You would think that with my love of pies, that by this point in my life, I would have at least tasted Raspberry Pie. However, the sad fact is, that I had not! This is something I have been wanting to make for quite awhile, but I have to admit that I made me ridiculously nervous. Would it be too mushy? Close crust or lattice crust? How much sugar?
As with all things “pie” the best solution is to jump in, what is the worst that can happen? I might have to try again and just eat the crust? When you look at it that way, there is no reason to wait any longer.
For my first attempt, I opted for a 75/25 split between raspberries and blueberries. The reason that I decided to add the blueberries was for texture. Since I was unsure about how much the raspberries would break down in cooking, this seemed like a good insurance policy. It was a great combination, but I wouldn’t be afraid to go with all raspberries next time.
I also wanted to fancy it up a bit since my dad was going to be in town, so I cut small heart shapes out of the top of the crust and then put the same cutouts all the way around the edge. The pie was both beautiful and tasty!
Raspberry Blueberry Pie
Double Crust for 9” pie plate
crust recipe courtesy of Kate McDermott
- 2 ½ cups all purpose flour (I prefer King Arthur)
- ½ teaspoon kosher salt
- 8 tablespoons well-chilled Kerrygold Irish butter (cut into 8 pieces)
- 8 tablespoons well-chiled leaf lard (cut into 8 pieces)
- 6 – 12 tablespoons ice water
The trick to a good crust is keep everything well chilled, including the flour and bowl. I keep my pie flour in the freezer and put my metal bowl in the freezer for about 20 minutes before I start making the crust.
In the chilled bowl, mix the flour and salt together. Add the butter and lard and break the pieces apart using your hands. If you are uncomfortable using your hands, you can also use a pastry cutter, but I like to just use my fingers. Continue working the butter and lard into the flour until you have pieces of various sizes ranging from oat flakes to peas.
Once your fats have been worked into the flour, you will begin adding the water. Start by sprinkling 3 tablespoons water over the flour mixture and work in with your hands. Repeat with another 2 tablespoons water. Repeat once more with another 2 tablespoons water. At this point, a good crust goes from recipe to instinct. You will need to evaluate the crust. Is it still dry? Does it hold together well? You will need to keep adding water, a tablespoon at a time, working it in and evaluating. Once the dough holds together – stop. At this point, simply divide the dough in half and working one half at a time, form it into a chubby disk and wrap in plastic wrap and pop it in the refrigerator to chill which you prepare the filling.
- 6 cups raspberries
- 2 cups blue berries
- Zest of one whole lemon
- 1 cup sugar
- ½ cup flour
- Pinch salt
- ½ tsp. quick cooking tapioca
- Juice of ½ lemon
- 2 teaspoons butter
When cooking with fresh or frozen berries, the way to determine how much you will actually need is to use your pie plate as the measuring tool. Fill the empty pie plate with fruit until the fruit is just slightly under the lip. Since berries are juicy, you have to be careful to not overfill your crust. Once you have “measured” your berries, transfer them to your work bowl and toss with sugar, flour, salt & tapioca. Squeeze lemon over and give another gentle toss. Let berries macerate while you roll out your crust.
Roll out your bottom crust making sure the it overlaps the pie dish by about 1 inch. Add filling and dot with butter broken into small pieces.
Roll out top crust and take a small heart shaped cookie cutter and cut out hearts out of the middle of the pie. Gently lay the top crust over the filling and trim to about 1 inch overhang. Fold and seal the edges. Take the heart cutouts (cut out more if you need them) and “glue” them to the edge by dabbing them with a bit of water and attaching to the edge.
Since berry pies tend to be juicy you will want to either use a pie drip catcher or have a liner on the bottom of your oven. Cook at 425° for 15 minutes, and then turn oven down to 375° and continue cooking for another 35-50 minutes. You can tell it is down when the crust is golden brown and the filling is bubbling nicely.
Now comes the hard part – waiting. The pie must cool completely to allow the filling to set. Once it is completely cooled, cut a nice slice and enjoy on its own or with a scoop of ice cream.