One of my favorite desserts as a kid was the raspberry pie from the Scottish Bake House on Martha’s Vineyard. Sweet, tart raspberries baked in a delicious shortbread crust, topped with a dollop of vanilla ice cream. After a day at the beach, mom and dad would make some dinner: local seafood or something on the grill and then the reward of that amazing pie for dessert. It was well worth the drive up-island to get it. Yes please!
I wanted to make a pie recently and it immediately came to mind. I used an all-butter crust instead of shortbread and given the time of year, I used frozen raspberries. The filling is thickened with a little tapioca and it came out perfect if you ask me. Not runny, but juicy enough to be a saucy delicious combination with the ice cream. Once summer rolls in, this will go into rotation with my peach blueberry crostata – summer fruits at their best (which makes it healthy, right?)!
- 2½ cups all-purpose flour
- ½ tsp. salt
- 14 Tbsp. chilled unsalted butter
- ½ cup ice water, plus more if needed
- 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)
- To make the crust, put the flour, butter and salt in a large bowl.
- Mix the ingredients together quickly with your hands or a pastry blender, until the mixture is combined with some pieces the size of peas.
- Sprinkle the water over the mixture and toss with a fork.
- 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.)
- Divide the dough in half and form into discs. Wrap in plastic wrap and refrigerate for about an hour.
- Preheat oven to 425F.
- In a large bowl, combine the raspberries, sugar, nutmeg, salt, flour and tapioca and mix gently to combine.
- Roll out one of the discs of dough and place it in the bottom of your pie dish.
- Add the filling and dot it with the ½ tablespoon of butter.
- 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.
- Brush with the egg wash.
- 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.
- Let it cool completely so the filling sets.
- Serve with vanilla ice cream.
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