Pie is one of the foods I learned to love just like cheesecake. It wasn’t until I started my food blog that I fell in love with pie. Ok I confess I became addicted to it and even dreamt about pie. Chocolate cream pie, cherry pie and lemon meringue pie. You know that’s a good thing when you have nice dreams about berry pie rather than nightmares about pie crust. I used to throw the crust to the birds or the squirrels (squirrels don’t eat pie crust I realized) or give it to my dad. But now it’s the part I look most forward to and I find myself eating the crumbs from the crust. Not to mention I can’t believe there are times where I’d rather eat pie than brownies. Brownies used to be the love of my life and now pie is starting to take over. But of course it’ll never take the place of my beloved cake with a mound of buttercream frosting because that would just be wrong.
Combine 3 Tablespoons sugar, 4 cups flour, and 2 teaspoons kosher salt in a large bowl. Now place the bowl in the freezer for five minutes. Yes trust me on this.
Dice 1 3/4 cup shortening and pplace it in the freezer too. Don’t put it in the bowl yet!
Add the shortening to the bowl.
Using a fork cut the shortening into the ingredients. The mixture will be crumbly.
Mix together 1 large egg with 1/2 cup of very cold water. Add it into the bowl.
Using a fork combine everything.
Form the pie dough into a flat circle.
Cover it with plastic wrap and place the dough in the refrigerator for at least 2 hours.
Flour the counter and the rolling pin. Roll the dough out into a big circle. Well a sort of circle, it doesn’t have to be perfect.
Roll the dough over the rolling pin.
Then roll the dough over the pie plate (a 9 inch pie plate).
Press the dough into the pie plate. Trim the excess dough off the edge, crimp the edges. You can either get all fancy and crimp the edges or simply take a fork and crimp the edges. It really doesn’t matter because you’re going to eat it anyway! :)
Place the pie in the fridge while you prepare the filling.
Add 4 1/2 cups of raspberries in the pie.
In a bowl of a stand mixer with the paddle attachment, combine 1 cup sugar, 1/3 cup all purpose flour, 1/2 cup sour cream, 2 large eggs (at room temperature) and 1/2 teaspoon vanilla extract.
Pour the filling over the berries. Mmmm oh my stars.
Spread it out.
Now moving onto my favorite part. The crumb topping! Combine 2 Tablespoons sugar, 2 1/2 Tablespoons packed light brown sugar, a pinch of ground nutmeg, and 1/2 teaspoon ground cinnamon.
Pour in 1/4 cup melted unsalted butter. Oh how I love butter. Mix it up.
Add in the 1/2 cup plus 2 1/2 Tablespoons flour. Mix mix!
Crumble the topping over the pie.
Mix 1 egg and 1 Tbsp of water together. Brush it over the edge of the crust.
Bake at 350 F for 60-75 minutes. To let the filling set cool for at least an hour. Then enjoy!
Recipe: Homemade Raspberry Crumble Pie
For the Crust
1 egg
4 cups flour
1 3/4 cup diced cold shortening
1/2 cup cold water
3 Tbsp sugar
2 tsp kosher salt
For the Egg Wash
1 egg mixed with 1 Tbsp water
For the Filling
2 eggs
1 cup sugar
1/3 cup flour
4 1/2 cups raspberries
1/2 cup sour cream
1/2 tsp vanilla extract
For the Crumb Topping
2 1/2 Tbsp packed light brown sugar
1/4 cup melted unsalted butter
2 Tbsp sugar
1/2 tsp ground cinnamon
pinch ground nutmeg
1/2 cup + 2 1/2 Tbsp all purpose flour
Mix together the flour, kosher salt and sugar in a large bowl. Place bowls of mixture into the freezer. for five minutes. The ingredients for the pie crust should be very cold. Dice the shortening and put it in the freezer for five minutes.
Take out of the freezer the bowl and add in the shortening. Cut the shortening into the flour with a large fork. The mixture should resemble small peas. Mix together 1 large cold egg and 1/2 cup very cold water (I put the water in the freezer). Pour it to the bowl and mix the ingredients together using a fork.
Onto a floured counter place the dough and form it into a large circle. Cover in plastic wrap and fridge for at least two hours.
Take the dough out of the fridge and take off 3/4 of the dough. I use a little more usually so it’s easier to roll out.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate and press it into the insides of the pie plate.
Crimp the edges of the pie.
While you work on the filling put the pie in the refrigerator. Mix the sugar and flour together with the mixer. Add in the eggs, vanilla extract and sour cream, and mix until combined on medium speed.
Take out the pie crust of the fridge and add the raspberries on the bottom of the crust. Add the filling over the raspberries and spread it out.
Now prepare the crumb topping. Mix together the brown sugar, sugar, ground nutmeg, and ground cinnamon. Pour the unsalted butter into the bowl and mix all ingredients together.
Stir in the flour and mix until the ingredients form a crumble topping. Crumble the crumb topping over the pie.
Mix together 1 egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
Bake the pie at 350 f for an hour plus 10-15 minutes. When the filling is somewhat firm the pie is done. Before cutting into slices allow the pie to cool for at least 1 hour on a cooling rack. The filling will set when the pie cools. Then enjoy!
