I had a craving for a Raspberry Pie.
Luckily I had raspberries in the freezer that I
froze when they were in season.
This is another pie recipe from Canadian Living Magazine.
One I have been using for years.
In fact , many of my favourite pie recipes come from
The Canadian Living Test Kitchen
1 pastry for 9-inch (23cm)
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar
Line 9-inch (23 cm) pie plate with pastry.
In large bowl, combine raspberries, sugar, flour and lemon juice.
Fill pastry shell with raspberry mixture; dot filling with butter.
Moisten edges of bottom crust. Cover with top crust. Trim and
flute edges. Cut steam vents. Brush top with milk or cream;
sprinkle lightly with granulated sugar.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F
(180°C) and bake for 45 to 60 minutes longer or until raspberries
are tender, filling thickened and crust golden.
Butter Lard Pastry Crust
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the butter/lard.
Add water, mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out (or roll with pin) and fold, like a letter, roll and fold three or four times to form layers. Cut in half and pat each half into a flat disk. Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.