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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 24 |
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Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe from our home economists! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. Ingredients:
3-3/4 cups king arthur unbleached all-purpose flour |
4 teaspoons sugar |
1-1/2 teaspoons salt |
1-1/2 cups cold butter |
1/2 to 1 cup cold water |
filling: |
2 cups sugar |
2/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
8 cups fresh or frozen unsweetened raspberries |
1 tablespoon lemon juice |
5 teaspoons heavy whipping cream |
1 tablespoon coarse sugar |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.
3. Roll out larger portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges.
4. For filling, in a large bowl, combine the sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
5. Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake at 375° for 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares. Yield: 24 servings.
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