Raspberry pie
 
Prep time
Cook time
Total time
 
Sweet and tart raspberry pie in an all-butter crust. Top it with a scoop of vanilla ice cream for a dessert that's to die for.
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
Crust
  • 2½ cups all-purpose flour
  • ½ tsp. salt
  • 14 Tbsp. chilled unsalted butter
  • ½ cup ice water, plus more if needed
Filling
  • 5 cups unthawed frozen raspberries
  • ¾ cup sugar
  • A pinch of nutmeg
  • ¼ tsp. salt
  • ¼ cup flour
  • 1½ tsp. quick cooking tapioca
  • 1 egg white, beaten with 1 Tbsp. water
  • ½ Tbsp. butter
  • 1 tsp. sugar (to sprinkle over the pie)
Instructions
  1. To make the crust, put the flour, butter and salt in a large bowl.
  2. Mix the ingredients together quickly with your hands or a pastry blender, until the mixture is combined with some pieces the size of peas.
  3. Sprinkle the water over the mixture and toss with a fork.
  4. Squeeze a bit of the mixture together to see if tit holds. If not, add a bit more water. (I added 1 Tbsp. more to mine, but this will depend on your flour, moisture in the air, etc.)
  5. Divide the dough in half and form into discs. Wrap in plastic wrap and refrigerate for about an hour.
  6. Preheat oven to 425F.
  7. In a large bowl, combine the raspberries, sugar, nutmeg, salt, flour and tapioca and mix gently to combine.
  8. Roll out one of the discs of dough and place it in the bottom of your pie dish.
  9. Add the filling and dot it with the ½ tablespoon of butter.
  10. Roll out the other piece of dough and lay it on top. You can make a lattice like I did or simply cut some vents in the top. Crimp the edges.
  11. Brush with the egg wash.
  12. Bake for 20 minutes, then reduce the heat to 350F and bake another 40 minutes. About 10 minutes before it is done, pull it out and quickly sprinkle with 1 teaspoon of sugar.
  13. Let it cool completely so the filling sets.
  14. Serve with vanilla ice cream.
Recipe by white plate blank slate at https://whiteplateblankslate.com/raspberry-pie/