This Raspberry Pie is made with an all-butter, flaky crust filled with a fresh, tart raspberry filling. With the heart cut-outs venting the pie, and a gorgeous, deep pink filling, this Raspberry Pie is fitting for any Valentine’s Day celebration.
When I first baked this strawberry pie, my kids went nuts. They LOVED it. I mean, they loved it so much that I’ve baked it almost a dozen times since. I even went so far as to freeze rhubarb so that I could continue to bake that pie even as summer transitioned to autumn.
And my kids are critical little eaters. Sugar and sprinkles aren’t enough for them. I can’t tell you how many times they’ve taken a bite of a slice of cake or cookie, only to reject it. The most commons causes of rejection are it’s: too crisp, too soft, too moist, not moist enough, and my all-time favorite reason, “I just don’t like it.” Haha!!
We have very close friends who suffer from nut and egg allergies. And whenever we have dinner with them, I love making pies. The nut-free options or limitless, and pies are egg-free. I simply substitute whole milk for an egg wash to get a golden top crust.
So when I decided to make a pie, naturally the kids asked for the same strawberry one. But, I had 2 bags of beautiful raspberries that we picked this summer that were frozen. So, I decided on a Raspberry Pie. I’ve made Raspberry Pie before, but this time I incorporated some hearts to showcase the beautiful, deep pink filling in an attempt to lure my girls into liking it.
Needless to say, the hearts did indeed lured my girls into trying the pie. My older daughter loved the crust (as usual), but rejected the filling as being too tart. And my younger one LOVED the hearts, but rejected the filling because of the seeds. 🙁 But my husbands and friends devoured the pie. All that was left was one small wedge.
I enjoyed the not-too sweet filling in this Raspberry Pie. It’s tart, and it allows the flavor of the raspberries to shine. The filling also pairs so perfectly with that golden, flaky, buttery, and rich crust. And the heart shaped vents in the crust give that Valentine’s Day touch.
- For the Pastry:
- 2¼ cups all-purpose flour
- 1 tsp salt
- 2 tbs granulated sugar
- 18 tbs unsalted butter, cold, cut into ¼-inch cubes
- ⅓ cup ice water
- For the Filling:
- 6 cups raspberries (I used frozen, so I made sure to thaw them completely before baking)
- 2 tsp grated lemon zest
- 2 tsp fresh lemon juice
- 1 cup granulated sugar
- 4 tbs quick cooking tapioca
- pinch salt
- 2 tbs unsalted butter, cut into 1/4 inch pieces
- 1 tbs whole milk (for the glaze)
- In a medium bowl combine the flour, salt, and sugar. Mix until combined.
- Add the butter, and using your fingers or a pastry cutter, rub the butter into the flour mixture until pea-sized pieces of butter remain.
- Add the water a few tablespoons at a time and mix. Continue adding water until the dough forms a ball.
- Divide the dough into two pieces.
- Flatten each piece into a 4-inch disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Place a rack on the bottom level of your oven. Place a baking sheet in the oven and heat the oven to 500 degrees F.
- Remove the pie pastry from fridge, and allow it to sit at room temperature for about 10 min.
- Mix the fruit, sugar, lemon juice and zest, and tapioca. Let stand for about 15 minutes.
- On a lightly floured surface, roll one pastry disk to fit a 9-inch pie plate.
- Fit the pastry into the pie plate, leaving a bit of overhang. The overhang will be used to crimp the sides edges of the pie.
- Place the pie filling into the lined pie plate. Chill in the fridge while rolling out the other pastry disk.
- On a lightly floured surface, roll out the second pastry disk.
- Using a mini-heart cutter, cut out hearts to vent the pie.
- Remove the pie from the fridge and place pieces of butter on top of the pie filling.
- Place the rolled out pastry on top of the filling.
- Crimp the edges of the pie to seal the bottom and top pastry.
- Using a pastry brush, brush the top of the pie with the milk.
- Place the pie on the pre-heated baking sheet. Lower the oven to 425 degrees F.
- Bake for 20 to 25 minutes until the crust is golden.*
- Reduce the oven temperature to 375 degrees F. Continue baking for 30 to 35 minutes until the juices bubble and the crust is golden brown.
- Transfer the pie to a wire rack to cool to room temperature for about 1 to 2 hours until the juices thicken.
- *At this point the edges of the crust may be getting browner much faster than the center of the pie. If that is the case, make a foil sleeve to cover the edges of the pie. Once the edges are covered, continue baking until the rest of the pie is thoroughly browned.
This post is linked to these awesome parties.