RASPBERRY PIE

Raspberry pie is a classic dessert that showcases the sweetness and tartness of fresh raspberries, perfect for warm weather and bursting with flavor.

Ingredients:

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water

For the Filling:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour and salt. Add butter and use a pastry blender or fingers to work it into the flour until crumbly. Gradually add ice water, stirring with a fork until dough forms.
3. Roll out the crust and place in a 9-inch pie dish.
4. Make the filling: Mix raspberries, sugar, cornstarch, lemon juice, and salt. Pour into the pie crust.
5. Dot the top with melted butter.
6. Roll out remaining crust and use as a top crust or make a lattice top.
7. Bake for 40-50 minutes or until crust is golden and filling is bubbly, raspberry pie is ready.

Nutrition Chart (per serving):

• Calories: 320
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 2g
• Sugar: 20g
• Sodium: 200mg

Tips and Variations:

1. Use fresh raspberries for the best flavor and texture.
2. Don’t overmix the filling, as it can make the raspberries mushy.
3. Try other berries like blueberries, blackberries, or strawberries.
4. Add a splash of liqueur like Grand Marnier or Cointreau for a grown-up twist.
5. Make a crumb topping instead of a top crust for a rustic look.
6. Use a pre-made crust for a quick and easy option.