Raspberry Rhubarb Lattice Pie
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Pie! No need to say anything else... Pie!
Ingredients:
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 -- 3/4 cup (125 -- 175 mL) ice water
For the filling:
⅓ cup (75 mL) all-purpose flour, plus more for dusting
4 cups (1L) rhubarb, cut into ½ pieces
2 cups (500 mL) raspberries
1¼ cups (300 mL) sugar
Freshly squeezed juice of ½ lemon
1 Tbsp (15 mL) cold butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp (30 mL) 35% cream
Method:
Preheat oven to 350ºF (180ºC).
Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.
On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 10 deep dish pie plate. Trim pastry using a sharp paring knife, and chill. Combine rhubarb, raspberries, sugar, flour, and lemon juice in a large bowl. Mix gently so you don't break up the raspberries. Pour into pie shell, and dot with butter. In a small bowl whisk together the egg and heavy cream. Roll out remaining piece of dough and cut it into 1 wide strips. Egg wash the edge of the bottom crust & weave strips together over the filling, placing extra strips around the edge. Press around edge with tines of a fork to seal well. Brush lattice and all pastry edges with egg wash and sprinkle the top with sugar. Place the pie on a baking sheet, because it will bubble over.
Bake for 1¼ to ½ hours, or until pastry is golden brown and juices in centre of pie are bubbling. Transfer to a wire rack to cool.
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How to Make Berry Pie | Homemade Triple Berry Pie Recipe with Lattice Top
Find and print the FULL recipe here:
In this episode of In The Kitchen With Matt, I will show you how to make berry pie. This homemade triple berry pie recipe also has a lattice top to it, which my friend Kelly and I show in the video. Berry pies from scratch are one of my favorite pies to make and eat. They are super easy to make, if I can do it, you can do it. Let's get baking!
This is a shorter version of a long video where I and my friend Kelly talk. If you would like to watch that version, you can find it here:
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Ingredients:
Filling
2 cups of blackberries or raspberries (220g)
1 1/2 cups of blueberries (150g)
1 cup of sliced strawberries (160g)
3 Tbsp. cornstarch (24g)
1/2 cup of white granulated sugar (100g)
1/4 tsp. cinnamon (1g)
1/4 tsp. nutmeg (1g)
1/4 cup of butter (60g)
Homemade Pie Crust (need 2 9-inch crusts)
Watch this video:
Tools:
9-inch pie pan:
Spoon
Bowls
Fondant tools:
rolling pin
whisk
sheet pan
aluminum foil
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Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
Glaze
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
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The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
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Fresh Strawberry Pie Made Easy (Simple Lattice!)
Summer means Strawberry Pie, and my strawberry pie recipe is the easiest you'll find — you'll even get that classic lattice look without all the fuss. Enjoy the sweet strawberries, perfect pie crust, and the little ingredient trick I use! Get the RECIPE:
**WATCH more Pie Videos!
My strawberry pie is made with seasonal strawberries and my Homemade Pie Crust, which I cut and lay as a lattice, giving you a beautiful peek-a-boo at those strawberries. A lattice shape works best when baking with strawberries. Strawberries release a lot of liquid when they bake, so your pie top will need to be partially open to let that liquid evaporate. If you use a solid pie crust, you're going to get a soggy bottom!
I also add some grated Granny Smith apple to this pie, which helps soak up a lot of the liquid the strawberries release and gives it another layer of texture.
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Cherry Pie with Lattice Top! #satisfying #madefromscratch #stepbystep #autumnvibes #pies #bakery