Raspberry pie

AT A GLANCE

  • Serves 8 people

  •  
  • Pie
  • 600 gm raspberries
  • 125 gm caster sugar
  • 1 egg, separated
  • 55 gm (ΒΌ cup) raw sugar
  • 150 ml pouring cream
  • To serve: vanilla ice-cream or double cream
  •  
  • Shortcrust pastry
  • 420 gm plain flour
  • 300 gm cold butter, coarsely chopped
  • 80 gm caster sugar
  • 2 egg yolks
01   For pastry, process flour, butter, sugar and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Add yolks and 2 tbsp iced water and pulse until mixture just comes together. Form pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.
02   Roll out two thirds of the pastry on a floured surface to 5mm thick and use to line an 18cm ceramic pie dish. Refrigerate for 30 minutes. Preheat oven to 190C. Place raspberries into pastry-lined dish and scatter with caster sugar. Roll out remaining pastry to a circle large enough to cover pie, top pie, pressing edges to seal. Pierce a 1cm hole in the centre, brush top with eggwhite and scatter with raw sugar.
03   Bake pie for 40 minutes or until golden brown. Gently warm pouring cream in a saucepan over low heat, add yolk and whisk to combine. Using a funnel, pour cream into pie until full, then return pie to oven and cook for 10 minutes. Slice and serve warm with vanilla ice-cream or double cream.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

FEATURED IN

Jan 2007

Jan 2007

View Full Site