Fruit pies are classic, aren't they? But they are difficult to get just right. Sometimes they are too gelled and other times too runny. This pie cuts into pieces well once it is chilled!
And speaking of pieces, or rather parts, of a whole, here's Billie Holiday singing "All of Me."
RASPBERRY PIE
CRUST
2 ¼ cups flour
2 ¼ cups flour
¾ cups cold butter, cut into small chunks
1 teaspoon salt
2 tablespoon Splenda® or sugar
3 to 5 ounces icy cold water
FILLING
1 ½ cups cold water
2 cups fresh raspberries
2 cups frozen raspberries
1 teaspoon lemon juice
- Preheat oven to 450 degrees.
- In berry strainer, run cold water over frozen raspberries then spread them gently on several thicknesses of paper towels. Rinse fresh raspberries then spread on a different set of several thicknesses of paper towels.
- Make Junket® according to directions—but with only 1 ½ cups cold water. Stir constantly. Let cool for 10 minutes.
- After Junket® has cooled for 10 minutes, add frozen raspberries and lemon juice. Stir gently. Then add fresh raspberries. Set aside.
- Make pie dough by stirring together the flour, salt, and sugar in a large bowl. Add the cold butter. Use a pastry blender to combine until butter chunks are the size of large peas.
- Add icy cold water, stirring with a fork. Do not add too much.
- Knead with fingers, not palms of hands. If too dry, add a little more icy cold water.
- Divide in half then take a large pinch from one half and increase the size of the other with it for the bottom crust. Mold the bottom crust amount into a flat round ball. Mold the top crust amount into a flat round ball. On a floured surface, roll out bottom crust. Lay into a large glass pie dish. Cut off edges that overhang but do not poke holes in the crust. Bake for 6-7 minutes or until it looks congealed and partially cooked. Remove from oven.
- While bottom crust is baking, roll out the top crust on a floured surface.
- When bottom crust is partially cooked, pour Junket® mixture into pie crust. Lay top crust over the top, cutting off any long hanging pieces so nothing hangs over the edges of the lip of the pie dish.
- With a knife, make three holes in the top crust about 2 inches apart.
- Reduce oven heat to 400 degrees and bake pie for 40 minutes or until crust is golden brown and filling is bubbling. If edges are getting too dark, put a silicone pie crust shield on after 20 minutes of baking time. Or you could make a foil edge cover by crimping pieces of foil together in a long line then gently wrapped around the edges.
