Lattice-top Raspberry Pie

The local area abounds with Pick-Your-Own-Farms. I can still remember the first time that I went to pick raspberries….I brought a 2 liter (quart) basket to fill. By the time I got home, I didn’t have to worry about crushing any berries…they were crushed by their own weight.

I learned my lesson and the next time, I brought a cooler with an ice pack for transport and many pint containers for the berries.

Fresh raspberries are delicate and delicious

Now, I generally hop on down to the local Farmer’s Market and purchase my fresh raspberries directly from the farmer.

Most pies have a solid crust on top, but raspberry and cherry pies need a lattice-top.

This recipe details how to bake a fresh Raspberry Pie with a lattice-top.

Enjoy it on it’s own or with a scoop of vanilla ice cream.

Print recipe

Serves	8
Inspiration	Modified recipe from Better Homes and Gardens

Ingredients

5 Cups fresh raspberries (or use frozen whole raspberries)
2 Tsp freshly shredded lemon peel
3/4 cups white sugar
1/3 cup all purpose flour
2 Tbsp butter
2 Tbsp whipping cream or half and half cream
1 Recipe double-crust pastry (see Crisco recipe below)

Directions


Preheat the oven to 400 deg. F

Mix together the the lemon peel, sugar and flour. Add the raspberries and gently toss together.

Prepare your pastry (I use the Crisco recipe; 2 cups of flour; ½ tsp salt; cut in 1 cup of Crisco until it is about the size of peas; add 4 tbsp cold water and mix just until it holds together. Remove about half and put on a floured surface; ensure it is together enough to roll; put some extra flour on top and then roll with your rolling pin until you are about the size of the bottom and sides of your9 inch pie plate; roll the pastry over the rolling pin and then gently unroll it over the pie plate; pastry that is overworked will get tough. Put a small amount of milk in a ramekin or small container. Using your finger, dip it into the milk and wet the pastry that is on the edge of the pie plate (leave about ½ inch overlap to make your pinch)

Transfer the berry mixture to the pastry lined pie plate. Cut the butter into about 8 pieces and place on top of the berry mixture. Gently drizzle the whipping cream over the pie mixture.

Roll out the remaining pastry. Using a kitchen knife, cut the rolled pastry into 1/2 inch strips.

You will need the longest strips for the middle of the pie, so start by laying the first two strips across the middle of the pie. Do not push the ends into the bottom crust as you will need to lift them to make the lattice.

Continue to add 1 strip in each direction, lifting the existing strips to follow and up and down pattern.

Now gently push the strips onto the bottom crust. Trim to about 1/4 inch beyond the pie plate edge. For a fluted edge, pinch the pastry up from the edge between your two thumbs and your two index fingers.

Work your way around the pie crust until all the top has been fluted

Using a little bit of milk or watered down whipping cream, dip your finger in the milk mixture and gently moisten the top of the pastry. Then take about a 1/2 tsp of sugar in a spoon and sprinkle over the top of the pastry. This will give a nice look to the top of the pie when it has been baked.

Bake the pie on a middle rack in the 400 deg F oven for 10 minutes. Reduce the heat to 350 deg F and continue to bake for about 40 or 50 minutes or until the crust is lightly brown and the juice begins to bubble through the lattice-top.