Desserts > Pies > Custard Pies

Cuor Pie Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup ice water
- 3 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, melted
- 1 egg white, beaten
- Powdered sugar for dusting

Special equipment needed:
- 9-inch heart-shaped pie dish
- Rolling pin
- Pastry brush

Step-by-step instructions:

1. In a large mixing bowl, combine flour, sugar, and salt. Add cold cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse sand.

2. In a small bowl, whisk together egg yolk and ice water. Gradually pour the egg mixture into the flour mixture, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. In a separate mixing bowl, combine raspberries, sugar, cornstarch, salt, vanilla extract, and melted butter. Mix well.

5. On a lightly floured surface, roll out the chilled dough into a heart shape that fits the pie dish. Transfer the dough to the pie dish and trim the edges.

6. Pour the raspberry mixture into the pie crust.

7. Brush the edges of the crust with beaten egg white.

8. Bake the pie for 40-45 minutes or until the crust is golden brown and the filling is bubbly.

9. Let the pie cool for at least 30 minutes before serving.


Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories per serving: 290
Total fat: 13g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 110mg
Total carbohydrates: 41g
Dietary fiber: 3g
Total sugars: 21g
Protein: 3g

Substitutions for ingredients:
- You can use any other type of fruit instead of raspberries, such as strawberries, blueberries, or blackberries.
- You can use a store-bought pie crust instead of making your own.

Variations:
- Add a crumb topping made with flour, sugar, and butter before baking.
- Add a lattice top crust made with strips of dough woven together.

Tips and tricks:
- Make sure the butter is cold when making the dough to achieve a flaky crust.
- Use a heart-shaped cookie cutter to cut out heart shapes from the leftover dough and place them on top of the pie before baking for a decorative touch.

Storage instructions:
- Store the pie in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.

Presentation ideas:
- Dust the pie with powdered sugar before serving.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Garnishes:
- Fresh raspberries
- Mint leaves

Pairings:
- Coffee
- Tea
- Sparkling wine

Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is too runny, add more cornstarch.

Food safety advice:
- Make sure the pie is cooked to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
- The heart shape is often associated with love and romance, making this pie a perfect Valentine's Day dessert.

Flavor profiles:
- The sweet and tart raspberry filling pairs perfectly with the buttery and flaky crust.

Serving suggestions:
- Serve the pie warm or at room temperature.

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Taste: Sweet, Creamy, Buttery, Rich, Decadent