Fresh Raspberry Lattice Pie
Yield
1 piePrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 4 ½ | cups |
raspberries
|
|
| 1 ¼ | cups |
sugar
|
|
| 5 | tablespoon |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 1 | tablespoon |
butter
|
|
| Crust | |||
| 1 | x |
pastry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1.1 | l |
raspberries
|
|
| 296 | ml |
sugar
|
|
| 75 | ml |
cornstarch
|
|
| 1 | dash |
salt
|
*
|
| 15 | ml |
butter
|
|
| Crust | |||
| 1 | x |
pastry
|
* |
Directions
In a medium saucepan, combine raspberries, sugar, cornstarch, and salt.
Cook ov er medium heat, stirring constantly until mixture boils and thickens, about 15 minutes.
Refrigerate for 1 hour or until mixture comes to room temperature.
Prepare pastry for a two-crust pie using 9-inch pie pan.
Heat oven to 425 degre es.
Pour filling into pastry-lined pan; dot with butter.
To make lattice top, cut remaining pastry into ½-inch-wide strips.
Arrange st rips in lattice design over filling.
Trim edges and flute. With any remaining p astry, form small, pea-sized balls and place over the crossings in lattice patt ern. Bake at 425℉ (220℃) for 35 to 45 minutes or until golden brown. Sprinkle with powd ered sugar before serving. Garnish with fresh raspberries and/or chocolate leav es for a pretty presentation.
