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How could you go wrong with this Classic Raspberry Pie? Best on a cold winter night, straight from the oven served with a dollop of cream. Yum!
Place 2 ½ cups flour into bowl of a food processor. Then add 1 teaspoon salt and 1 tablespoon granulated sugar. Combine ingredients. Add 1 cup butter and combine until mixture resembles coarse oatmeal, about 10 seconds. Then add 1/3 – 1/2 cup ice water, one tablespoon at a time, while mixing just until dough holds together. Do not process more than about 30 seconds. Test the dough by squeezing a small amount together and, if it’s crumbly, add a bit more water. Then divide the dough in half. Form 2 circles around 15cm in diameter. Then wrap circles tightly in plastic wrap and chill in refrigerator 15 minutes. Sprinkle a piece of parchment paper lightly with flour and place one dough disk onto baking paper and roll to around 30 cm around. Then transfer dough to a 22 cm glass pie plate and press dough into plate gently. Trim dough to 1cm overhang all around. Roll out remaining dough circles to 30cm around, and chill pie shell and dough round in refrigerator for 15 minutes.
Place 1 cup of sugar into a large bowl, add 1/4 cup instant tapioca and 1/4 cup cornstarch. Then whisk to combine ingredients. Add 6 punnets of raspberries, and toss mixture gently to combine. Once combined set aside raspberry mixture for 15 minutes to allow it to macerate.
Spoon raspberry mixture into pie shell and mound raspberries slightly in centre. Place remaining dough round over raspberry filling. Trim top dough to edge of pie plate. Tuck top dough edges under bottom dough edges. Press dough layers together to seal pie and crimp decoratively as desired. Cut steam vents into top dough using a paring knife. Place 1 egg yolk into a small bowl. Add 1 tablespoon cream. Then whisk to combine ingredients. Brush egg wash lightly and evenly over pie. Do not let egg wash pool. Sprinkle with course sugar. Then chill pie in refrigerator until firm, about 30 minutes. Move oven rack to lower third slot and preheat oven to 215°C. Line a baking tray with baking paper and place baking tray into oven. Cover pie edges with aluminium foil and place pie carefully onto hot baking sheet. Bake for 20 minutes and reduce oven temperature to 175°C. Cover pie with a piece of baking paper. Continue baking, and rotate baking sheet half way through bake, until golden brown and juices are bubbly, about 35-40 minutes. Transfer pie to a wire rack to cool completely, about 3 hours. Store pie at room temperature, loosely covered with plastic wrap, for up to 2 days.
2 ½ cups all-purpose flour, plus more for surface
1 teaspoon salt
1 tablespoon granulated sugar
1 Cup unsalted butter, frozen and cut into small pieces
⅓ - ½ cup ice water
6 punnets Driscoll's raspberries
1 cup sugar
¼ cup instant tapioca
¼ cup cornstartch
1 tablespoon thickened cream
1 large egg yolk