Raspberry Pie
Join Todd this episode as he shows you an old-fashioned treat. Today we are making Raspberry Pie! It's tart and tangy, sweet and oh so easy to make. Enjoy!
Raspberry Pie
Crust:
2½ cups flour
1 tsp salt
2 tsp sugar
2 sticks butter, cut into small pieces
3-4 Tbsp ice water
Filling:
5-6 cups fresh raspberries
⅔ cup sugar
1 Tbsp lemon juice
4-5 Tbsp cornstarch
Crust:
• Pulse the dry ingredients and butter in a food processor until crumbly. Add ice water until it holds together when squeezed between your fingers.
• Divide in half, cover each half with plastic wrap, and refrigerate the halves for at least 2 hours, or overnight.
Filling:
• Preheat oven to 425°.
• Roll out one half of the pie crust and line the bottom of a 9” pie plate.
• In a large mixing bowl, gently stir together the raspberries, lemon juice, corn starch and sugar. Pour into the prepared pie crust.
• Roll out the other pie crust and place on top, cutting out holes or slits to let steam escape.
• Crimp the edges to seal.
• Bake at 425° for 10 minutes, then lower the temperature to 350° and bake another 30-40 minutes until the crust is golden brown on top.
• Cool completely before serving.
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