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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 0 |
Recipes with Raspberry Pie
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Directions: Toss 4 cups raspberries and 1 cup sugar together.
Stir together 1/3 c. Creme de Cassis and 4 T Corn Starch, add 1 t. salt and 1T lemon juice stir.
Add Corn Starch/Creme de Cassis to the Raspberry mixture.
Add Raspberries to the pie shell.
Put 2 T worth of little butter chunks on top of the raspberries and add 3 thin slices of lemon.
Add top crust.
Bake on 425 for 15 minutes, reduce heat to 350 and cook for 30-40 minutes more.
I used frozen raspberries - Stick them in a collander (in a bowl if you want to retain the fluid for some reason). Thaw berries. Use very little of the fluid for the filling.
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Buttermilk Pie Crust
1 38/125 Pound(s) flour
163/2500 Pound(s) sugar
4/23 Ounce(s) salt
1/2 chilled and diced butter, unsalted
4 43/249 Ounce(s) chilled shortening
937/10000 Quart(s) buttermilk |
Directions:
Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.
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