Flaky and scrumptious homemade pie crust, filled with sweet and tart fresh Summer raspberries. No whip cream on this little pie – just Creme Fraiche! Perfection to say the least!
When August comes – so does fruit pie.
Not just any fruit pie, raspberry pie! Rustic Raspberry Pie!
Had to mix Rustic in the title to make it sound even fancier!
Raspberry pie holds a special place in my heart y’all.
My Grandma Ruth makes one heck of a Raspberry Pie. It’s one of the things that I look forward to in August….actually all Summer long but we always eat it in August. And a blueberry pie too, but i’ll save that for later 😛
See in my neck of the woods, everything tends to ripen a little bit later than everywhere else which is why we eat raspberry pie in August.
I cherish my memories picking berries in the Summer in Northern Wisconsin when I was younger, and then watching my grandma make a pie. It was magical.
I remember one specific time, on a Sunday hours before we were leaving the cabin – we begged our Grandma to whip us up a pie with the berries we just picked to take home with us.
And she did.
I remember eating that pie the second my sisters and I got home. We totally split that pie into thirds and ate it right then and there. We’re all obsessed.
Part of my family gets together for an annual cabin party around this time of year, and my Grandma ALWAYS makes her pies; raspberry and blueberry. Everyone adores her pie in my family!!
The thing that I love the most about raspberry pie, is that tartness from a raspberry. I LOVE tart anything. Plus it’s sweet and oh so satisfying. I usually don’t care for whipped cream on fruit pies, and just discovered how AH-MAZING creme fraiche is on top of this pie!
Holy cow did it go perfectly.
Creme fraiche is so similar to sour cream. It’s a european thing that is often eaten with fruit. It might sound a little strange to put something like sour cream on top of a pie instead of whipped cream, but i’m telling you…YOU MUST TRY IT.
My grandma doesn’t put creme fraiche on it, that’s my touch.
This recipe uses a homemade crust that uses lard…why lard?! Because that’s what my Grandma uses! She swears by it, that it gives the flakiest crust.
And my goodness, does it ever.
I’m sure butter crusts are great, but there’s something about this lard crust that I can’t get enough of. I use the same crust for apple pie.
And besides, never argue with Grandma – they’re always right!
Enough pie chatter, here’s the recipe, Enjoy 🙂
- 2 C. flour
- ¾ Tsp. salt
- ½ C. lard, cold
- 2 Tbsp. butter, cold
- 5-7 Tbsp. water, iced cold
- 4 Pints raspberries
- 6 Tbsp. flour
- 1 C. sugar
- 2 Tbsp. butter
- 1 egg
- 1 Tbsp. sugar to brush top
- Creme fraiche
- First, preheat oven to 425 F. Wash and drain the raspberries.
- Place raspberries in a medium sized bowl. Add the flour, sugar and mix. Set aside.
- For the crust, in a large bowl add flour, salt and mix. Using a pastry blender or fork (or food processor) cut in lard and butter until looks like cornmeal (some large and small pieces.)
- Next, slowly add water by the Tbsp until comes together in a ball mixing loosely with a fork. You want just enough flour to only form a ball and to be able to roll out with. Once dough is in ball form, divide into 2.
- Next, on a lightly floured surface, roll out one dough ball to fit your pie pan and a couple extra inches. Place in pie pan carefully.
- Add raspberry mixture over dough and spread evenly. Top with little bits of butter.
- Repeat rolling out dough, with 2nd ball. Place over pie. Pinch of fold crust in an upward motion like pictured (or any form of seal design.)
- Slightly beat egg in small bowl. Brush over top pie crust. Sprinkle top with sugar.
- Place in oven with edges covered with foil, bake at 425 for 15 min. With pie still in oven after 15 min, lower temperature to 350. Bake for another 30-45 min or until lightly brown. Remove foil when 15 min of baking is left.
- Let pie cool to room temperature before eating. Serve with dollop of creme fraiche.
I hope these pictures reduce the possible anxiety of making a pie from scratch.
Making a pie like this isn’t too terribly difficult!
Don’t skimp and buy pre made crust too 😉
Thank you for visiting LEFT SIDE OF THE TABLE today! Have a fabulous Monday!