Comtesse Marion Recipe
Make Comtesse Marion Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
Once chilled, roll out the dough on a floured surface into a circle large enough to fit your pie dish. Transfer the dough to the dish and trim any excess.
Filling Preparation
- 5
Prepare the Filling
In a medium bowl, combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the raspberries without mashing them.
- 6
Mix Eggs and Cream
In another bowl, whisk together the eggs and heavy cream until well combined.
- 7
Combine Mixtures
Fold the raspberry mixture into the egg and cream mixture until evenly distributed.
Assembly and Baking
- 8
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 9
Fill the Crust
Pour the raspberry and cream filling into the prepared crust, spreading it evenly.
- 10
Bake
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the top is lightly golden.
- 11
Cool and Serve
Allow the pie to cool completely before slicing. Serve at room temperature or chilled.
