I know you might have expected my first cooking post to involve cranberries. Don’t worry, those will be forthcoming. I just couldn’t resist making something special with raspberries because they were half price and summer is nearly over. I think a Raspberry Pie is the perfect way to say goodbye to summer. I have never made one before so it was even more special.
Step 1: Make the pie crust and prep it in the fridge
Step 2: Wash and dry your beautiful raspberries
Step 3: Mix the raspberries with the other filling ingredients gently
Step 4: Roll out your pie crust
Step 5: Add the filling and off to the oven after you add the top. I chose a lattice pattern.
Step 6: Stuff this in the faces of your family and friends. They will be so glad you did.
Double Pie Crust:
- 2 1/2 cups all- purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) of unsalted butter
- 4 tablespoons ice water, plus more if needed
- 1 cup granulated white sugar
- 1/4 cup flour
- 2 tablespoons minute tapioca
- 1/2 lemon, rind and juice
- 4 cups raspberries, whole (fresh or frozen)
- 1 tablespoon butter
- Make the pie crust in a food processor: 1. Cut the butter into small cubes and freeze for at least 15 minutes. 2. Combine the flour and salt in the bowl of a food processor and briefly pulse to combine. 3. Add the butter to the flour and salt mixture in the food processor. 4. Pulse approximately 10 times (1-second pulses) until the mixture resembles coarse, shaggy crumbs, with some larger pieces and smaller pieces. 5. Sprinkle the ice water over the mixture and process for no more than 20-30 seconds, until the dough clumps up (you will also notice a change in the sound of the food processor). If the mixture appears too dry, sprinkle more water on a teaspoon at a time and pulse until the dough sticks when pinched together. 6. Dump the dough out onto a clean surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour (up to 2 days). (Note: you can use a pastry blender if you have to do this process by hand.)
- Preheat oven to 425°F.
- Combine sugar, flour, tapioca, and lemon zest in a large bowl. Add the raspberries (fresh or still frozen) and toss lightly. Try to not break the fruit up.
- Remove the pie crust from refrigerate and let sit for 10 minutes or until easier to move. Roll out and line a 9-inch pie plate with your favorite pastry. Place filling in pastry shell. Add lemon juice over filling.
- Roll out the top pie crust piece and make vents with knife or with cute cookie cutters. You can also cut long strips and create a lattice pie top.
- Place pie on bottom rack of the oven to ensure a properly baked crust. Bake 40 to 45 minutes.
- Allow pie to cool. Serve warm or room temperature. The pie crust will taste best the first day it is made. The texture and flaky layers collapse immediately after that initial day.