This gorgeous summer pie celebrates the beauty of raspberries and makes them shine. I like the slight tartness of raspberries, so I didn't add much sugar to the filling. If your raspberries are very tart or you have a sweet tooth, add more sugar. You can also substitute raspberries with other summer berries or use a combination of them. Serve it with a dollop of crème fraîche over a nice cup of coffee or a scoop of vanilla ice cream for a luscious fancy dessert.
Category: Pies & tarts
- Makes one 22cm pie
- Prep time: 30min + dough chilling time
- Cook time: 50min
- Total time: 1h 20min
- Difficulty: Intermediate
For the crust:
- 250g all-purpose flour + more for dusting surfaces
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 160g cold butter, diced
- 70-85ml water, very cold
- 1 tablespoon milk (to brush the crust before baking)
- 1 tablespoon sugar + 1/4 teaspoon cinnamon (to sprinkle over the crust)
In the bowl of a food processor, pulse together flour, salt, and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream cold water into the flour and pulse until the dough just comes together. First, add 75ml of water, and if the dough still seems a bit dry, add one tablespoon at a time until it comes together. Turn out the dough onto a clean work surface, divide it in half and shape each half into a flattened disk. Wrap in plastic, and refrigerate for at least one hour.
For the raspberry filling:
- 600g fresh raspberries
- 1 lemon, zest and juice
- 100g sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 heaped tablespoons cornstarch
Place the raspberries into a large bowl and toss them with lemon zest and juice. In a small dish, stir together sugar, cinnamon, ginger, and cornstarch until evenly mixed. Add to raspberries and toss to evenly coat, crushing and bruising the raspberries with the back of your spoon. Taste the filling and add more sugar if your raspberries are tart or you have a sweet tooth. Preheat the oven to 180°C. Butter a 22cm pie or tart pan. Take half of the chilled dough and roll it out in a 26cm circle. Make sure your work surface is well floured so the dough doesn't stick. Transfer the rolled dough to your pie pan. The dough should be large enough to hang over the sides of the pan. Spoon the filling, including any accumulated juices, in an even layer into the bottom pie dough. Roll out the other half of the dough to a 26cm circle and carefully transfer it over the filling. Trim the dough overhang to the diameter of the pie tin's rim. Press the edges of the bottom and top dough lightly with your fingers, so they stick together and then crimp decoratively. Cut several slits in the center of the top layer of pie crust to allow any air inside the pie to escape while it's cooking. Brush the top with milk and sprinkle with cinnamon sugar mix. Bake for 50 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the crust begins to brown too quickly, remove the pie from the oven, cover with tin foil, and place it back in the oven. Cool for three hours at room temperature before serving.