How To make The Gods' Raspberry Pie
-Belle Bestor DFPF73A
CRUST:
1 cup Flour
1/3 teaspoon Salt
1/3 cup Crisco
3 tablespoons Water
FILLING:
3 tablespoons Cornstarch
1/2 cup Water
2 cups Red raspberries -- canned or
-frozen and thawed 3/4 cup Sugar
3 tablespoons Lemon juice
2 cups Fresh whole red raspberries
Whipped cream
Oven 425 Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. Quickly stir in water, roll out dough, and place in 9" pie pan.Prick with a fork. Bake for 8 minutes or until light brown.For filling, dissolve cornstarch in 1/4 cup water.Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice. Bring mixture to a boil. Mix 1/4 of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix. Cook for 1 minute, and then chill.At serving time, put 2 cups remaining whole, uncooked berries into the baked crust. Pour chilled filling over berries and top with whipped cream.Absolute best pie in the world. If you use canned or frozen berries for the cooked mix, use berry juice (up to 1/2 cup) instead of the 1/2 cup water. "Perfect Fruit Pies" Storey Publishing
How To make The Gods' Raspberry Pie's Videos
Low Carb Raspberry Cream Pie (or make it Blueberry or Strawberry Pie)
You don't have to skip the dessert pies when you have type 2 diabetes or prediabetes. Our delicious low carb raspberry cream pie comes in at just 8 grams net carbs. Compare that to a normal apple pie that can clock up close to 60 grams of carbs - wowza!
Grab the recipe over on the DMP Blog here:
raspberry cream pie!!
#monkeybuttadventure #soherewer #inthekitchenwithmom #foodlover #raspberrycreampie #yummy #ohyeah #sogood #fyp
Raspberry Pie-A Tribute To Grandma, A Pie-bute
Pie Crust and Filling Recipes
Traditional Lard Crust, from the video!
2.5 cups all-purpose flour
2⁄3 to 1 cup lard(start with 2⁄3 cup!)
3 T ice water, less possibly
1 scant 1⁄2 tsp salt
*This crust is VERY flakey, be sure to let your pie set up very well before you cut it!
In the bowl of a food processor pulse together the salt and the flour. Add the lard by the chunk
and process until it looks like wet sand. With the motor running slowly add the water just until it
pulls away from the sides of the processor. Wrap tightly and refrigerate overnight.
My Grandma's Original ‘No-Fail Pie Crust’
3 Cups of all-purpose flour
1 1⁄4 cup lard
1 1⁄2 tsp salt
1 egg well beaten
1 T vinegar
5 T ice water
*If you want a truly delicious old fashioned crust, this is it!!
Sift the flour, salt, and baking soda together into the bowl of a food processor. Pulse a few times
to combine. Pulse in the lard, then add the egg, vinegar, and water. Use immediately or wrap
tightly and refrigerate-my grandma says she thinks it's the vinegar that makes this crust so
flakey!
Cypress Table Butter Crust:
2.5 cups all-purpose flour
1/2 tsp salt
1 cup VERY FRIGGIN COLD diced butter
1⁄2 cup ice water(or less depending on humidity levels)
Pulse the flour and salt to combine. Add the diced butter and pulse until the butter is well
incorporated, you should not see large pieces. With the motor running slowly add the water until
the dough pulls away from the sides of the processor. Wrap tightly and refrigerate overnight
*This is my go-to for most occasions!
Filling:
48 ounces fresh or frozen raspberries
1⁄4 cup all-purpose flour
Zest and juice of one Florida orange
1 cups granulated sugar
Stir to combine!
Roll out your desired crust and place it into a 10-inch cake or pie pan. Pour the filling in and top
with the second crust. Brush with an egg wash(1 beaten egg and a touch of water)and sprinkle
with more sugar. Bake at 350 for about 50 minutes or until golden brown. DON'T CUT IT UNTIL LATER!!
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Amazing Raspberry Rhubarb Pie
If you haven't tried the combination of Raspberries and Rhubarb, get ready for one of the most delicious combinations EVER!
Check out my Perfect Pie Crust Recipe video as well:
How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell
It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
ORDER THE BOOK ON PIE ►►
RECIPES IN THIS EPISODE:
All Buttah Pie Dough:
Roasted Blueberry Pie:
Peach Butter Slab “Hydrangea” Pie:
Black Bottom Cherry Sunflower Pie:
Epic Single Crust Apple Pie:
Apple Dumplings:
Concord Grape Meringue Pie:
Apple Cranberry Swirl Pie:
Jammy Hand Pies:
Pineapple Tarte Tatin:
Streusel for Pies:
Also featured in this video
GIR Silicone Spatulas (Set of 2):
LOOKING FOR A SPECIFIC MOMENT?
0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches
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Cheat meal Raspberry Pie recipe - Weekend berry pie
Here comes the time for a pie.
Simple and easy recipe for your cheat meal or for nice breakfast outdoors
Ingredients
For Tart:
2 eggs
300g flour
180g butter
60g of sugar (or more :))
A pinch of salt
Jam:
Raspberries (fresh or frozen)
2 tbs of starch