A raspberry pie is just fitting for the holidays! The bright red color is just perfect for the christmas dinner table.
Serving size: Makes 2 mini pies.
- 7 cups of raspberries, fresh or frozen
- 1 1/2 cups + 1 tbsp sugar
- 3 tbsp cornstarch
- 1/2 tsp salt
- 3 tbsp lemon juice
- 1/2 stick of butter, cut into small pieces
- 2 1/2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 sticks frozen butter, cut into small cubes
- 8-12 tablespoons ice water
- Also a bit of egg wash (mix 1 egg and a splash of water)
Make your Crust (you can always use your favorite store bought pie crust):
- Add flour, sugar, salt and cubed butter in a food processor. Pulse about 10-12 times, until the butter is well incorporated.
- Pour the flour mix out and make a well in the middle. Add about 6 tablespoons of ice water and lightly mix the flour. Add more water if needed, until you can form a ball. Wrap the ball of dough in a plastic wrap and put it in the fridge for about 15 minutes. ** See notes about storing dough.
Make the Pie:
- Preheat over to 375 degrees.
- Mix all the filling ingredients and set aside.
- Butter the pie dishes. Cut the dough in 4 parts. Roll out 2 parts into big circles, big enough to cover the bottom of the pie dish by overlapping the edges a bit.
- Once you’ve lined the pie dishes, pour in the raspberry fillings. Dot the fillings with butter.
- Then roll out the remaining 2 portions of the dough and place them over the pies. You can do any patterns you like. If you leave it whole, cut a few slits so the steam can get out while cooking.
- Place the pies in the freezer for 20 minutes to overnight, until the crust stiffens a bit. ** See notes about freezing pies.
- Take out the pie and brush the crust with the egg wash.
- Place the pies on a baking sheet and bake it for 35-40 minutes. Until the crust is golden brown and the filling is bubbling.
- Enjoy!! 🙂 🙂 🙂
- One of most useful tip about pie crust is, DO NOT OVER HANDLE IT. Don’t knead it or work it too much. The more you handle the dough the heavier/tougher it’ll be. You won’t get the flakiness if you over handle the dough.
- Once you’ve made your dough, you can freeze it for up to 6 months. Just take it out a few hours before and put it in the fridge to thaw. Right before rolling it out, leave it in room temperature for about 15-20 minutes, for ease of rolling it out.
- You can make your pies, stop right before the egg wash, and freeze it for up to 3 months. When you are ready to bake it, just take it out, brush with the egg wash and put it straight in a oven. But you’ll have add some cooking time, bake for about 40-50 minutes.