Raspberry Pie
One of my favourite things to do in the summer is to make pie from fresh ingredients. Something warm to eat with a nice cup of tea.
Try not to eat all of the raspberries before putting them into the pie.
Once the sugar and cornstarch is added along with the topped pastry you’re ready to egg wash the top of your pie. BTW those pie holes are very very important. Your sugar and flour won’t mix as well with the berries without them.
The most difficult part is letting it cool down.
Plate it and eat it. Yum.
- 12 slices
- 15 minutes
- 65 minutes
Ingredients
Pastery
- 260g (16oz) of all purpose flour
- 2 teaspoons of sugar
- 225g (8oz) of unsalted butter cubed
- 1 tsp of salt (skip if using salted butter)
- 115ml (3.9 fl oz) of full fat sour cream (not light sour cream)
Filling
- 1kg (35oz) of fresh raspberries, rinsed and stems removed
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 30g (1oz) of cornstarch or all-purpose flour
- 100g (3.5oz) of white granulated sugar
Egg Wash
- 1 egg
- 1 tbsp milk
Directions
Pastery
- Cut butter into cubes and let sit for a couple minutes.
- Whisk together flour, salt, sugar.
- Work the butter into the flour mixture, slowly adding more and more softened butter cubes. Best thing to do is with clean hands to squish the flour and butter together with your thumbs and fingers. Keep going till it all looks incorporated.
- Add the sour cream to the flour butter mixture
- Form the dough into disks, wrap it and put it in the refrigerator. Here you can add flour to if needed. You’ll need to leave this in the fridge for minimum an hour. Maximum a day or two.
- When you remove the dough from the fridge, you’ll need to let it sit for 15 minutes. Maybe more. At this time I’d preheat the oven to 220°C (430°F). After 15 minutes, start rolling out the dough.
- After rolling the dough to your desired tickness, place the rolling pin under the dough and palce it on your tart/pie dish.
- Trim the edges of the dough to 10mm (0.5 inch) over the edge of the plan. In my one I didn’t do this and I think it would have been a better idea.
Filling
- Place the raspberries, sugar, cornstarch/flour, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the raspberries are coated with some sugar and flour.
- Fill tart/pie dish with the berries.
- Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling.
- I press the edges of the pastery with a fork, but what ever you were thought/learned/imagined is fine by me.
Egg Wash
- Whisk egg and milk together to make an egg wash.
- Brush the top crust with egg wash.
- Poke your tart/pie with fork holes. (This is very important, so steam can escape while cooking).
Bake
- Place the pie on the middle rack of the oven.
- Bake for 20 minutes at 220°C (430°F).
- Reduce heat to 180°C (360°F) and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
- I also placed a tray under the pie incase my oven was too hot and more of the juices came out.
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