This recipe for raspberry pie comes right on time when the season of raspberries is about to start. Of course, you can always use frozen raspberries but somehow pies with seasonal fruits are always the first choice. Although this is a recipe for raspberry pie, you can change the choice of fruit. You can put any type of red fruit, berries, peaches, apricots, apples or why not a mix of different fruits?
What I love about this raspberry pie is the flaky crust that melts in your mouth. And nothing can’t beat that hot raspberry jam. With a scoop of vanilla ice cream this raspberry pie makes a perfect dessert, snack or why not breakfast?! I don’t know about you, but when I want to make a break from oatmeal, breakfast smoothie, french toast roll ups or scrambled eggs, I start my day with hot and sweet pastry, orange juice and a cup of coffee. Now, that’s what I call a perfect morning!
How to make shortcrust pastry for raspberry pie?
Beat the cold butter with a hand mixer. Flour and butter are the main ingredients of pie crusts. You need to use cold butter and not melted, because the warmth of butter will produce lumps when mixed with flour.
Add egg yolks, powdered sugar and vanilla sugar or vanilla extract. Again, use the hand mixer to mix everything nicely with the butter.
Mix flour with baking powder. Add the flour to the butter mixture and knead about five minutes or so. If the dough is too sticky, add more flour.
Roll out the dough. Use two thirds of the shortcut pastry to form the bottom pie crust. Put the dough on the parchment paper and roll it out starting from center to the edges. It should have a circle shape. Smooth out the edges with your hands if necessary.
How to make a lattice pie crust
Place the pie crust in a 11-inch baking pan. The pie crust should cover the edges of the pan completely. Remember that you will put a lot of fruit there. Use your hands to press the bottom of the crust so it is equally thin everywhere. Poke the bottom of the pie crust with a fork.
Use the last third of the dough to make the strips. Roll out the dough and then cut it in strips which shouldn’t be thicker than half inch.
Lay the strips vertically. Use the longer strips for the center of the pie. Leave small space between the strips.
Lay the rest of the strips horizontally. Again, use longer strips for central parts of the pie. If some strips are too short and the other are too long, cut them and reshape them according to your needs.
The final touch. Beat the egg whites and brush them over the pie strips and edges. Sprinkle some vanilla sugar on it, and optionally almond flakes.
Raspberry pie filling
What I love about these fruit pies is that you don’t need to cook fruit with water and sugar like you usually do when making a cheesecake. Fruit tarts also call for some cooking of fruits and sugar. Raspberry pie, similar to apple pie, doesn’t require any cooking. Raspberries will cook while the pie is baking.
Here’s what you need to do when you shape the bottom pie crust:
- Sprinkle some vanilla pudding mix or cornstarch.
- Place the raspberries all over the bottom and sprinkle vanilla pudding mix again.
Alternatives:
-you can use white or brown sugar, instead of vanilla pudding mix.
-replace or mix raspberries with other fruits
-for extra creamy raspberry pie use cooked vanilla pudding instead of the powder
How to serve raspberry pie
Like I mentioned earlier, there is nothing better than a hot raspberry pie with a scoop of vanilla ice cream. Here are some other sides you can put on the pie:
-other ice cream flavors such as pistachio or walnut.
-whipped cream
-chocolate syrup, white chocolate sauce
Raspberry pie – Flaky pie crust that melts in your mouth
Ingredients
Ingredients for the pie crust:
- 3 egg yolks
- 250 g butter
- 200 g powdered sugar
- 2 tsp vanilla sugar or extract (optional)
- 1 pack of baking powder (12 g)
- 400 g all-purpose flour
Ingredients for the pie filling:
- 600 g raspberries
- 1 package of vanilla pudding mix (or 2 tbsp cornstarch)
Ingredients for the top crust:
- 2 egg whites to brush the pie crust
- vanilla sugar for dusting
Instructions
- Beat the cold butter with a hand mixer. Add egg yolks, powdered sugar and vanilla sugar or vanilla extract and combine everything well.
- Mix flour with baking powder. Add the flour to the butter mixture and knead about five minutes or so. If the dough is too sticky, add more flour.
- Roll out the dough. Use two thirds of the shortcut pastry to form the bottom pie crust. Put the dough on the parchment paper and roll it out starting from center to the edges. It should have a circle shape. Smooth out the edges with your hands if necessary.
- Place the pie crust in a 11-inch baking pan. The pie crust should cover the edges of the pan completely. Use your hands to press the bottom of the crust so it is equally thin everywhere. Poke the bottom of the pie crust with a fork.
- Sprinkle some vanilla pudding mix or cornstarch on the bottom of the pie crust. Place the raspberries all over the bottom and sprinkle vanilla pudding mix again.
- Use the last third of the dough to make the strips. Roll out the dough and then cut it in strips which shouldn't be thicker than half inch. Lay the strips vertically. Use the longer strips for the center of the pie. Leave small space between the strips. Lay the rest of the strips horizontally. Again, use longer strips for central parts of the pie. If some strips are too short and the other are too long, cut them and reshape them according to your needs.
- Beat the egg whites and brush them over the pie strips and edges. Sprinkle some vanilla sugar on it, and optionally almond flakes.
- Bake the pie for 40 minutes at 170 degrees Celsius.
