Melting Raspberry Pie Recipe

Melting Raspberry Pie Recipe

Ingredients: Serves 6

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 (shortening)
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 200C/400F/gas mark 6 for about 40 minutes until golden brown and cooked through. Serve warm with vanilla ice cream.

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