Pie crust dough [RECIPE]
2 tablespoon(s) all-purpose flour, plus more for dusting
3/4 cup(s) sugar
1 large egg
1 cup(s) heavy cream
1 pound(s) (3 1/2 cups) raspberries, plus more for garnish
1/4 teaspoon(s) salt
Preheat oven to 375 degrees. On a lightly floured surface, roll pie crust dough to 1/8-inch thickness. Carefully line a 9-inch pie dish with the dough, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Using the prongs of a fork, prick bottom of dough. Place in the freezer for 15 minutes.
Remove pie crust from freezer and line top with parchment. Fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, additional 10 to 15 minutes. Let cool on a wire rack.
Reduce oven temperature to 350 degrees.
In a mixing bowl, Whisk together flour and 1/2 cup sugar. Add egg and cream, and continue mixing until combined.
In a separate bowl, toss the raspberries, remaining cup sugar, and the salt. Spoon berries into prepared crust, then pour in cream mixture, filling to just below the rim.
Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with more fresh raspberries. Best served cold.