Raspberry Pie in November. It was delish! It was a nice reminder of the beautiful summer we just had. Almost like one last good bye. I’m a huge fan of buying fresh berries from farm stands or picking them at farms and freezing most of them. There’s nothing like a berry that’s picked at the the peek of ripeness. If you’ve ever ate the raspberries from the grocery stores in the middle of the winter months, you know that they can be very tart.
I had also found some black raspberries at a little stand in my adventures. I threw those into the mix with my red ones. You can probably see some peaking out of the pie in the picture above. I really love that my husband has found a love for this pie over the summer. It’s a rare thing for Wesley to eat berries.
I’ve recently had a tooth ache. Now that I’m writing this post, I’m thinking maybe these seedy little berries may be the culprit. It was worth it. Mmm.. hmm!
I love how this pie didn’t run all over when I cut it. I did refrigerate it for five-ish hours before I cut into it. That may have helped, but I wrote the recipe in hopes that it would hold together. I have to say, good job Miranda. Job well done! Well, thank you self. I’m okay with appreciating myself.
How beautiful is this? Seriously! Make this pie. Wow your guests. I don’t have guests because I’m a recluse without the religious reasons. That’s a whole different story. It’s my socially awkward ways that contribute to this. Enough with the self diagnosis for now though because we’re talking pie! Perfectly golden crust, sweet, cinnamony, raspberry filling and a lovely silver fork. Eat up.
R is for raspberry. 🙂
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- 6 cups raspberries
- 5 T . flour
- 1 cup granulated sugar
- 1 tsp . cinnamon
- 1 tsp . lemon
- 2 + 1/2 cups all-purpose flour
- 1 tsp . salt
- 1 T . sugar
- 1 cup unsalted butter , cold and cubed
- 6 - 8 T . cold water
- 1 egg , lightly beaten
- Preheat the oven to 425 degrees.
- In a food processor, add 1 and 1/2 cups of flour, salt, and sugar. Pulse until combined, It should only take a few pulses.
- Add in all the cubed butter and turn the processor on high. Let it mix until the flour looks coarse and yellow tinted. This will take about a minute. Scrape down the sides and pulse a couple of times. This will cover all the flour with the butter and help make the crust flaky.
- Add in the rest of the flour and pulse 10-15 times to mix the flour well.The mixture should look crumbly and coarse.
- Dump the flour mixture into a bowl and add in 6 tablespoons of water. Mix with a spoon thoroughly. If you pinch the dough and it stays together, it's ready! If you pinch the dough and it falls apart, add 1 to 2 more tablespoons of water.
- Turn the crust out onto a clean workspace and knead it until the dough has formed into a ball. When you first put it on the workspace, it will be falls apart and crumbly. It will come together.
- Split the dough in two pieces and form them into discs. Cover them with plastic wrap and place them in the fridge for about 1 hour.
- After the hour is up, take one disc out of the fridge and put on a floured surface. Flour the top of the dough and rolling pin also.
- Roll out into a circle. You'll want it to be about 12 inches. You can eyeball your pie plate and the circle to see if you're close. That's what I do.
- Once your circle is right, fold the dough in half and pick it up and place onto the pie plate. Unfold the dough and push the dough onto the bottom and sides.
- Trim the edges. I cut them even with the edge of the pie plate using a knife.
- At this time, make the pie filling and put it into the bottom pie shell. This recipe directions follow.
- Repeat the rolling out with the top piece of dough.
- In a small bowl, crack the egg and beat it. Using a pastry brush, rub the egg wash onto the bottom edge of the pie crust.
- Lay the top layer of dough on. Cut some steam holes into the top layer. You can cut the steam holes before you place the dough on the pie or after. I do it after.
- With your forefinger and thumb, crimp the pie crust together. I usually form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside. (I hope this helps)
- With the pastry brush, cover the top layer with the egg wash. I sprinkled a little bit of sugar on the top of the pie.
- Place into the at 425 degrees for 20 minutes and then turn the heat down to 350 and bake another 50 minutes. The pie will be bubbly and brown.
- Place the raspberries in a large bowl. Pour half the sugar into the bowl.
- Mix the sugar, cinnamon, and flour together in the measuring cup you used for your sugar. Pour over the top of the raspberries. Stir until all the berries are covered with the sugar/flour mixture.
- Pour lemon juice over top and give it a final stir.
- Pour into the bottom pie crust.
Recipe NotesThe crust recipe was adapted from Inspired Taste.