Preheat the oven to 425 degrees.
Roll out the chilled bottom crust to 1/8-inch thickness. It should be about 13 inches in diameter. Place in a pie pan and trim the edges so there is no more than ¼ inch of overhang. Lift and crimp the overhang along the rim of the pie pan. Chill the bottom crust in the refrigerator or freezer.
Pick through the raspberries for any moldy ones. Put in a bowl with the sugar, salt, lemon zest and juice, and thickener. Pull out your top crust and roll it out for a lattice top. You should achieve the same thickness as the bottom crust.
Whip up your egg or get your cream in a bowl. Gently wash the top of the crust with a pastry brush. (It's OK if it gets on the fruit. This wash does not affect the flavor of the filling; it just adds a great crunch and depth to the top crust.) Sprinkle evenly with the raw sugar.
Create an aluminum foil barrier and place atop the pie. You want it to shield the crust from the heat, but you do not want to press the foil down upon the crust because it will stick to it and come up with the foil when you remove it.
Bake the pie for 30 minutes. Then, carefully remove the foil, rotate the pie 180 degrees, and reduce the oven temperature to 350 degrees for 30 minutes. The pie is done when you can see that the bottom crust is golden, about 1 hour total. Remove from the oven and let cool for 2 hours.
Nothing says spring like fresh raspberry pie. It’s the kind of dessert that begs to be eaten outside, on a picnic or a patio, with new leaves on the trees and flowers just starting to wake up from their winter rest. However… that is not the kind of spring I am currently experiencing.
We are having an unusually cold and rainy spring here in Colorado. It’s rained or snowed nearly every day for weeks. Every. Day.
The moisture is great. Everything is green and lush and crisp. But, it also kind of sucks because after a long winter, all my husband and I want to do is spend our days out riding our motorcycle. Instead, we moan at the forecast, taking the weather as a personal assault.
I mean, come on Colorado. We weathered your cold, snowy winter. We didn’t complain. (Ok, we did.) We didn’t whine. (Ok, we did that too.) Spring is supposed to be our reward. It’s that blissful time of year, in-between the snow and cold of winter and the heat of July, when being out on a bike is heaven on earth.
Instead of sunny, 70 degree days, we’ve had rain and snow and cold. So, what’s a girl to do? Make raspberry pie anyway, that’s what. Take that mother nature.
Even though the weather wasn’t exactly patio or picnic worthy, we ate our raspberry pie with the curtains open and fresh cut flowers on the table. And it was still delicious. A poor substitute for an afternoon out on the bike, but sometimes you just have to work with what you’re given.
So, here’s my opinion about raspberry pie.
It should be tart and not overly sweet. It should also be bursting with juicy raspberries, but the juice should be contained. I want the flavor of fresh, juicy raspberries. I do not want all that juice to make my crust soggy. I want my crust to be flaky and buttery, not soggy. No one likes soggy pie crust.
To achieve those very important objectives, this pie calls for a limited amount of sugar, the addition of lemon zest and lemon juice, and both cornstarch and tapioca to thicken the raspberry juice into something that can be eaten with a fork rather than a spoon. You’ll notice that the recipe calls for 3/4 cup of sugar, but much of the time, I reduce that to 1/2, or even 1/4 of a cup if the raspberries are already pretty sweet. So, taste your raspberries before you mix in the sugar. If they are very tart, use the full amount. If they are sweet, reduce the sugar accordingly. And if you like a very tart raspberry pie, use two lemons instead of one. It’s your raspberry pie. Do what you like.
I also like to add a bit of honey to my raspberry pie. Sugar sweetens the flavors that are already there, but honey adds an additional layer of flavor without overwhelming the tartness of the raspberries.
Finally, this recipe calls for my go-to pie crust recipe: Fool Proof Pie Crust. This easy pie crust has been my standard pie crust for 20 years. It’s flaky, flavorful and truly fool proof. Seriously. You can’t mess this pie crust up. Well… I suppose you can… The first time my son made this pie crust he forgot to add the shortening. That’ll do it. But, if you follow the recipe and don’t leaven out any main ingredients, this pie crust is easy to make, sublime to work with, and bakes up perfectly every time.
