Adapted from “In the Sweet Kitchen”
October 3, 2001
Double-Crust Deep Red Raspberry Pie
2 cups all-purpose flour, more for dusting
¼ teaspoon salt
½ cup cold lard or vegetable shortening, in small pieces
5 tablespoons cold unsalted butter, in small pieces
2 large eggs
2 ½ pints fresh red raspberries
⅔ to ⅜ cup sugar
4 tablespoons cornstarch
3 tablespoons crème de cassis or other berry liqueur
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
2 teaspoons coarse white or granulated sugar.
1. Sift flour and salt into large bowl. Cut in lard or shortening and butter until lumps are pea-size. Beat ¼ cup ice water with 1 egg. Pour half over flour mixture and use fingertips to incorporate. If mixture is too dry and crumbly to hold together, add as much egg mixture as needed to make a soft, un-sticky dough. Dough can be mixed in food processor, pulsing to incorporate fat and pulsing briefly to add liquid first half of it, then as much as needed.
2. When dough comes together, divide it into two slightly unequal portions and form each into a flattened disk. Wrap in plastic and refrigerate at least 2 hours and up to 3 days.
3. Remove the larger pastry disk from refrigerator and let sit at room temperature 15 minutes, until pliable enough to roll. Roll on lightly floured board to a 12-inch round, ⅛-inch thick. Line a 9-inch glass pie pan with it. Trim overhang to 1 inch. Cover pastry with plastic wrap and refrigerate at least 45 minutes.
4. Remove second disk from refrigerator. In large bowl, combine raspberries, sugar, cornstarch, liqueur, lemon zest and lemon juice. Use big rubber spatula or wooden spoon to fold ingredients together. Remove chilled pie shell from refrigerator and remove plastic wrap. Spoon in fruit mixture, spreading evenly but mounding slightly in center. Beat remaining egg and brush edges of pastry.
5. Preheat oven to 400° F. Roll out remaining circle of dough on lightly floured board to a 10-inch round, ⅛-inch thick. Lift onto rolling pin and center over filling. Fold overhang over top pastry and press to seal. Crimp edge. Refrigerate 15 minutes.
6. Mix remaining beaten egg with 1 tablespoon water and brush top of pie with thin film. Sprinkle with sugar and cut 4 slits, each 2 inches long, in top crust.
7. Place pie on baking sheet in center of oven. Bake 45 minutes to 1 hour, until crust is golden and crisp and filling starts to bubble through slits. Transfer to rack and cool at least 30 minutes.
Yield: 6 to 8 servings.
Time: 6 hours, including chilling
(adapted from a recipe in The New York Times, fall ’01; a time of red, white and blue patriotism)
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