My post thanksgiving pie shenanigans. I had only 3 eggs and 2 and half sticks of butter and a bag of frozen raspberries and no whipped cream. It was almost a Chopped episode.

Crust: Shortcrust pastry dough: I used this David Tanis recipe. I cup flour (145 gm), 1 stick butter with 1 tsp salt- whiz in food processor and add 2-3 tbsp ice cold water, one tablespoon at a time till the dough just comes together. Wrap in cling film and refrigerate for at least 30 minutes. Roll out to 1/8 inch thickness for a 8 inch pie pan- refrigerate again for 30 minutes or freeze for 10 minutes.

Add parchment paper and bean or pie weights and bake at 375 for 15-20 minutes till very pale brown (you may  need foil on the edges if they start browning too soon)

https://cooking.nytimes.com/recipes/12884-basic-short-crust-pastry

Pastry Cream: After much research, I settled on this Mark Bittman easy recipe. It is slightly runny for pie though- it definitely needs at least 1 hour to set. I halved it.

In a saucepan- add 1/3 cup of sugar, 1 tbsp of flour, 1 tbsp of cornstarch and 1 cup of whole milk and 1 beaten egg. Whisk over low-moderate heat fairly continuously till the custard comes together (you know- when you can draw a line on the back of the spoon). Add a tsp of vanilla and a tbsp of butter. Resist the temptation to lick all of it. Refrigerate for 30 minutes with cling film over the top so it doesn’t form a skin

https://cooking.nytimes.com/recipes/1015881-mark-bittmans-pastry-cream

Rasberries: Frozen raspberries, heat with sugar (3-4 tbsp) and 1 tbsp balsamic vinegar. Some grand marnier and some orange zest will be excellent in this too.

Cool everything and then assemble. Wait for at least 1-2 hours. We didn’t and it was delicious but slightly runny.