Professor Butter Beard’s Raspberry Pie
One two-crust pie
Crust:
2 ½ cups all-purpose flour
4 Tbsp confectionary sugar
½ tsp fine sea salt
12 Tbsp very cold unsalted butter, cut into ½” cubes
3-4 Tbsp very cold water
Filling:
5 cups fresh raspberries
Juice of 1 lime
1 cup granulated sugar
5 Tbsp cornstarch
1 tsp cinnamon
½ tsp fine sea salt
2 Tbsp unsalted butter, cut into small pieces
(Milk and granulated sugar to finish the pie before baking)
1) In a food processor, pulse together the flour, confectionary sugar and salt. Add the cubed butter and pulse until the mixture resembles very coarse cornmeal. Add 3 Tbsp cold water and pulse until the mixture comes together into a dough. Divide the dough in half. Wrap each half in plastic wrap and chill for one hour.
2) Preheat your oven to 400 degrees and place a cookie sheet on the middle rack to heat.
3) Roll the first half of the dough into a large thin circle (enough to fill your pie pan with a 1” hangover of dough). Roll the second half out to the same size circle.
4) In a small bowl, whisk together the sugar, cornstarch, cinnamon and salt. In a large bowl, gently toss the raspberries and the lime juice. Add the dry mix and gently fold to combine. Spoon the filling into the bottom crust and dot with the small pieces of butter.
5) Cut the second round of dough into large strips and lattice over the pie filling (see picture). Brush the top of the crust with whole milk and sprinkle with granulated sugar. Reduce the oven temperature to 375 degrees and bake the pie (on the preheated cookie sheet) for 60-65 minutes until the crust is browned and the filling is bubbly.
