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Raspberry pie

You'll need

  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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2007

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