Old Fashioned Raspberry Pie Recipe 455

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
• Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
• Place the raspberry mixture inside the pie crust.
• Lightly wet the edge of the crust with a bit of water.
• Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
• Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
• Whisk together the egg and water and brush it lightly over top of the pastry.
• Sprinkle with a bit of extra sugar.
• Place the pie on a baking sheet in case it bubbles over.
• Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
• If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning.
• Allow the pie to cool completely before slicing so that the filling will firm up.

OLD FASHIONED RASPBERRY PIE

Steps:

• Mix together the flour and salt in a large bowl.
• Chop the butter into 1/4" pieces and toss into the flour.
• Using two knives or a pastry cutter, cut the butter into the flour until pea sized pieces remain.
• Mix together the egg, and vinegar in a glass measuring cup.
• It should be around 1/4 cup all mixed together. Now add the very cold water until it makes 1/2 cup.
• Slowly add a few tablespoons at a time to the flour mixture and using a fork, whisk into the flour. [b]See note[/b]
• Mix until the dough comes together but is still a little shaggy or in other words, pulls together when you squeeze it into a fist.
• Cut the dough ball into two pieces.
• Lay a little saran wrap out and place each piece of dough on the plastic wrap, and wrap tightly.
• Place in the freezer for 20-30 minutes to rest.
• Roll the dough out on a lightly floured surface.
• Gently place the rolling pin at one end of the dough and pull the edge up over the pin and roll over the remaining dough so it's wrapped around the rolling pin.
• Carefully unroll the dough over a pie dish, lifting the edges and allowing the dough to fall into the bottom of the plate rather than stretching and pushing it into place.
• At this point, you could blind bake the bottom crust at this point if you desire. *see note
• Combine sugar, flour, cinnamon and berries in mixing bowl.
• Fold gently to combine.
• Pour into pastry and dot with 2 TBSP. butter.
• Place top pastry over berries and seal and cut slits in top. (I usually brush the top with a little milk and sprinkle with cinnamon sugar. The milk makes it bake with a golden brown color.)
• Bake at 450 for 10 minutes and then reduce temp. to 375 for 20-25 minutes.
• Allow to cool before slicing.

OLD-FASHIONED RASPBERRY TART

Steps:

• To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
• Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
• To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
• Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.

RASPBERRY CUSTARD PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

OLD FASHIONED RASPBERRY PIE RECIPE - (4.5/5)

Steps:

• Crust: 1. Mix together the flour and salt in a large bowl. Chop the butter into 1/4" pieces and toss into the flour. Using two knives or a pastry cutter, cut the butter into the flour until pea-sized pieces remain. 2. Mix together the egg, and vinegar in a glass measuring cup. It should be around 1/4 cup all mixed together. Now add the very cold water until it makes 1/2 cup. Slowly add a few tablespoons at a time to the flour mixture and using a fork, whisk into the flour. 3. Cut the dough ball into two pieces. Lay a little saran wrap out and place each piece of dough on the plastic wrap, and wrap tightly. Place in the freezer for 20-30 minutes to rest. 4. Roll out the dough on a lightly floured surface. Gently place the rolling pin at one end of the dough and pull the edge up over the pin and roll over the remaining dough so it's wrapped around the rolling pin. Carefully unroll the dough over the pie dish, lifting the edges and allowing the dough to fall into the bottom of the plate rather than stretching and pushing into place. Filling: 1. Combine sugar, flour, cinnamon and berries in mixing bowl. Fold gently to combine. Pour into pastry and top with 2 tbsp butter. 2. Place top pastry over berries and seal and cut slits in top. 3. Bake at 450 for 10 minutes, and then reduce temperature to 375 for 20-25 minutes. Allow to cool before slicing.