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Thread Number: 87275
/ Tag: Recipes, Cooking Accessories
This Weekend’s Dessert |
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Post# 1118577 5/28/2021 at 12:59 (1,056 days old) by ea56  (Cotati, Calif.) |
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I baked a Raspberry Pie this morning for our weekend treat using frozen raspberries.
Raspberry Pie The night before I placed 4 generous cups of frozen raspberries into a 4 qt. bowl and placed them into the fridge to thaw. This morning I mixed together: 1 1/4 cups sugar 2 tbs. Minute Tapioca 2 tbs, + 2 tsp. cornstarch Gently mix the above mixture into the thawed berries and let it rest for 15 mins. while making the crust. Crust for 9” 2 crust pie: In a med. bowl add and mix together: 2 1/2 cups flour 1 tsp. salt 1 tsp. sugar. In a 1 cup liquid measuring cup add and blend together with a fork: 2/3 cup vegetable oil 6 tbs. ice water Pour all at once into the flour mixture and blend with fork until dough ball forms. Divide dough in half and roll between two sheets of wax paper into a 12” circle. Remove top sheet of wax paper and save for second crust, turn the rolled crust on the wax paper onto the 9” pie pan and carefully peel of the wax paper, gently fit the crust into the pan. Roll out the top crust between the same two sheets of wax paper into 12” circle. Now add the raspberry filling to the bottom crust and dot the top with 2 tbs. of butter. Remove top sheet of wax paper and carefully transfer the top crust on the wax paper onto the filled pie. Crimp and seal the edge of the pie by turning the top crust edge under the edge of the bottom crust to seal. Lightly sprinkle sugar on top of the pie, cut a small round hole in the center and make 6-7 slits around the perimeter to vent. Cover the edge of the pie with a crust protecter or strips of aluminum foil to prevent the crust from burning. Place on a baking sheet lined with parchment paper and place in preheated 425 F oven for 15 mins, then reduce heat to 350 F and continue baking for an additional 45 mins. Cool thoroughly before serving. Enjoy!
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Post# 1118655 , Reply# 1 5/28/2021 at 23:04 (1,056 days old) by CircleW (NE Cincinnati OH area) |
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Eddie, that pie looks so good! I've not had any raspberry pie in a long time.
Did you pick the berries? I have picked them every Summer for the past 40+ years, except for the last. For some reason, the crop of them around here didn't do well. I'm hoping this year will be a good one for them. | ||
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Post# 1118659 , Reply# 2 5/28/2021 at 23:19 (1,056 days old) by ea56 (Cotati, Calif.) |
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Thanks Tom, no I didn’t pick the berries. We don’t have raspberries growing wild around here, but do have lots of Blackberries in the Summer.
I discovered during the beginning of the pandemic last year that the frozen raspberries at Target made great pies. The large bag holds enough for two 9” pies and only costs $7.49. I had half a bag in the freezer and I’m trying to get our freezer emptied out in preparation for wildfire season and anticipation of power blackouts. So the pie was a nice fringe benefit. We just had a piece tonight. These bags of frozen raspberries contain quite a few broken berries so they are better for baking pies or cobblers. They have a great flavor. I found this recipe online. The tapioca and cornstarch help to set the juices so the pie cuts nicely and doesn’t run all over the plate. Some may think that 1 1/4 cups sugar is a lot, but the berries are pretty tart and the end result isn’t too sweet, but nicely balanced and still a bit tart. Eddie | ||
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Post# 1118739 , Reply# 3 5/29/2021 at 22:13 (1,055 days old) by Frigilux (The Minnesota Prairie) |
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The raspberry pie looks great, Eddie—but then again, your pies always look great.
I can trade a diner-sized green side salad for 1/4 cup of fresh raspberries on my ultra-low carb diet, which I do at least a couple of times a week. Managed to bring my A1c down to a normal 5.2 and cut my dose of Metformin in half. So, no pie, but that’s the trade-off I live with. It’s still fun to look, though, lol! | ||
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Post# 1118741 , Reply# 4 5/29/2021 at 22:48 (1,055 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Looks Great  I love making all kinds of fruit pies, I have a blue berry-raspberry pie in the refrigerator now that I made earlier in the week.
I find I can make them a little healthier by only using 1/3C sugar and 1/3C Stevia natural sweetener, I also use 2 TS of Coconut oil Tapioca flour and few spices and a refrigerated pie crust which are a little lower in calories than your scratch pie crust.
And with the Thermador Micro-Convection-Thermal oven it only takes 8 minutes to bake and the edge of the crust does not over brown.
John L. | ||
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Post# 1118803 , Reply# 5 5/30/2021 at 17:16 (1,054 days old) by ea56 (Cotati, Calif.) |
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John
Your Berry Pie looks very good! Its clear you know how to put a pie together. Using Stevia for part of the sugar is a great idea for those that need to limit their sugar intake.
