Raspberry Pie

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Aug 25, 2015

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Raspberry Pie

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Raspberry Pie
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Yield Servings
Author The Seaside Baker
Prep time
Cooking time 50 minutes
Total time 50 minutes

Description

An easy to make pie that is bursting with flavor. If you'd like, serve it with a scoop of vanilla bean ice cream.

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter, cold and cubed
  • 3/4 cup ice water
  • 2 cups fresh or defrosted raspberries
  • 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 1 egg, lightly beaten

Instructions

Crust
  1. In a large bowl, mix together flour, sugar and salt.
  2. Add your cubed butter and cut it into the dough using a pastry cutter until the dough forms little pea size clumps.
  3. Gently mix the water into the dough with a rubber spatula or wooden spoon.
  4. Knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl. Don't over-knead: keep  specks of butter visible in the dough.
  5. Separate the dough into two pieces and wrap in plastic wrapping.
  6. Refrigerate dough for at least an hour before using, or freeze up to 1 month.
Filling
  1. Preheat oven to 350° F.
  2. Place washed and dried berries in a bowl.
  3. Fold in sugar and cornstarch.
  4. On a lightly floured surface, roll out dough round  and place it in pie plate with edges of dough overlapping the plate.
  5. Pour berries over the lower crust.
  6. Roll out the second dough disk and place it on top of the berries.
  7. Pinch the top and bottom layers of crust along the edge to crimp and seal.
  8. Brush top crust  and edges with egg wash; sprinkle sugar on top.
  9. Place pie on a cookie sheet and bake for 50 minutes.
  10. Remove from oven and allow to cool.