strawberry and raspberry pie

Strawberry and Raspberry Pie Recipe

See I’m one of the few that prefer to have cherry or strawberry in my pies. That’s right, I’m not the biggest fan on apple pie or crumble. So if I’m eating your apple crumble, it must be good. Either way, I know I’m not the only one out there so here is a gorgeous strawberry and raspberry pie. And because I know there is lovers out there, this recipe is for 2 pies. I didn’t want to leave one on its own.


Ingredients

For the crust:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup vegetable shortening
  • 5 to 7 tablespoons ice water
  • 1 package (16 ounces or 3 cups) strawberries
  • 1 package (6 ounces or 1 1/3 cups) raspberries
  • 2/3 cup sugar
  • 5 tablespoons cornstarch
  • 2 tablespoons brandy or 1 tablespoon vanilla extract
  • 1 tablespoon unsalted butter, cut into pieces
  • 1 large egg yolk, lightly beaten

  • Method

    1. Place flour and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, and pulse just until dough comes together (be careful to not overmix). Pat dough into 2 disks (one slightly larger than the other) and wrap in plastic wrap. Chill at least 30 minutes.

    2. Roll out larger disk of dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to 9.5-inch pie plate. Leave edges untrimmed and set aside in the refrigerator.

    3. Hull strawberries, and cut in quarters if large or cut in half if smaller. Place strawberries, raspberries, sugar, cornstarch, and brandy in a large bowl and stir until combined. Set aside. Berries are best if prepared just prior to completing pie.

    4. Preheat oven to 400°F. Remove pie shell from refrigerator. Roll out smaller disk of dough into an 11-inch circle. With a pastry cutter or knife, cut dough into 12 strips (about 3/4-inch-wide each). Fill with berry mixture and dot with butter pieces. Lay 6 dough strips across filling. Fold back every other strip slightly more than halfway. Place 1 strip perpendicular to the others and unfold strips back down. Fold back alternate strips and place another strip over filling. Unfold strips and repeat with remaining pastry strips until you have weaved a lattice pattern. Trim ends of strips and fold over with overhang of dough from pie shell. Crimp to form decorative pattern. Brush crust with beaten egg yolk.

    5. Place a sheet of aluminum foil under pie to catch any drippings. Bake 45-50 minutes or until bubbling and golden. Let cool on a wire rack at least 2 hours.