Raspberry Pie

By Elizabeth Gorecki Published: July 30, 2012

• Yield: 8 pieces ( 8 Servings )
• Prep: 40 mins
• Cook: 1 hr 5 mins
• Ready In: 1 hr 45 mins

Sweet, tart, and bursting with flavor.

Ingredients

• 1 pastry for 9-inch pie See below
• 4 cups fresh or frozen raspberries
• 1 cup sugar
• 3 Tbsp. all-purpose flour
• 1 Tbsp. lemon juice freshly squeezed
• 1 Tbsp. cold, unsalted butter
• Milk or cream
• 1 sprinkle Sugar

Instructions

1. For the pastry: In bowl, whisk 2 cups of flour with 3/4 tsp. of salt. Using a pastry blender or 2 knives, cut in 1/3 cup of cold, cubed butter and 1/3 cup of shortening until mixture resembles fine crumbs. Add enough ice water (about 5-6 Tbsp.) and drizzle over flour mixture, stirring with fork until mixture clumps together. Divide in half; press into discs. Wrap and chill for 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 3 months.)
   
2. For the filling: Line a 9-inch pie plate with pastry.
   
3. In a large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.
   
4. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.
   
5. Once cooked, place on a wire rack, let cool and then enjoy!
   

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