I have a love-hate relationship with pie-baking, emphasis on the hate. It took pie after pie for me to finally accomplish the perfect raspberry pie. It can be the most frustrating process to undertake, but once you get it, it’s life-changing.
Emphasis on the love. People will find out you can bake pie – and pretty good pie at that, and then emphasis on the friendship. Before you know it, you’ll have baked more pies than you can possibly remember, and then emphasis on the pie-amnesia.
Okay, time for emphasis on the recipe, huh? 🙂
I always start by making the filling; this gives it time to set as you make the crust. Here’s how I start the raspberry filling! You’ll need 1 qt. fresh or frozen raspberries, 3 T. cornstarch, 2 T. tapioca, and 1 1/4 c. sugar.
If you’re using fresh raspberries, you’ll want to add a bit of water, too. But with it being a snowy March in Iowa, I opted for frozen raspberries. 🙂
Set the filling aside while you begin the crust: Combine 2 1/2 C. flour, 1 T. sugar, and 1 t. salt.
Cut in 1 C. shortening.
You’ll need 1 egg + milk equal to 2/3 c. for the next step. The way I do this is beat an egg in a measuring cup, then add in milk to make 2/3 c.
Make a well in the middle of the flour/shortening mixture, and pour in the egg and milk. Stir carefully using a spoon until dough begins to form. Then, you can begin kneading the dough. Be careful not to overwork the dough – you’ll want your pie to be flaky and not tough.
Split the dough into two halves – one for the bottom crust, and one for the top crust. Lightly flour a surface to roll out the crust. I always flour the rolling pin as well. Roll out one half to form a circle (or something that closely resembles a circle, in this case).
You can always check the size by putting the pan over the dough to make sure it’s big enough.
Don’t worry about the excess crust; we’ll take care of that later.
Place the filling in the crust and dot the top of the filling with butter, like so:
Back to the top crust! Repeat the same process as before, but this time, when you fold it, use a paring knife to make slits along the fold line. I always make small “x’s” as well:
Carefully transfer this to the pie.
Now, you can use the same paring knife to trim around the edges. Then carefully flute the edges to seal it. You do this by pinching the inside of the crust (between your thumb and index finger) with your right hand and pushing it in from the outside with your index finger on your left hand. It’ll look like this:
Now, as hard as it is to accept imperfections, it’s a necessity in pie-baking. 9 times out of 10 I have had some sort of flaw in my pie; I think it gives it some flair – makes it feel more homemade, right?
You might have quite a bit of crust left over, so you can do the same thing I did and make these mini cherry pies. 🙂
Bake the pie in a 425 F oven for 15 minutes (to brown the edges) then reduce the heat to 350 F and bake for 30 minutes more.
Don’t you just want a grab a fork and dig in? 😉
Here’s the full recipe!
- 1 qt. raspberries
- 3 T. cornstarch
- 2 T. quick-cooking tapioca
- 1 1/4 c. white sugar
- 2 1/2 c. flour
- 1 T. sugar
- 1 t. salt
- 1 c. shortening
- 1 egg + milk equal to 2/3 c.
- 1 T. butter, diced
- Additional flour for dusting
Combine the raspberries, tapioca, cornstarch, and sugar. Set aside. Combine the flour, salt, and sugar in a separate bowl. Cut in shortening. Carefully stir in egg and milk until dough starts to form. After kneading for a minute or two, split the dough into half. Roll out one half for the bottom crust, transferring to 10″ pie pan. Pour in filling, and dot with butter. Roll out top half, making slits for venting. Transfer top crust to pie and trim and seal the edges. Bake at 425 F for 15 minutes, then reduce 350 F and bake for 30 more minutes.
If you try out the recipe, let me know how it turns out! I would love some feedback. 🙂
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