Updated Mar 31, 2017Chatelaine
raspberries, (about 5 1/4 cups)
- 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.
NutritionCalories 412, Protein 6 g, Carbohydrates 50 g, Fat 22 g, Fibre 7 g, Sodium 232 mg. Excellent source of folate
Cooking Class: Free-form strawberry pie