The Gods' Raspberry Pie
Submitted by stevenapril
A fresh raspberry pie with a layer of whole berries under a glossy cooked raspberry filling in a flaky homemade crust. Topped with whipped cream, this is summer pie at its peak.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s the thing about this pie: half the raspberries stay raw.
Two cups of fresh, whole berries go straight into the baked crust without any cooking at all, so they keep their bright, juicy snap.
The other two cups get cooked down with sugar, lemon juice, and cornstarch into a thick, glossy filling that gets chilled and poured right over those fresh berries.
You end up with two layers of raspberry flavor in one slice, one cooked and jammy, one fresh and bursting.
Pile whipped cream on top and you’ve got something truly special.
Pro Tips
- Chill the cooked filling completely before pouring it over the fresh berries. Hot filling will turn them to mush
- If using frozen or canned berries for the cooked portion, swap some of the water for the berry juice. It deepens the color and flavor
- The crust gets pre-baked, so prick it well with a fork to prevent puffing and keep an eye on it for even browning
- Save your prettiest, firmest berries for the fresh layer. They’re the star of the show when you cut into it
Ingredients
Directions
Oven 425 Make the crust by cutting the shortening into the flour and salt until resemble cornmeal.
Quickly stir in water, roll out dough, and place in 9 inch pie pan.
Prick with a fork. Bake for 8 minutes or until light brown.
For filling, dissolve cornstarch in ¼ cup water.
Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice.
Bring mixture to a boil.
Mix ¼ of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix.
Cook for 1 minute, and then chill.
At serving time, put 2 cups remaining whole, uncooked berries into the baked crust.
Pour chilled filling over berries and top with whipped cream.
Absolute best pie in the world.
If you use canned or frozen berries for the cooked mix, use berry juice (up to ½ cup) instead of the ½ cup water.
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