But the refrigerated pie crust is actually not a more heathy choice than my homemade oil pie crust. I looked up the ingredients for both the Bake House Creations which you used and Pillsbury refrigerated pie crusts and they both use Lard and Hydrogenated Lard, both of which are not good for you. Also the Bake House Creations brand has BHT as preservative, also not a good thing to ingest. The whole reason I began to make my pie crusts with vegetable oil is because its healthier. But its also fool proof, which is why I included the instructions so that anyone reading them could make it. I’ve been baking pies for over 50 years and used just about every recipe there is for pie crust, and I’ve always made a good crust, but hands down this oil crust recipe is my favorite. It always comes out just the same, never a surprise, the flavor is delicious, its flaky and so easy that anyone can make it with success. Also I’m reasonably sure that the difference in calories for the refrigerated vs homemade vegetable oil crust is no more than 40 cals per serving , if that. No one gets fat off of 40 extra calories. Bottom line, when I make any dessert, be it pie or whatever, I know I’m not making a diet food. I want it to taste rich and flavorful. I’d rather have the real thing less often or in smaller portions. But I’m also lucky that I don’t have a health problem like diabetes. Your use of Stevia is genius for those like Eugene who MUST limit their glucose intake. BTW, I like your Corning Ware Cornflower Blue pie pan! Eddie | ||
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Post# 1118856 , Reply# 6 5/31/2021 at 07:03 (1,053 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Fruit Pies Etc Hi Eddie, Thanks for the recipe and advice on pie crusts, I know the store crusts have lard in them, which I normally try to avoid [ I also do not like all the plastic packing that you get with store crusts that gets throw away ] The store pie crusts are mostly a time saving thing for me as I am still working more than 60 hours a week and have a few other hobbies as well.
I will try your crust recipe some time and post results.
The cutting back on sugar while not medically necessary for me at this time allows me to eat more chocolate , LOL
John | ||
| Post# 1119125 , Reply# 7 6/3/2021 at 00:07 (1,051 days old) by Stan (Napa CA) | ||
Store bought crusts 
I’ve used one from Trader Joe’s that was made with butter and one from Whole Foods that used organic palm oil (I think)
Both were way better that the normal store bought. However none were better than homemade. The best one I made from scratch (flaky and flavorful) was when I used organic leaf lard. Eddie, thanks for sharing the oil crust recipe. I’ll give it a go!
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Post# 1119170 , Reply# 8 6/3/2021 at 16:58 (1,050 days old) by ozzie908 (Lincoln UK) |
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@Eddie 
I have never made a pie crust with cooking oil before until the other day I decided to give it a go after reading one of your recipes.
Had 6 huge cooking apples which I part cooked in the microwave and using sugar substitute I baked an Apple pie and a cheese and onion pie and I was so impressed with the pastry using oil I will do it all the time it was so light and flaky. Thank you so much for sharing these recipes :) Austin | ||
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Post# 1119171 , Reply# 9 6/3/2021 at 17:24 (1,050 days old) by ea56 (Cotati, Calif.) |
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Austin,
I’m so glad you tried the oil pie crust and liked it. Not only is is easy and healthier, it very light and flaky too. Both David and I love the taste of this crust. This crust is very forgiving. You can repair a tear by just pushing it back together, no dampening required.
For anyone that is going to try it be sure to dampen your counter top first it a damp sponge or dish cloth before placing the wax paper down, it will keep it from sliding while your rolling the dough. Better yet get a silicone pastry mat. They are about $7.00 on ebay and the wax paper stays put without any damping. These silicone mats are the best tool ever for baking. Easy to clean and store. Just wipe it off with a damp dish cloth, dry it and fold it up to store. I don’t know how I ever got along with out one of these. The measuring markings are also helpful, especially the measured circles in the center of the mat. I can roll out a perfect 12” circle every time just by using this as a guide. Eddie This post was last edited 06/03/2021 at 17:49 | ||
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Post# 1119172 , Reply# 10 6/3/2021 at 17:35 (1,050 days old) by ozzie908 (Lincoln UK) |
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Eddie I have a glass version of your silicone mat and never worry about rolling anything out as cold granite work surfaces are ace for pastry.
Austin
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Post# 1119173 , Reply# 11 6/3/2021 at 17:37 (1,050 days old) by ea56 (Cotati, Calif.) |
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Stan,
Your Apple Pie looks delicious! Many years ago I made pie crust from Pure Leaf Lard for awhile, and I agree it was delicious, very flaky. But these days I don’t feel comfortable about ingesting lard. I think you’ll like the oil pie crust. I just use plain old vegetable oil. Its bland so it doesn’t impart any overpowering flavor.
Eddie | ||
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