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With raspberry season in full swing, sometimes you will have an abundance of the ripe summer fruit. When your freezer and jam jars are full, it is time to start baking.
Before Lorin Smaha, owner of Freshie’s Lobster Co. opened her famous lobster roll restaurant (now in Park City, Salt Lake City and Jackson Hole), she was both a private chef and baker. So, when I had an overflow of the berries, she put them to go use.
The result? Arguably the best pie I have ever tasted! Try this recipe if you find yourself with any extras.
Ingredients
- For the crust:
- 2.5 cups flour
- 1 cup cold butter, cubed
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4-8 tablespoons of ice water
- 1 egg (for egg wash)
- For the filling:
- 6 cups of fresh raspberries
- 3/4 sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 2 tablespoons flour
Instructions
- Place 1.5 cups flour, sugar and butter into a food processor. Process for until it comes together (about 15-20 seconds). Add the other cup of flour and scrape the sides and pulse about 4 times for a few seconds until it comes together.
- Add it to a bowl and mix in 4 tablespoons of the cold water, and mix together to combine. If it is still crumbly and doesn’t come together, add more water 1 tablespoon at a time.
- Divide dough into two balls and refrigerate for at least an hour.
- Mix together filing ingredients, being careful not to crush the berries.
- Preheat the oven to 350 F and position a wrack at the bottom of the oven. Roll out the dough into two circles. Place one in the bottom of a pie pan. Use a fork to pierce the bottom a few times. Add the filling then top with the rest of the dough. Crimp the edges and slice a few in the top. Brush with egg wash. Return to the refrigerator for at least 20 minutes, then and bake for approximately 50 minutes or until it is bubbling.