So, come on rain! Give me your best shot. I will still make raspberry pie.
Actually, just kidding. Give me at least one day this week of motorcycle weather. Please, and thank you.
Strawberry Raspberry Pie Recipe
The sweetness of strawberries & raspberries makes a perfect filling for this lattice-topped pie. The bright red color of berries peeks through the topping just enough to see the fruit juices bubbling and thickening as it bakes.
- 1 Tbsp. unsalted butter, cut into pieces
- 1 Package (16 ounces or 3 cups each) Driscoll's Strawberries
- 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
- 2/3 Cup sugar
- 5 Tablespoons cornstarch
- 2 Tablespoons brandy or 1 tablespoon vanilla extract
- 2 1/4 Cups all-purpose flour
- 1/2 Tsp. salt
- 1/2 Cup unsalted butter (1 stick)
- 1/3 Cup vegetable shortening
- 5 to 7 Tbsp. ice water
- 1 large egg yolk, lightly beaten
Place flour and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix). Pat dough into 2 disks (one slightly larger than the other) and wrap in plastic wrap. Chill at least 30 minutes.
Roll out larger disk of dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to 9 1/2-inch pie plate. Leave edges untrimmed and set aside in the refrigerator.
Hull strawberries and cut in quarters if large or cut in half if smaller. Place strawberries, raspberries, sugar, cornstarch and brandy in a large bowl and stir until combined. Set aside. Berries are best if prepared just prior to completing pie.
Preheat oven to 400°F. Roll out smaller disk of dough into an 11-inch circle. With a pastry cutter or knife, cut dough into 12 strips (about 3/4-inch-wide each). Remove pie shell from refrigerator. Fill with berry mixture and dot with butter pieces.
Lay 6 dough strips across filling. Fold back every other strip slightly more than halfway. Place one strip perpendicular to the others and unfold strips back down. Fold back alternate strips and place another strip over filling. Unfold strips and repeat with remaining pastry strips until you have weaved a lattice pattern. Trim ends of strips and fold over with overhang of dough from pie shell. Crimp to form decorative pattern. Brush crust with beaten egg yolk.
Place a sheet of aluminum foil under pie to catch any drippings. Bake 45 to 50 minutes or until bubbling and golden. Let cool on a wire rack at least 2 hours.
1. Mix together the flour and salt in a large bowl. Chop the butter into 1/4" pieces and toss into the flour. Using two knives or a pastry cutter, cut the butter into the flour until pea-sized pieces remain.
2. Mix together the egg, and vinegar in a glass measuring cup. It should be around 1/4 cup all mixed together. Now add the very cold water until it makes 1/2 cup. Slowly add a few tablespoons at a time to the flour mixture and using a fork, whisk into the flour.
3. Cut the dough ball into two pieces. Lay a little saran wrap out and place each piece of dough on the plastic wrap, and wrap tightly. Place in the freezer for 20-30 minutes to rest.
4. Roll out the dough on a lightly floured surface. Gently place the rolling pin at one end of the dough and pull the edge up over the pin and roll over the remaining dough so it's wrapped around the rolling pin. Carefully unroll the dough over the pie dish, lifting the edges and allowing the dough to fall into the bottom of the plate rather than stretching and pushing into place.
1. Combine sugar, flour, cinnamon and berries in mixing bowl. Fold gently to combine. Pour into pastry and top with 2 tbsp butter.
2. Place top pastry over berries and seal and cut slits in top.
3. Bake at 450 for 10 minutes, and then reduce temperature to 375 for 20-25 minutes. Allow to cool before slicing.
Ingredients You Will Need to Make Fresh Red Raspberry Pie
Scroll down to the recipe card for exact measurements
- salt mix together with flour
- shortening cut into the flour then add
- ice water
- Berries (red, black, blue or boysenberries)
- lemon juice
- butter melted
I hadn&rsquot until a couple years after I got married.
