Equipment
* optional
Ingredients
All-Butter Double Crust
- 315 g all-purpose flour
- 15 g granulated sugar
- 6 g salt
- 225 g unsalted butter, cubed and deeply chilled
- 90 ml ice water
Raspberry Tapioca Filling
- 900 g frozen raspberries, do not thaw
- 200 g granulated sugar
- 40 g quick-cooking tapioca
- 15 ml lemon juice, freshly squeezed
- 2 g salt
- 15 g unsalted butter, cut into small pieces
Finishing
- 1 egg, beaten
- 10 g coarse sugar
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust. Add the deeply chilled butter cubes and use a pastry blender to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
Drizzle the ice water over the flour mixture, a few tablespoons at a time, gently tossing with a fork until the dough just begins to hold together when squeezed. Divide the dough into two equal halves, shape each into a flat disc, wrap tightly, and chill in the refrigerator for at least 1 hour.
In a separate mixing bowl, combine the unthawed frozen raspberries, granulated sugar, quick-cooking tapioca, lemon juice, and salt. Toss gently to evenly coat the berries. Let the mixture sit for 15 minutes to allow the tapioca to begin hydrating.
On a lightly floured surface, use a rolling pin to roll out one dough disc into a 12-inch circle. Carefully transfer the dough to the 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch.
Pour the raspberry filling mixture into the dough-lined pie dish, mounding it slightly in the center. Evenly dot the top of the filling with the small pieces of unsalted butter.
Roll out the second dough disc and drape it over the filling. Fold the top crust overhang under the bottom crust edge, pressing to seal, then crimp the edges. Cut 4 to 5 slits in the top crust to allow steam to escape. Lightly brush the crust with the egg wash using a pastry brush and sprinkle with coarse sugar.
Place the pie in a preheated oven at 200°C/400°F and bake for 20 minutes to set the crust.
Reduce the oven temperature to 190°C/375°F and continue baking for 45 to 55 minutes. If the edges begin browning too quickly, tent them with aluminum foil. Bake until the crust is deep golden brown and the raspberry juices are bubbling thickly through the vents.
Remove the pie from the oven and carefully transfer it to a wire cooling rack. Allow the pie to cool completely, for at least 3 hours, before slicing to ensure the filling sets.
Chef's Notes
- Do not thaw the raspberries before mixing; using them frozen prevents the fruit from becoming a mushy puree and helps maintain structural integrity within the pie.
- Quick-cooking tapioca is superior to cornstarch or flour for freezing applications as it easily absorbs the excess liquid released during baking without turning gummy or clouding the vibrant color.
- Letting the tapioca mixture sit for 15 minutes before filling the pie is crucial; it gives the starch a head start on hydration since frozen fruit does not release juices immediately in the oven.
- To catch any accidental boil-over from the juicy berries, place a foil-lined baking sheet on the oven rack beneath the pie.
Storage
Refrigerator: 4 days — Cover loosely with aluminum foil or plastic wrap.
Freezer: 3 months — Wrap the fully baked and cooled pie tightly in a double layer of plastic wrap and heavy foil.
Reheating: Warm slices in a 175°C/350°F oven for 10 to 15 minutes to recrisp the crust before serving.
