Raspberry Pie (Tart)

The pie I baked for my mum♥ Basically it represents what I love most in baked goods – lots of fruit and a just little of dough. The pie shell and cookies on top are thin, and the filling is intense and just impossibly delicious. Raspberries can be replaced by cherries, brambles, blue-/bilberries, apples, black and red currants, and their various combinations. I mentioned only those that I’ve tested by myself. You can experiment with filling for ever:) The other examples are here:
Vegan Wholegrain Apple Pie
Vegan Bramble Pie with Walnut Crumble
Vegan Black Currant Pie
Cherry Red Currant Pie
Happy Baking!:)
Serves 8-10
Takes 1 hr 45 mins (prep-35 mins, cooling of dough+filling-30 mins, baking-40 mins) + cooling


100 g cold butter
1 1/2 cup wheat flour
1 tsp ground ginger
2 tbsp sugar
pinch salt
3 tbsp cold water
4 cups (650 g) raspberries (fresh, or defrosted if frozen)
2/3 cup sugar
1 tsp cinnamon
zest from 1 lemon
juice from 1/2 lemon
3 tbsp corn starch
5 tbsp water or raspberry-infused water


For the crust:  in a medium bowl, whisk together the sifted flour, ginger, sugar and salt. Rub the cubed cold butter into dry ingredients until mixture resembles crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all water is absorbed. Knead the pastry. It should be elastic and soft, not stiff. Shape into a ball. Wrap into a plastic wrap and let chill in the fridge for 1 hour (or up to 30 mins in the freezer).

For the filling: in a heavy saucepan, combine the raspberries, sugar, lemon juice and zest, cinnamon. Place over medium heat. In a glass, combine the corn starch and raspberry-infused water until no lumps remain. Pour the starchy mixture into the saucepan and bring to a simmer. Cook until sugar has dissolved and the mixture thickened (5-7 minutes), stirring occasionally. Allow to cool.

Preheat the oven to 180°C/350°F. Prepare a medium-sized baking dish or pan (mine is 25×14 cm).
Roll out the dough on a lightly floured surface according to the size of a pan (quite thinly). Line the baking dish. Pour the cooled filling into the pie shell. Trim the excess dough, roll it out again and cut some cookies. Place them over the pie filling. Bake for 35-40 mins until slightly golden and the filling is vigorously bubbling. Allow to cool in the oven for 10 mins, remove and allow to cool completely. Leave your pie to set in the fridge, or eat warm! Enjoy!:)                       Bon Appétit!

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