I&rsquove picked raspberries pretty much every summer as long as I can remember. My grandma had an enormous garden when I was growing up, so we would go pick as many raspberries as we could most years.
But eating as many as possible and making the rest into jam was typically what would be done with them.
Raspberry jam is still my favourite thing to make with the raspberries we pick every summer (off our own bushes now so there&rsquos not nearly as many, but enough for a few batches of jam!).
But raspberry pie is making it&rsquos way up there in the list of things that must be done with those amazing berries.
The first time I had raspberry pie was a few years after getting married when I immediately started to freeze our annual raspberry haul so that I could make jam with them later.
My husband snagged some of the berries before I could freeze all of them, insisting that he needed to make raspberry pie.
I thought that sounded a little strange. Don&rsquot ask me why &ndash every other berry is fantastic in pie, why not raspberries &ndash but for some reason it seemed like a weird idea.
It wasn&rsquot. It was incredible.
It may just be one of my favourites now.
Also, my husband made me raspberry pie that day.
I&rsquom kind of wondering now why that hasn&rsquot happened anytime in the 15 years since then.
But hey &ndash at least now I know that raspberry pie exists. And it&rsquos delicious.
This recipe makes fantastic raspberry pie. If you&rsquore like me and have been missing out on it your whole life, you need to try it.
Pie Crust with Shortening (Super Flaky!)
Crust. two 1/two cups (297g) King Arthur Unbleached All-Objective Flour or two 1/two cups (283g) Pastry Flour Blend 1 1/four teaspoons salt* 1/four cup (46g) vegetable shortening ten tablespoons (142g) really cold unsalted butter six to ten tablespoons (85g to 142g) ice water**
Combine flour and salt in a medium-sized bowl or a meals processor. Give it a rapid mix/pulse to combine the two components. Add butter and shortening to flour mixture. Use a pastry blender, your fingers, or a meals processor to break down the butter and shortening into pieces about the size of a pea.
This uncomplicated all butter pie crust recipe yields a deliciously flaky pie crust that can be utilised for sweet or savory dishes alike. Produced with just four components this pie dough can be utilised to make one particular ten to 11 inches single pie or two 7 to eight inches single pie.
Shortening, thanks to its reasonably higher melting point, aids crust retain its structure, stopping your fairly crimp or other decorative touches from collapsing as the pie bakes. (If you favor not to use vegetable shortening, attempt our All-Butter Pie Crust .)
This uncomplicated Double Pie Crust Recipe with no shortening is the only recipe you will ever require! Just three components, and you have got a fool-proof crust, just like Grandma utilised to make! Now I loved going to my Grandma’s property when I was tiny, and I’ll bet you know why. That is right… the pie!
Regular shortening is created of much less than desirable components, like soy, canola, corn or palm kernel oil. (Palm kernel is the hugely- processed, nutrient-void oil derived from the seed, whereas red palm oil comes from the fruit and is nutrient-wealthy).
Fresh Raspberry Pie
The intense color and taste of fresh raspberries is highlighted in this simple-to-make pie. A terrific way to enjoy and serve up one of summer's finest flavors.
- 1 1/4 cups (142g) King Arthur White Whole Wheat Flour
- 1 tablespoon (9g) buttermilk powder, optional for tender texture
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons (25g) shortening
- 4 tablespoons (57g) unsalted butter, cold
- 2 tablespoons (28g) orange juice*
- 2 to 3 tablespoons (28g to 43g) ice water
*Helps temper whole wheat's potentially strong flavor substitute water for the juice, if desired.
- 6 cups (723g) fresh raspberries
- 2 tablespoons (28g) fresh lemon juice
- 1/2 cup (113g) water
- 1 cup (198g) sugar*
- 1/3 cup (85g) Instant ClearJel
*If the raspberries are very tart, increase the sugar to 1 1/4 (124g) cups.
