My family loves raspberries. Three generations of raspberry lovers who call them “Red Gold.” Me, my daughters and my grands. When we go to pick them we never return home with too many. We eat them. So we go to the produce stands around the cottage and buy them in bulk. We freeze them, bake with them, eat them and smile while doing so!
Raspberry pies are one of the easiest pies to make. There is no peeling, coring, or cutting them up. Wash them, shake dry and dump them in the bowl.
Raspberry pies can be expensive to make in the off season. Sometimes I make them in season and freeze them to enjoy later on in the year. Last week, as I was making my Shipt order from Meijers grocery store I noticed they were on sale–and did I buy a ton of them. Being quarantined has inspired even more baking than usual. I decided to make a pie.
You are very lucky because I am going to share my favorite and best Raspberry Pie recipe. But first, I think I’m heading to the kitchen for another piece . . .
G’s Red Raspberry Pie
Pastry Crust Ingredients:
2 1/2 cups of all-purpose flour
2 sticks of unsalted butter
1 tsp. kosher salt
2 tsp. sugar (if it is a sweet pie as opposed to a savory quiche)
1/2 cup cold, cold, cold water
Secret ingredient: I add 1 Tablespoon or so of powdered buttermilk to all my pie crusts. It gives them an amazing wow.
Incidentally, this is a great pie crust recipe for any pie. No-fail.
Raspberry Filling Ingredients:
4 cups fresh raspberries
4 Tablespoons of cornstarch
2/3 cups of sugar
1 Tablespoon of fresh lemon juice (no gonna lie, I’ve used lime juice before – still great)
dash of cinnamon
- Preheat oven to 425°.
- Get out the old food processor and use the blade. Into the food processor put all the ingredients for the pastry EXCEPT the cold water. Give it a couple of spins to loosen things up and then turn it on. Through the tube at the top, drizzle in the cold water. Let it go until it forms a ball. Ta da!
- Take dough out and split it in half. Roll it out to fit the size pie pan you use. Typically I use a 9″.
- In a bowl, mix the filling ingredients and gently toss to cover all. Pour into the pie pan.
- Roll out the other half of the pie dough for the top. I like to use cut outs and usually let one of my grands pick out the shape. If you don’t use cut outs, you will have to cut some slits in the pie crust top because all that delicious goodness has got to let some steam off. (Don’t we all.) I then brush whipping cream across the top and sprinkle on sparkling sugar. You don’t have to, but it makes the pie so pretty and shiny golden.
6. Into the oven she goes at 425° for 10 minutes. Then turn oven down to 350° and bake for an additional 45-55 minutes until it is golden brown on top.
7. Let it cool and set before serving (with ice cream of course)
**And as long as I have your attention, I hope I do, I would like to tell you about a product that I LOVE to use. It makes making pie crusts so less stressful for me. It is the OXO™ printed pie rolling bag. It unzips all the way around. You place your pie dough in the center circle, zip it up and roll out it out to the size you want. I love it. I have sprinkled flour in it and I have also not put anything and just rolled it out. It runs around $15 bucks. Some of the best money I have ever spent.
I don’t get any money for bragging this up but it anyone knows anyone at OXO let them know and maybe I will. LOL