This past weekend my boyfriend got a hankering for pie. I haven’t baked in quite some time but I do really enjoy it. There is something therapeutic about keeping your hands and mind busy while creating something out of nothing. I decided I’d surprise him with an awesome raspberry pie made from scratch as a symbol of my comeback to the flour and oven!
I wanted to use a filling that was different than anything else I’ve baked before. I don’t have a lot of experience with creating my own pie filling, so I wanted to challenge myself a bit. His favorite pie is apple, but that seemed a bit too generic for this project. Berries grow like crazy here in Texas during the Summer, and blueberries would be the obvious choice, but I wanted to work with something I’ve never tried myself. Oddly enough neither one of us had ever tasted raspberry pie, so I made that my mission. What better filling to use for the summer than something tart and refreshing?
I like to always make my own dough. Homemade dough makes all the difference in baking. You get to knead, roll, and mold it exactly to your taste. This is where you get to show it was made with love because homemade dough from scratch is NOT EASY! It will always be appreciated and put smiles on faces!
I started with:
- 2 ½ cups all-purpose flour
- ½ teaspoon pink Himalayan salt (but regular salt is fine)
- ½ teaspoon granulated sugar
- 1 cup grass-fed unsalted butter (COLD)
- 1/2 cup cold water
- 9″ pie pan
- 1 egg
Remember, these preferences in ingredients are just what I used. There is nothing wrong with regular salt and butter. I would just say to make sure you use unsalted butter in this recipe.
You’re going to save the egg for later when you cover the pie. Mix your dry ingredients together well in a large bowl. Start adding slices of the butter and smash it in with a fork while mixing to get some texture. You want your butter to be cold but not solid hard. Let it be soft enough to mash without hurting your poor fingers, but not melty or warm. Cold moisture is what you need to get the mixture to start forming together. The consistency should start to look clumpy. Start pouring in your water a little at a time and mix. Continue doing this until you see the mixture getting thick and forming. I put ice cubes in my water to make sure it was nice and cold so that it doughs up quickly. You do not want your dough too wet or it will just be a sticky mess. So add your water slowly as you may see that you don’t need as much as I used. This is the part of baking that I love because you have to really focus on your results and make it your own. This is when I get to tune everything else out and just create.
Start spending some time kneading and mixing the dough together in your hands to get a nice thick ball. Separate into two equal sized balls. You will use one as the bottom and one as the top crust. We recently threw out our cutting board, so I just sprinkled flour across our countertop and began rolling it. Depending on how you like your crusts you can roll it thin or about a 1/2 thick. Line your 9″ pie pan with one of your pieces. Preheat your oven to 425 degrees. Go ahead and roll out the other dough ball to get it ready.
Raspberry Filling Recipe
- 5 cups Raspberries
- 3/4 cup granulate sugar
- 1/3 cup all purpose flour
- 1/2 tablespoon lemon juice
- 1/2 tablespoon nutmeg
In a large bowl mix together the raspberries, sugar, flour, lemon juice, and nutmeg. Toss gently. It is inevitable the raspberries will smash and start juicing up. This is okay! Just try to not mash it up. You want some whole raspberries and not just jelly. Although, this also makes a great jam if you were to.
Fill your pie with the mixture. You can slice it into 1/2 strips to weave them as I did, or you can just top it right across your pie and make slits for vent holes. It’s totally up to you! Crimp the edges to together with a fork. Mix your egg from earlier with a tablespoon of water and brush lightly over the top of your crust. This will make it nice and crispy brown! You can sprinkle a little bit of sugar over the top and it’s ready to bake!
You may want to set the pie on a baking sheet to prevent any problems if it bubbles over. Bake for 15 mins at 425 degrees and then lower your temperature to about 375 degrees and bake for 40 minutes. Depending on your oven you may need to adjust the time to compensate. Keep a good eye on it. You can always add some foil to cover your crust if you notice it is browning quicker than the filling is cooking. You will know the filling is cooking right if it is bubbling. If you do need to add foil to the crust make sure to tent it or just add to the edges to cover.
Let your pie cool completely to give your filling some time to thicken and firm. If you don’t mind cobbler style then dig in! I noticed that after a day in the fridge the pie was perfectly firmed and not as gooey. Both ways are great! It tastes the same either way 😉