Turmeric Custard Pie with Raspberries

Unwrappie dough disk, and transfer to a lightly floured work surface. Using a rolling pin, roll dough from the center of the disk in a single direction, rotating dough to maintain a round shape. Roll dough into a 13-inch (1/8-inch-thick) circle. Trim into a 12-inch circle; discard scraps. Carefully fit dough circle into a 9-inch pie plate. Fold and crimp edges as desired. Place pie shell in freezer, uncovered, for at least 2 hours or up to 8 hours or overnight.

Preheat oven to 350°F. Line frozen pie shell with aluminum foil, and fill with pie weights or dried beans. Bake in preheated oven until edges of crust begin to brown, about 25 minutes. Remove pie weights and foil. Return pie shell to oven, and bake until bottom of crust is lightly browned, 8 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes.

Combine heavy cream and milk in a small saucepan. Bring to a low simmer over medium, about 5 minutes. Remove from heat. Stir in cinnamon stick, turmeric, salt, and pepper. Cover and let stand 30 minutes.

Whisk together granulated sugar, brown sugar, and flour in a large bowl. Pour milk mixture through a fine wire-mesh strainer into sugar mixture; discard solids. Whisk gently, without creating too many air bubbles, just until sugar is dissolved. Pour milk mixture into cooled pie crust, and arrange raspberries on top. Place pie on a rimmed baking sheet.

Bake in preheated oven until filling is set around edges and center jiggles slightly, 34 to 40 minutes. Transfer to a wire rack, and let cool completely, at least 3 hours or up to 6 hours. Lightly dust with powdered sugar just before serving.