To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl.
Add the shortening, working it in until the mixture is evenly crumbly.
Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough the mixture should be very uneven, with big chunks of butter in among the smaller ones.
Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid.
Perfect your technique
How to blind bake pie crust
Turn the dough out onto a lightly floured surface, and shape it into a disk. Roll on its edge along a floured work surface, as though the disk were a wheel, to smooth the edges out. This will result in a rolled-out crust with smooth, rather than ragged, edges. Wrap it in plastic wrap and refrigerate for 30 minutes.
When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
To blind bake the crust: Preheat the oven to 400°F.
Roll out the pastry for the pie to a 13" circle. Transfer it to a 9" pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.
Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely.
To make the filling: Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture stir to combine.
Fold about 3 cups of the remaining berries into the mashed berry mixture, reserving about 1 cup for the top of the pie.
Spoon the berry mixture into the pie shell, and top with the reserved berries.
Recipe: Josephine Street Cafe Raspberry Pecan Pie
For Filling: Place frozen raspberries in a large bowl. Mix flour and sugar together and gently fold into raspberry mixture until evenly distributed. Gently mix in raisins and chopped pecans.
Drizzle corn syrup over filling a little at a time, stirring well after each edition, until evenly distributed.
Cover and refrigerate while you make the pie dough (or use store-bought).
For Double Crust Pie Dough: Place diced butter and shortening in freezer for a half hour to thoroughly chill it.
Place flour in food processor fitted with metal blade. Scatter chilled butter and shortening over flour. Pulse processor 10-15 times, or until mixture resembles small peas.
Transfer flour mixture to a large bowl. Sprinkle with 8 tablespoons water and toss with a fork. If necessary, mix in a little more water, a teaspoon at a time, just until dough holds together when pressed between your fingers.
Turn dough out onto a lightly floured surface and, using the heel of your hand, rapidly smear dough away from you, a piece at a time, until it has all been flattened (this makes the crust flaky).
Mass dough together, divide in half, and form into two discs, one slightly larger than the other (larger piece will be for top of pie).
Wrap each disc in plastic wrap and refrigerate for about an hour before rolling out.
To assemble: Heat oven to 400 degrees. After dough has been refrigerated for about an hour, roll out smaller disc of pie dough to 1/8-inch thick and line a 9-inch pie pan with it, trimming to fit.
Transfer filling to pie pan.
Roll out remaining dough to 1/8-inch thick, cut with a rotary crinkle cutter (or knife) into 1/2-3/4-inch wide strips and weave into a lattice pattern on top of pie (See Note).
Bake for 15 minutes. Reduce heat to 350 degrees, rotate pan, and continue to bake until pie is golden brown and filling is just beginning to bubble, about 45-50 more minutes.
Allow pie to cool before serving.
Notes: If you're not familiar with making a lattice crust, there is an instructional video at: http://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-a-lattice-pie-crust
To give a professional look to your pie, beat 1 egg with 1 tablespoon water and brush dough with it before baking. Some chefs also sprinkle sugar on the egg-washed dough before baking it.
Per serving: 710 calories (49.1 percent calories from fat), 41 g fat, 60 mg cholesterol, 15 mg sodium, 87 g carbohydrates, 3 g dietary fiber, 38 g sugar, 7 g protein.
With filling and 2 Pillsbury crusts: 470 calories (37.7 percent calories from fat), 21 g fat, 5 mg cholesterol, 290 mg sodium, 76 g carbohydrates, 2 g dietary fiber, 38 g sugar, 4 g protein.
Pie recipe from JoAnn Cantu/Josephine St. Cafe. Double Crust Pie Dough recipe from Chris Dunn.
In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.
To transfer pastry, wrap it around the rolling pin unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.
On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam place on filling and fold edge under bottom pastry. Flute edge as desired.
If desired, brush pastry top with a little milk and sprinkle with additional sugar.
To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.