Equipment
* optional
Ingredients
Pie Crust
- 315 g all-purpose flour
- 10 g granulated sugar
- 5 g fine sea salt
- 225 g unsalted butter, very cold, cut into 1cm cubes
- 90 ml ice water
Raspberry Filling
- 750 g frozen raspberries, do not thaw completely
- 180 g granulated sugar
- 45 g quick-cooking tapioca
- 15 ml lemon juice, freshly squeezed
- 2 g fine sea salt
- 15 g unsalted butter, cut into small pieces
Egg Wash & Topping
- 1 egg, lightly beaten
- 10 g turbinado sugar
Nutrition (per serving)
Method
In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold butter cubes and cut them into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Drizzle 60ml of ice water over the flour mixture. Gently toss with a fork until the dough starts to clump together, adding up to 30ml more ice water if dry. Divide the dough in half, shape into two flat discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
In a large mixing bowl, combine the frozen raspberries, granulated sugar, quick-cooking tapioca, lemon juice, and salt. Toss well to coat the berries and let the mixture sit for 15 minutes to allow the tapioca to begin hydrating.
On a lightly floured surface, roll one dough disc into a 30cm circle. Carefully transfer it into a 9-inch pie dish, gently pressing it into the bottom and sides without stretching the dough.
Pour the raspberry filling evenly into the pie crust, mounding it slightly in the center. Dot the surface of the filling with the small pieces of butter.
Roll out the second dough disc and place it over the filling. Trim the overhanging dough to about 2cm, fold the top edge under the bottom edge, and crimp to seal. Cut 4 to 5 slits in the top crust to vent steam.
Place the assembled pie in the refrigerator or freezer for 30 minutes. This relaxes the gluten and ensures the butter is completely cold before baking, which prevents shrinking.
Preheat the oven to 200°C (400°F). Brush the chilled top crust evenly with the beaten egg and sprinkle with turbinado sugar.
Place the pie on a foil-lined baking sheet to catch drips. Bake at 200°C (400°F) for 20 minutes, then reduce the temperature to 190°C (375°F). Continue baking for 45 to 50 minutes, or until the crust is deep golden brown and the juices are bubbling thickly through the vents.
Transfer the pie to a wire cooling rack. Allow it to cool completely for at least 3 to 4 hours before slicing so the tapioca can fully set the juices.
Chef's Notes
- Quick-cooking tapioca is superior to cornstarch or flour for frozen fruit pies because it can withstand the extra liquid released by freezing without turning cloudy or gummy.
- Do not skip the resting period for the berry mixture. Tapioca granules need time to absorb the surface juices of the thawing berries to cook properly.
- Baking the pie on a preheated baking sheet lined with foil not only catches messy drips, but also conducts intense heat directly to the bottom of the pie dish, helping to prevent a soggy bottom.
Storage
Refrigerator: 4 days — Cover loosely with foil or plastic wrap. Crust will soften over time.
Freezer: 3 months — Can be frozen baked or unbaked. If unbaked, bake straight from frozen, adding 15-20 minutes to bake time.
Reheating: Reheat slices in a 175°C (350°F) oven for 10-15 minutes to re-crisp the crust.
