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Lattice-Top Red Raspberry Pie

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Strawberries may get all the summer berry-pie glory, but we're partial to raspberries — especially under a classic lattice crust, so the top of the filling caramelizes and browns."

List of Ingredients

For the Crust:
â—¦ 2 cups flour
â—¦ 1 teaspoon kosher salt
â—¦ â…” cup plus 2 tablespoons vegetable shortening, chilled
â—¦ 1 tablespoon milk
â—¦ 1 tablespoon sugar

For the Filling:
â—¦ 1 cup sugar
â—¦ 3 to 4 tablespoons flour
â—¦ Pinch kosher salt
â—¦ 5 cups fresh or thawed frozen raspberries, stemmed
â—¦ 2 tablespoons unsalted butter, cut into small pieces


Recipe

Make the crust:
Whisk together flour and salt in a large bowl. Using a pastry cutter or 2 table knives, cut shortening into flour mixture until it resembles coarse meal flecked with pea-size pieces of shortening. Sprinkle in 6 to 8 tablespoons ice water, stirring dough with a fork until it begins to hold together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until it becomes smooth. Divide dough into two balls, one slightly larger than the other, and flatten each slightly to make a disk. Wrap disks individually in plastic wrap and refrigerate for 1 hour.

Make the filling:
Combine sugar, flour, and salt in a large bowl. Add raspberries and gently toss until well coated. Set filling aside.

Heat oven to 375° F.
Roll larger dough disk out on a lightly floured surface into an 11-inch round, then fit it into a 9-inch glass pie plate. Transfer filling to pastry bottom and scatter butter over fruit. Roll the remaining dough disk out on the lightly floured surface into a 10-inch round, then cut it into eight 1-inch-wide strips. Weave dough strips on top of filling to make a lattice-top crust, fold edges of dough under, and crimp edges. Brush lattice crust with milk and sprinkle with sugar. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60 to 70 minutes. Let pie cool for several hours before serving.


Makes one 9-inch pie