I did bake it with ventilation and I burnt the shit... :(
After 20-25 minutes, the pie should be done.
 

Baking vanilla custard

This custard is meant to be used in pies and should be baked with the pie. It is not meant as vanilla custard to be eaten as is.

Ingredients

300gr milk (1,5% fat)

180gr cream (40% fat)

240gr caster sugar

145gr egg yolks

30gr potato starch

Instructions

Mix sugar and starch with egg yolks. Whip it until well mixed.

In the meantime, cook up the mixture of milk and cream. When it cooks up, take it off the heat, put in the egg and sugar mixture, cook up again and whisk together. Remove from heat.

Sweet pie dough

This is a recipe for pie dough. The recipe is originally French, but the Italians do use a similar recipe for doing a pie called "crostata".

Ingredients

250gr flour
125gr butter
75gr sugar
1 pinch of salt
1 egg

Instructions

Mix flour, sugar, salt and butter together until you get a sandy mixture. Add the egg and mix until you get a dough. Put it in a plastic bag for food and distribute the dough so it gets thin. It will cool down quicker.
After half an hour, take out the dough from the frigde and mix it again with your hands to get an elastic consistence. At this point you can use for your pies.

Note! I have had the less smart idea to make it a little sweeter by adding some additional sugar. Bad idea. The pie gets more crunchy and the taste is less enjoyable.