Raspberry Pie with Shortbread Crust

Raspberry Pie with Shortbread Crust

Every summer when I was growing up in New Jersey my family would take a trip to Martha’s Vineyard, a small island off the coast of Massachusetts. There was this little Scottish bakery that had the best raspberry pie with shortbread crust, it was just so buttery and flakey. It was my dad’s all-time favorite pie and when we would leave the Vineyard at the end of each trip he would stop at the bakery and buy some in bulk to bring home. I’m not talking one or two – it was more like 6 pies. The majority didn’t make it back to New Jersey but they sure were delicious.

One summer we went back to the Vineyard, the Scottish bakery was closed and my dad was crushed. A few years later it reopened under new management but the pie wasn’t the same. This recipe is as close as I could get to the real thing.

 

Ingredients:

For the shortbread crust:

3 ¼ cups all-purpose flour, plus additional for rolling

2 eggs, lightly beaten

½  cup granulated sugar

4 teaspoons heavy cream

1 tablespoon freshly squeezed lemon juice

1½ teaspoons table salt

18 tablespoons unsalted butter, chilled and cut into ½” chunks

 

For the raspberry filling:

1 cup granulated sugar

1/3 cup cornstarch

½ teaspoon table salt

2 teaspoons freshly squeezed lemon juice

6 cups fresh raspberries, divided

1 tablespoon unsalted butter

 

1 egg yolk, beaten with 1 teaspoon cold water

1 tablespoon demerara sugar

 

Instructions:

For the shortbread crust:

Add the flour, egg, sugar, cream and lemon juice, and salt to the bowl of a food processor fitted with the blade attachment. Pulse for a few seconds to combine the ingredients then add the butter and pulse again until the dough comes together in large chunks. Turn out the dough onto a clean workspace and work the dough until it becomes smooth. Shape the dough into a smooth large ball. Cut the dough so that one ball is about 2/3 of the dough and form each into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Roll out the larger ball of the dough into a 12-inch circle. Evenly press it into a 9½ -inch glass pie dish, leaving an overhang of about ½-inch.  

 

For the raspberry filling:

Preheat oven to 375ºF.

Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Cook, stirring, until the sugar has completely dissolved. Bring the mixture to a boil then stir in 2 cups of the raspberries, let cook until the mixture has thickened, about an additional minute. Remove from the heat and stir in the butter. Let cool completely, about 30 minutes.

Once the mixture is cool, gently fold the remaining raspberries into the mixture. Spoon the mixture into the crust.

Roll out second dough disk on a lightly floured surface to 13-inch circle. Cut the dough into twelve 1-inch-wide strips. Arrange 6 strips across the pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press the ends into the crust edges. Brush lattice with the egg wash mixture then sprinkle with the demerara sugar.

Bake until the crust is browned and the filling is bubbling, about 35 minutes. You may have to rotate the pie halfway through cooking. Let cool and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.

 

Serves 8.

 

Comment

Print Friendly and PDF