![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxwWh8cz8vfY0xfOjdt3ZkyvoLLIhkF_i6PGfudpmRppAEzJOEUU_h8buBTIX0yZI5yGsmkQ_s0nOmOg9Hal3nt6vaI1E8LOLneFrbwRP8IVvRtTHPu7yddd141NJgdxzbTpSM1WdEu2r/s320/DSC01841.JPG)
When I open my pie shop (HA!), raspberry will definitely be among the more pricey pies. Not that difficult to make, not time consuming at all. But it took six 6 oz. packages of raspberries to fill the pie. And that's only because that's all I had. There's certainly room for more in there.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kehLHFT73aPBOcEJbIGoJ4PLOwe-pDEKvhNhxJs79HtJf1miyt16euNhPnTXDif4UJB_Qi9P4fhMaSAxCaStpt4JlgGe_FjYyq1rtCErOS0p4xtMsIbkc3eMmci3IYvk2HAi7Cg2CunN/s320/DSC01847.JPG)
Those 6 packages cost about $10.00
at Costco. So, yeah. That there's an expensive pie. BUT...worth every penny. Sometimes I make a pie and I think, "Hm. Yes. Delicious." Other times I make a pie and I think, "Damn. I'm good." This time was the latter.
Here's the recipe I used this week. So simple and so delicious.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iGdFl7LOtu698wuj8ttYmBsQYZZrF3rHUhYQSjbJ47kxAshY13I-i9yb4a6Z7Arca8nAnjppSAWAUJO4USKXouFXF2WwWbD6pqLmN5BwoGrgCOjhPz4VDQSZWIqFNNWby9zyFJfztk9o/s320/DSC01843.JPG)
I made some alterations to my (as yet unrevealed) pie crust recipe. Used less lard, more butter (combined salted and unsalted), less salt, more water, less vinegar, different egg...I guess I pretty much changed up every ingredient except the flour. I was very pleased with the result. In fact, I think the flour is the one ingredient that could still stand to be altered a little bit. I think if I use slightly less flour, it may be that little bit more tender. The taste of this was perfect. Buttery and sweet. Rolled out and moved very nicely.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpIahJCc5CnxNi-pupBnzaP136FtYLHGsjYeur_7RK34M1CMdi-WeSQ8b1cPjj14VeX6z4buS0L1xKSx3nqq9iL71DUcmtLzDppa0HGuSx7wJCvShAH0AJRXYzbDfxSGHxAFOy1bqr9b5/s320/DSC01838.JPG)
Tender and flaky but still stayed intact when cutting and serving. I think I'm very close to the perfect crust. I'm also getting very speedy. I timed myself from starting to put the crust ingredients together to putting the crust in the oven: 20 minutes.
And new pie weights for prebaking!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHdALkLtdG1468ZBwopi7F6iTtkRn8h64xQhZSZHfcoUyQEtWMmeg1CpW0XcD0DqMaes6apEQ7DPy3X8S-llKIb1NsEil11atrZaQhkMb-k8d1trzlpb69eCwnQd1Ya7s6IqqQ_jj4UjI/s320/DSC01839.JPG)
Notes for next time:
- When prebaking, allow the dough to overhang 1/2" to 1" around the sides. It shrunk right up in the oven. Not pretty.
Not that I actually have to remind myself of this one because it's SO obvious...next time sprinkle dark chocolate in the crust before you pour the raspberry-jammy stuff in. Duh!
Food porn:![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8LhQequw2CEB14ElPPvTGfp7IjAbdzwsiWVqXRy9xmI7NYEtLC-MTsTMnJ-Un6swFRxCMa4i_q-NOkGrOhHi0Ig8V9rdiIDiK4iQYvcnfSYMt7ta0jMYjhPNugiuE8ZTMhBjq7Uxxu88/s200/DSC01845.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wmhk82ODoYFiDPnwHJX1Zmir255g0NmW6A6tQfbfKMS805dEm8ZnxkDrymN6-0KzxuM1q90a0_NA8GPW69jN4VOdMJVIlRprN3yhh1v063mL8LrvMvjZo8x7R8pPSAs9kA2wON8vryD5/s200/DSC01848.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEck1ExZO3BBi0Z8JozqWH21Xsz6tLfjgGPMQRAOgeTUeVkVBCXNultqy0wdj3oGQJs0RG-LyR68ynjhhRzKVTq9PNmL7LKlkio1etV7TxU-EBj8cV3kzwc5Gbxruhru8RVK3fGO9KV6m/s200/DSC01852.JPG)
P.S. Wet berries are hard to photograph...all those reflective surfaces!
Next up:
Quiche Lorraine. Emeril hasn't failed me yet. A perfect Sunday morning breakfast. Maybe I'll make even make
mimosas.
2 comments:
Pretty! Now I want raspberries...
Dad says: The crust could have been baked just a tad longer...until golden. Mom says: That would likely bring out the buttery flavor more prominently. And rolling it out just a tad thinner. Bottom line - it was super delicious. There is nothing that compares to red raspberries
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