Raspberry Pie
76
- Prep Time25 min
- Total Time1 h 35 min
- Makes8 servings
Raspberry pie. (Photo: Roberto Caruso)
The all-shortening crust is supremely flaky but subdued in flavour, which lets the tart raspberry filling shine.
Ingredients
680 g raspberries, (about 5 1/4 cups)
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 tbsp lemon juice
To assemble
1 egg, beaten
1 tbsp water
2 batches all-shortening pastry (recipe link below)
2 tsp coarse sugar
Instructions
POSITION rack in bottom third of oven. Preheat to 350F.
TOSS raspberries with sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
BEAT egg with water in a small bowl. Roll out 1 disc of all-shortening pastry All-Shortening Pie Dough Pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Scrape raspberry mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 14-in. circle, about 1/8 in. thick. Cut into 6 2-in. strips. Make a lattice top (get step-by-step instructions for making a lattice top).
BRUSH lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in bottom third of oven until golden, 1 hour and 10 min. Let stand at least 2 hours before serving, or overnight.
All-Shortening Pie Dough Pastry recipe
Nutrition (per serving)
Calories 412, Protein 6g, Carbohydrates 50g, Fat 22g, Fibre 7g, Sodium 232mg.
Excellent source of folate.
Get more of our best raspberry recipes.
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