100 g/4 oz/1 cup wholemeal flour
150 g/5 oz/1.25 cups plain (all-purpose) flour
A pinch of salt
30 ml/2 tbsp icing (confectioners') sugar
100 g/4 oz/0.5 cup white vegetable fat
90 oz/3.5 oz/scant 0.5 cup unsalted (sweet) butter
75-90 ml/5-6 tbsp water
450 g/1 lb raspberries
45 ml/3 tbsp granulated sugar
Vanilla ice cream, to serve
Mix together the flours, salt and icing
sugar. Beat together the white fat and butter. Gradually work in the
flour mixture and water, using an electric beater or wooden spoon. The
mixture will be very soft. Draw into a ball and wrap in clingfilm
(plastic wrap). Chill for 1 hour.
Cut the dough in half. Roll out one half on a well-floured surface and
use to line a 23 cm/9 in pie plate. Mix the raspberries with the
granulated sugar and pile into the plate. Brush the edges with water.
Roll out the remaining pastry (paste) and use to cover the pie. Trim
the edges, then press all round with the prongs of a fork to decorate.
Make a small slit in the centre to allow steam to escape. Place on a
baking (cookie) sheet. Bake in a preheated oven at 200°C/400°F/gas
mark 6 for about 40 minutes until golden brown and cooked through.
Serve warm with vanilla ice cream.