Raspberry Pie
Looking to make a scrumptious Raspberry Pie? This recipe will guide you through creating a delicious dessert with a flaky crust and a sweet and tangy raspberry filling.
Looking to make a scrumptious Raspberry Pie? This recipe will guide you through creating a delicious dessert with a flaky crust and a sweet and tangy raspberry filling.
- Carbohydrate 261.313916668945 g
- Cholesterol 122.012500052324 mg
- Fat 49.2388583463058 g
- Fiber 32.3279999230418 g
- Protein 6.46730832101845 g
- Saturated Fat 29.2471800123022 g
- Serving Size 1 1 - 9 inch pie (844g)
- Sodium 336.595000128246 mg
- Sugar 228.985916745903 g
- Trans Fat 4.16886499938547 g
- Calories 1454 calories
Step-by-step
- Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
- Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Replacing fresh raspberries with frozen berries requires draining excess liquid completely and increasing the cornstarch measurement by two teaspoons to prevent a soggy bottom crust. Historically, fruit pies served as a method for preserving summer harvests through heavy sugar preservation and high-temperature baking. Understanding how starch gels under thermal energy ensures the filling sets properly without turning runny.
Managing Filling Consistency and Heat Distribution
Combining cornstarch and quick-cooking tapioca creates a dual-action thickener that stabilizes high-moisture fruits effectively. Allowing the berry mixture to sit before assembly gives the starch granules time to hydrate partially in the fruit juices, which initiates the thickening process prior to baking. Baking begins at a high heat of 425 degrees Fahrenheit for 15 minutes to set the pastry structure rapidly before reducing the ambient temperature to 350 degrees Fahrenheit for the remaining 45 minutes to cook the interior filling thoroughly.
- Vent the top crust adequately with sharp knife slits to let internal steam escape and prevent upper crust separation.
- Store baked pastry at room temperature for up to two days, or refrigerate for up to four days covered loosely with parchment paper.
- Dotting the top of the fruit layer with precisely four tablespoons of butter adds dairy solids that enrich the internal gelatinized juices as they melt.
