Fresh Raspberry Pie
A pie is a delectable baked creation that usually comprises a pastry dough crust encompassing a myriad of sweet or savory fillings. In crafting my perfect pie, I lean towards a delicate and thin crust that elevates the essence of the fruits rather than dominating them, distinguishing it from the richness of a cake. Optimal results are achieved by employing cold-barrel churned, high-fat butter sourced from small-batch producers, a key element in producing a delectable pastry that delights the taste buds. To tailor the sweetness to my liking, I often substitute 50g of sugar with birch sugar in the recipe, ensuring the desired level of sweetness is maintained without compromising on flavor.
Raspberries, with their vibrant color and juicy texture, are a delightful summer fruit that not only tantalizes your taste buds but also provides a boost of essential vitamin C. When combined with a flaky pie crust, they create a harmonious blend of tartness and sweetness. Indulge in the simple pleasure of a homemade raspberry pie paired with creamy yogurt or ice cream to create a deliciously refreshing and satisfying dessert that captures the essence of the season.
Fresh Raspberry Pie
by Zosia Culinary Adventures July 13, 2022
Yield: 12 slices (used 20 cm or 8”round deep unglazed clay pan )
Ingredients to make butter pastries:
2 cups or 240g all purpose flour
3/4 cup or 170g unsalted cold butter, cut into cubes
1 large egg
1/4 tsp baking powder
pinch of sea salt
Ingredients to make pie filling:
670g or 4.25 cups fresh raspberries
1/4 cup or 29g all purpose flour
1/4 cup or 50g granulated cane or birch sugar
pinch sea salt
1 tablespoon unsalted butter
Instructions:
Sift flour, baking powder and salt in the bowl. Add small cubs of butter. Cover the butter well with flour first and flake them together with support of your finger tips. You need to have a soft motion, no squeezing or pressing. Make sure butter is always well covered with flour. This will make your pastry light.
Beat an egg and add to the buttered flour mixture. Use scraper to get the dough cling together .
Divide the dough into pieces. Refrigerate both pieces wrapped in saran wrap for at least 15-30minutes
Heat up the oven to 450°F or 232°C.
Butter well the inside of the pie pan.
Remove the first piece of dough and roll out the pastry as big as you need to cover the pie pan. Make sure to use well floured working table. The best practice is to roll out the dough over the parchment or wax paper. This will prevent the dough from sticking. Use this technique for the top and bottom of the dough.
Drape the pastry over the clay pan, let the pastry fall inside. Press the pastry lightly into the sides of the pan. Place the pie pan in the fridge.
Remove second piece of dough and roll out over the parchment or wax paper. Cut the top of the pie with the help of lid that matches the size of your pie shell.
Place the pie top in the fridge, resting on a flat plate or cutting board covered with waxed paper.
Prepare the pie filling. Mix gently all ingredients: flour, raspberries and sugar.
Turn mixture into a pastry lined pie shell. Dot evenly with small pieces of butter.
Cover the pie with the top crust.
Seal and flute edges with your fingers or with fork or teaspoon.
Slit or prick top crust.
Bake at 450°F or 232°C for 15 minutes.
Reduce heat to 350°F or app. 175°C and bake for extra 50 minutes or until filling is thickened and fruit is tender.
Serve with vanilla ice cream or as it is!
Enjoy it!
