In Our Kitchen: Raspberry Pie

This recipe was the fate that awaited all of those raspberries we picked.  The fruit’s flavor is natural and fresh, with juices thick enough to keep the crust light and flaky.

Really Good Raspberry Pie

Preheat the oven to 450 degrees.

Butter crust:
This recipe makes 2 double-crusts; if only making one pie, you can save the extra half of the dough in the freezer until you bake your next pie.
4 c flour
1 c chilled unsalted butter
3/4 c vegetable shortening
2 teaspoons salt
1 Tablespoon sugar

Mix the 5 ingredients with a pastry cutter until the dough begins to form small pebbles.

In a separate bowl, mix:
1/2 c cold water
1 Tablespoon white vinegar
1 egg

Whisk together and add to flour mixture.  Work in with a pastry cutter and knead till just smooth.

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Split the dough in half, and in half again.  Wrap each of the 4 portions in plastic wrap or freezer baggies.  Chill at least 15 minutes while you prepare your filling, or up to 3 days in the refrigerator, or freeze until ready to use.  Each portion makes half (one top or  bottom shell) of a double-crust pie.  The dough is easiest to roll when slightly cold, kneaded a few times with floured hands, on a lightly floured surface or a pastry cloth and with a floured wooden rolling pin. Dough should be rolled about 1/4″ thick.  Loosely fold the dough into quarters after rolling, in order to transfer it to the pie pan without tearing.  Unfold gently and quickly once in the pan and trim excess from the overhanging edges with a sharp knife.  Be sure to leave enough excess to fold and pinch into place with the top crust once the pie has been filled.

Line a 9-inch pie pan with one crust.  Line the bottom of the crust with mixture of:
2 Tablespoons flour
2 Tablespoons sugar
1/2 teaspoon cinnamon

Filling:
5 cups fresh raspberries, gently rinsed and drained
Juice of 1 fresh lemon, squeezed

Combine:
2/3 cup sugar
1/4 c flour
1/2 teaspoon ground cinnamon
1 Tablespoon corn starch

Sprinkle the sugar and cornstarch mixture over the berries and stir gently until blended, just before placing the berries into the crust.  (Doing this step too early will make the berries too juicy as the sugar causes an increase in liquid the longer it sits on the berries.)

Scoop the berries into the pie shell, and top with:
1 tablespoon unsalted butter, cut into thin slices

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Cover the pie with the second crust, trimming, folding, and pinching the edges together with the bottom crust and being careful to cut enough venting to let extra juices evaporate (I slice 7 vents into the top crust on this pie).  Bake in the center of the oven for 10 minutes at 450; reduce heat to 350 and bake 45-60 minutes until golden brown.  If the edges of your crust begin to brown before the top, cut narrow strips of aluminum foil to make tents to cover the pie’s edges while the top continues to bake.  Remember to turn your pie halfway through its baking time.

Cool completely on a rack before serving, to allow juices to set.  If you serve the pie warm, it will be extremely runny and juicy but still delicious.  If you have another piece for breakfast the next morning once it has finished cooling, the filling will be set and firm.  I refrigerate any leftovers for this pie unsliced, in its pie plate and under plastic wrap, after the initial baking day.

Best with vanilla icecream on top, and alongside a glass of Prosecco!
-Kristin

Modified from the Joy of Cooking Fresh Berry Pies recipe for the filling, and my mom’s famous piecrust.

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