Easy Raspberry Pie
This works well with my method of freezing excess fresh Raspberries (after adding some to my morning cereal) and thawing some tubs out when needed for pies (even years later).
- A three-pound plastic butter tub holds just the right amount of Raspberries for one pie.
- Put one (3 lb) tub of Raspberries from your freezer into your refrigerator to thaw two days before you plan to make a pie.
- Then drain the raspberries in a colander sitting over a 2-quart pan to catch the juice (takes about 4 hours). Use a butter knife to split the mid-section of the raspberries (probably still icy) open so they warm and drain evenly.
- While raspberries are draining, make enough pastry dough for a 10 or 11 inch pie top and bottom (any extra dough can be used to make Cinnamon Rolls).
- Set out about an ounce of butter to soften for later.
- Mix enough Corn Starch to make a thick mixture in a half-cup of water, stirring constantly.
- Add a half cup of granulated sugar to the raspberry juice.
- Bring the pan of raspberry juice to a boil and slowly pour in the corn starch, while stirring the juice continuously until the juice changes from milky to clear.
- Turn off the heat and fold in the drained raspberries.
- Roll out the bottom pie dough and put it in a greased 10 or 11 inch pie pan. Use a butter knife to trim the dough along the pie pan edge and fold this scrap dough thoroughly into your remaining dough. Note: An easy way to pick up the rolled dough is to press your roller gently against the edge of the dough while lifting this edge up with a knife. Coax the dough onto the roller as you roll it up. Place the roller over the far edge of the pie pan and simply unroll the dough onto the pan. Use the same procedure to roll on the top dough.
- Pour your thickened raspberry sauce into the pie and spread evenly.
- Roll on the top pie dough, making sure the edges slightly overlap the bottom dough.
- Use both your thumbs and index fingers to "pinch" the two layers of dough together around the entire pie. Then use a fork to gently push the top edges down so they won't burn while the pie cooks.
- Gently rub a small amount of soft butter across the top pie dough. Then lightly sprinkle granulated sugar over the pie.
- Use a pointed knife (steak knife) to pierce the top pie dough about every 2 inches, so the air can escape while the pie cooks.
- Place your pie in the oven and place a catch pan under it (see picture) to catch any drippings.
- Any remaining dough can be used to make simple Cinnamon Rolls: Roll this dough into a roughly rectangular patch. Then spread (the remaining) soft butter onto this dough, followed by generous sprinklings of granulated sugar and cinnamon. Carefully roll this dough into a long roll and pinch the ends closed. You can carefully stretch this roll as needed to smooth out the size (about 1 inch diameter). Cut this roll in half, pinching the ends closed again. Put these rolls onto a section of aluminum foil or small tray and put them in the oven where you can reach them before the pie.
- Bake the pie and rolls at 350ºF. After a half hour, remove the cinnamon rolls, but leave the pie to bake for a full hour.