How many of us keep tapioca in our pantries just for raspberry pie? I’m sure many of us do. I’m here today to give you an alternative to making raspberry pie without tapioca! You can make a perfectly lovely raspberry pie with just plain old flour! Read on, and I’ll share this recipe with you.
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Are you craving summer? I sure am, and baking this raspberry pie filled my kitchen with wonderful summer smells. Nothing beats a raspberry pie baking in the oven! And to think you can whip one up today with simple pantry staples! My daughter made this pie. She’s 14. That’s how easy and simple it is. Let’s get started!
What you need to make a raspberry pie (that doesn’t include tapioca;))
- Fresh or frozen raspberries. I used frozen, and they worked out perfectly. They are less expensive, also.
- Sugar. I used white sugar.
- Lemon juice…either freshly squeezed or bottled.
- Flour. White flour is the best for this recipe, but if you want to try whole-wheat, give it a whirl!
- You need a crust. I made my own, and I’ll give you the recipe below, but go ahead and buy one in the refrigerated section if you are running short on time. I’ve been there, believe me.
- A pie plate– I love this one!
How to make this easy, no-fail pie crust.
- Place 2 cups of flour in a mixer. Or you can make it in a bowl, if you don’t have a mixer.
- Add 1 teaspoon of salt. I like to use pink himalayan salt.
- To this, add 2/3 cup of lard. I love to use lard. It makes a tender, perfect crust. You can go ahead and use shortening if you already have it, but I encourage you to try lard if you haven’t already.
- Mix these ingredients in a your mixer, or by hand with a pastry cutter until the lard becomes pebbly.
- In a small bowl, whisk together 1 egg, 2 tsp of apple cider vinegar and 3 1/2 tbsp of cold water. If all you have is white vinegar, go ahead and use that.
- Add the wet ingredients to the dry ingredients. Mix until it forms a ball. If you find that there is extra dry bits at the bottom, add a tablespoon or so of water at a time until it becomes a ball.
- Divide the dough in half, and roll out to fit your pie plate.
Putting your raspberry pie together!
- Measure 4 cups of raspberries. Either fresh or frozen.
- Add 3/4 cup of white sugar and 1/4 cup of white flour to the raspberries. Stir well.
- Pour the raspberries into the pie plate on top of the bottom crust.
- Sprinkle 1 tablespoon of lemon juice on the raspberries.
- Roll out and cover the raspberries with the top crust. Crimp or pinch the dough layers of the top and bottom crusts together.
- With a sharp knife, cut slits in the top crust. This will allow the steam to escape while it’s baking.
- Bake the pie at 350 degrees F for at least 45 minutes if your berries are frozen. Start checking it at 30 minutes if the berries are fresh.
- When your crust is nicely browned, and the filling is bubbling up through the slits, take it out of the oven and let cool on a cooling rack or hot pad.
Tips for making your raspberry pie.
- Make sure the dough is not too dry. It’s easier to add a bit of flour on your counter when rolling it out, than to be frustrated by cracking dough.
- Don’t skip the white flour. White flour is the thickener.
- You can mess with the sugar amount, but I’ve minimalyzed it to 3/4 cups… and some of my family said it was a little bit tart. I thought it was just right. Add or take away some sugar to adjust the taste to suite your preferences.
- Make sure to bake the pie long enough. An underdone pie is gross. The crust will be soggy, and the filling won’t form a thick sauce.
- Wait until the pie is totally cooled. Otherwise it will run a bit, and look like mine;)
- Lard is best. Shortening will work, but I think lard is the bomb.
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Check out my blueberry pie recipe here.
Raspberry Pie Recipe
This beautiful pie is a wonderful reminder that summer is coming!
Ingredients
Pie Dough
- 2 cups all purpose flour
- 1 tsp salt I like pink himalayan
- 2/3 cup lard or shortening
- 2 tsp apple cider vinegar
- 3 1/2 tbsp cold water
Raspberry Filling
- 4 cups fresh or frozen raspberries
- 3/4 cups white sugar
- 1/4 cup all purpose flour
- 1 tbsp fresh or bottle lemon juice
Instructions
Pie Dough
- Measure the flour, salt and lard in a mixer bowl, or in a medium bowl.
- Combine until the lard and flour become pebbly.
- In a small bowl, mix egg, vinegar and water together. Add to dry ingredients and combine.
- Divide ball of dough in two, and set one aside.
- Using a rolling pin, roll out the first ball of dough on lightly floured surface to fit your pie plate.
- Lay the rolled dough in the pie plate.
- Turn the oven on to 350 degrees F.
Raspberry Filling
- Measure raspberries in a large bowl. Add sugar and flour. Mix well.
- Pour the raspberries into the pie plate with the bottom crust already inside it.
- Sprinkle lemon juice on top of the raspberries.
- Roll out the top crust and crimp the two crusts together. With a sharp knife, cut slits in the crust to allow steam to escape while baking.
- Bake in hot oven for at least 45 minutes. Allow to cool completely before cutting.
- Enjoy with ice cream!
Notes
- Make sure the dough is not too dry. It’s easier to add a bit of flour on your counter when rolling it out, than to be frustrated by cracking dough.
- Don’t skip the white flour. White flour is the thickener.
- You can mess with the sugar amount, but I’ve minimalyzed it to 3/4 cups… and some of my family said it was a little bit tart. I thought it was just right. Add or take away some sugar to adjust the taste to suite your preferences.
- Make sure to bake the pie long enough. An underdone pie is gross. The crust will be soggy, and the filling won’t form a thick sauce.
- Wait until the pie is totally cooled. Otherwise it will run a bit, and look like mine;)
- Lard is best. Shortening will work, but I think lard is the bomb.
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