Warning: this is a food post. I am sharing recipes. If you enjoy food, you might want to continue reading.
So on Thursday night I had a hankering for pie. It just happens to be summer berry season, so a wonderful berry pie sounded amazing. I love raspberries. Raspberry pie it was.
It’s really, really easy to make raspberry pie. The most time consuming part is the crust, and even that doesn’t take long once you get the hang of it.
Crust (this makes a double crust):
1 cup butter
2 1/2 cups flour
a bit of salt
3-6 tablespoons ice cold water
Mix the flour and salt together, cut the butter into the mixture with a knife until you have little crumbles. Add the water a tablespoon at a time. Basically, you want to use as little water as possible, but you don’t want a dried out crust. It needs to make a nice round ball of dough, not too sticky, but easy to roll out. Divide the big ball into to smaller balls. Roll out one to use as the bottom crust.
The filling of the raspberry pie!
4 cups raspberries
1 cup sugar
a bit of cinammon
1/3 cup flour
Mix all of the ingredients. Don’t forget the flour! If you do, you will have runny, soupy pie. Put the filling in the crust. Roll out the second ball of dough and place it on top of the raspberry filling. Cut a few strips in the center of the pie crust, making a little star.
Bake at 350 for about an hour.
So so so so so delicious! I think it’s best served warm with vanilla ice cream but I didn’t have any ice cream so I made whipped cream instead. So easy too! Just mix some whipping cream with a little vanilla and sugar at a high speed for 10 minutes or so. Yum!
I wish I had pictures of my finished product to show you.
This is making me want to eat a piece….for breakfast!