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5 from 1 vote

Old Fashioned Raspberry Pie

Old Fashioned Raspberry Pie is juicy, tart, and filled with memories.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: 500+ Best Dessert Recipes
Keyword: heirloom, pie, pie crust, raspberries, raspberry pie
Servings: 6
Author: Sweet Basil

Ingredients

For the Crust

  • 3 Cups Flour
  • 1 teaspoon Salt
  • 1 Cup Lard I use shortening, but lard does make it more flaky. I just don't use lard
  • 1 Egg
  • 1 Tablespoon Vinegar
  • 1/4 Cup Very Cold Water mix together and add to dry ingredients
    Mix till moistened and holds together.

Pie

US Customary - Metric

Instructions

For the crust

  • Mix together the flour and salt in a large bowl.
    3 Cups Flour, 1 teaspoon Salt
  • Chop the butter into 1/4" pieces and toss into the flour.
    1 Cup Lard
  • Using two knives or a pastry cutter, cut the butter into the flour until pea sized pieces remain.
  • Mix together the egg, and vinegar in a glass measuring cup.
    1 Egg, 1 Tablespoon Vinegar
  • It should be around 1/4 cup all mixed together. Now add the very cold water until it makes 1/2 cup.
    1/4 Cup Very Cold Water
  • Slowly add a few tablespoons at a time to the flour mixture and using a fork, whisk into the flour. [b]See note[/b]
  • Mix until the dough comes together but is still a little shaggy or in other words, pulls together when you squeeze it into a fist.
  • Cut the dough ball into two pieces.
  • Lay a little saran wrap out and place each piece of dough on the plastic wrap, and wrap tightly.
  • Place in the freezer for 20-30 minutes to rest.
  • Roll the dough out on a lightly floured surface.
  • Gently place the rolling pin at one end of the dough and pull the edge up over the pin and roll over the remaining dough so it's wrapped around the rolling pin.
  • Carefully unroll the dough over a pie dish, lifting the edges and allowing the dough to fall into the bottom of the plate rather than stretching and pushing it into place.
  • At this point, you could blind bake the bottom crust at this point if you desire. *see note

For the berries

  • Combine sugar, ultra gel, cinnamon and berries in mixing bowl.
    1 Cup Sugar, 1/2 teaspoon Cinnamon, 4 Cups Raspberries, 1/4 Cup Cornaby's Ultra Gel
  • Fold gently to combine.
  • Pour into pastry and dot with 2 TBSP. butter.
    4 Tablespoons Butter
  • Place top pastry over berries and seal and cut slits in top. (I usually brush the top with a little milk and sprinkle with cinnamon sugar. The milk makes it bake with a golden brown color.)
  • Bake at 450 for 10 minutes and then reduce temp. to 375 for 20-25 minutes.
  • Allow to cool before slicing.

Notes

Sometimes I only use a portion of the egg and water mixture while other times it takes the entire amount. I don't know why, so I just add a little at a time until the dough comes together.
We don't suggest anything other than the Ultra Gel but if you need to use flour try 1/3-1/2 cup. If your berries are extra juicy you could use up to 3/4-1 cup of flour.
*Head to our lemon meringue pie post for all the details on blind baking.
To freeze:
Prepare the pie up to the point of baking, wrap well in plastic wrap and foil and freeze.
Frozen pies will keep up to 4 months.

Nutrition

Serving: 1g | Calories: 478kcal | Carbohydrates: 91g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 468mg | Potassium: 211mg | Fiber: 7g | Sugar: 37g | Vitamin A: 600IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 4mg