Raspberry Pie

By PineyCook

Impress your friends and family with your own homemade pie! This Raspberry Pie recipe breaks down each step of how to make the perfect crust and the best filling!

Ingredients

• RASPBERRY FILLING
• 2 pints raspberries
• 6 tablespoons corn starch
• 1 cup sugar
• 2 tablespoons honey
• 1 tablespoon chopped fresh basil
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon cinnamon
• 1/2 Teaspoon Ground Cloves
• Flakey Cinnamon Crust
• 2 Cups Flour
• 1 Cup Butter, very cold
• 6-8 Tablespoons of Ice Water
• 2 Teaspoons Sugar
• 1/2 Teaspoon Salt
• 3/4 Teaspoon Cinnamon

Details

Servings 1
Adapted from sites.google.com

Preparation

Step 1

First, make the crust. Mix together all of the dry ingredients in a large bowl. Cut the butter into pea-sized pieces over the bowl, or pulse together using a food processor. Add the ice water, a tablespoon at a time, mixing with a wooden spoon rather than your hand to help keep the dough cool, until fairly well mixed (it's okay if there's still some small blobs of butter). Grab a handful of the dry crumbly dough mixture and squeeze. If it holds together you don't need to add anymore water. Roll out into two circles 1 cm thick onto a well-greased and well-floured surface, then cover and refrigerate them.

Preheat the oven to 350 degrees Fahrenheit. To make the filling, simply mix together all of the ingredients in a large bowl, crushing the raspberries with the end of your wooden spoon, until well blended. Grease and lightly flour a 9-inch pan with about a 2-inch height. Place one of the dough circles in the pan, pressing the crust into the bottom of the pan. Pour in the filling, then place the second dough circle on top of the pie. Press the crust together with your thumb around the edges of the pan, then trim off any extra dough hanging off the sides with a sharp knife.

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. Place in the oven and bake for 50 minutes to 1 hour. If the crust begins to brown too quickly, remove the pie from the oven, cover the crust in tin foil, and place it back in the oven. Allow to cool to room temperature until serving.