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Raspberry Pi(e)

Raspberry Pie Recipe


For the pie case

  • 250g plain flour
  • pinch salt
  • 2 tbsp icing sugar
  • 125g unsalted butter (cubed and chilled)
  • 1 egg yolk

For the filling

  • 400 ml milk
  • 5 egg yolks
  • 100g sugar
  • 1 tbsp plain flour
  • 1 tbsp icing sugar (to decorate)


The pastry

  1. Tip the flour, salt, icing sugar and butter into a bowl. Quickly and lightly (with the end of your fingers) rub the butter into the flour.
  2. When the mixture looks like very fine breadcrumbs, make a well in the middle and add the egg yolk and a few drops of cold water and mix together
  3. Bring the pastry into a ball, cover with some cling film and place in the fridge for about an hour.

The filling

  1. Heat the milk in a large saucepan over a gentle heat (don’t let it boil)
  2. Pour the egg yolks into a large mixing bowl and vigorously whisk in the sugar until the mixture turns pale and doubles in volume
  3. When the milk is hot (but not quite boiling) pout it onto the egg yolks and sugar and add the flour
  4. Gently mix to combine
  5. Return the mixture to the pan and cook over a medium heat, stir constantly until the mixture starts to bubble and thicken
  6. Remove from the heat to cool
  7. Put in the fridge and chill

Cooking the pastry

  1. Preheat the oven to 220C
  2. Roll out the chilled pastry on a floured surface to about 1/2 cm
  3. Line the base of a 22cm flan dish, trim off any excess
  4. Line the case with parchment and fill with baking beans (not baked beans!!!!!) and blind bake for 15 - 20 minutes
  5. Remove the paper and beans and leave to cool

Once the pastry is cooled, fill the case with the chilled mixture and decorate with 200g raspberries

Raspberry Pie

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