FEATURE RECIPE
Raspberry pie

Raspberry pie

Serves 8



Pie
600 gm   raspberries
125 gm   caster sugar
1   egg, separated
55 gm (¼ 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


1 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.
2 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.
3 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


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