Raspberry Pie

Happy Pi Day! Whether you are a math geek or a baking geek, today is your day!

Unless I am participating in a link up party, I generally don't post for specific days such as today. But Pi Day?!?! Who can resist a good flaky, buttery berry pie? Surely not me!

To be quite honest with you, I did not even realize today was Pi Day until I went through my instagram feed...which consists of almost just food bloggers. I first ran to our community garden hoping that my "rhubarb" friend was there, and of course he was not. So the next stop was the store. Raspberries. Despite not being in season, they are rarely something I can avoid. I just love them, in everything, on everything, or just plain. Their price however, not so much. These cost a whopping $5.99 each. Shhh don't tell my husband! Oh well this pie was WELL worth it!!

If you decide to make this pie, I highly recommend substituting other berries or just close your eyes while they are being rung up! Happy Pi Day everyone!

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Raspberry Pie

Author: Jackie

Ingredients

• Crust
• 2 ½ cups flour plus more for rolling
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup Plugrá European-Style butter , very cold, cut into small cubes
• ¾ cup ice cold water
• Filling
• 2 cups fresh or defrosted raspberries
• 2 tablespoons sugar
• 2 tablespoons corn starch
• 1 egg lightly beaten

Instructions

1. In a large bowl, mix together flour, sugar and salt.
2. Add your cubed butter and cut it into the dough using a pastry cutter.
3. Once the butter and flour have come together forming little pea size clumps, mix in the water.
4. Gently mix the water into the dough with a rubber spatula or wooden spoon.
5. Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl. But remember, you want to keep those specks of butter in the dough…so don’t knead them out!
6. Separate the dough into two pieces and wrap in plastic wrapping.
7. Refrigerate dough for at least an hour before using, or freeze up to 1 month.
8. Place washed and dried berries in a bowl.
9. Fold in sugar and cornstarch.
10. On a lightly floured surface, roll out dough round to fit in pie plate.
11. Pour berries over the lower crust.
12. Roll out the second dough disk and place it on top of the berries and pinch the outer rim with the lower crust.
13. Brush with egg wash and sprinkle sugar on top.
14. Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
15. Serve with a scoop of vanilla bean ice cream.