Raspberry pie
64
- Prep Time25 mins
- Total Time1 hr 35 mins
- Makes8 servings
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
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 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.
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.
Nutrition (per serving)
Calories 412, Protein 6g, Carbohydrates 50g, Fat 22g, Fibre 7g, Sodium 232mg.
Excellent source of folate.