Tuesday, July 14, 2009
I love raspberries and they are now in season. I bought a half flat yesterday. Baked a pie and the rest went into the freezer. Raspberry pie runs a very close second to my favourite - Rhubarb Pie.
This recipe is another keeper from Canadian Living.
Home Cookin Chapter: Recipes From Thibeault's Table
The Canadian Living Test Kitchen
1 pastry for 9-inch (23cm) Double Crust
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar
Line 9-inch (23 cm) pie plate with pastry.
In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.
Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.
This is the recipe for my favourite pastry crust.
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
For sweet pies add 1 to 2 teaspoons white sugar.
Mix flour with salt, and cut in butter and lard.
An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the
icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.
Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.
NOTE: This crust is also perfect made with all butter.