Hello, everybirdy. These next three recipes are going to be similar in the fact that they are all pie’s and the reasoning behind this is simple. The next three characters are siblings. Two are biological siblings and the other one is an adopted sibling. Meaning the two siblings adopted the third sibling. 

The third sibling in question is Freminet. He is a character from Fontaine who is an experienced professional diver. He and siblings are from an orphanage. 

The recipe that we are going to be making for Freminet is a Raspberry Pie that comes from Crazy for Crust. But the only difference that I am going to make is use my butter pie crust. Not because it is better. I am just more comfortable using this pie crust. 

There is nothing wrong with buying your pie crust from the store. But I simply like making the dough. 

For that you are going need

• 2 cups (250 g)  flour
• ⅔ cup (151 g) butter or shortening (I have used both and I like them both. But butter pie crust is going to be flaker). 
• 1 tsp salt 
• Ice cold water 

You are going to add you flour and your salt to a large bowl. 

Cut in your butter or shortening with a pastry knife or two forks. 

Add in your ice cold water 1 teaspoon at a time until no flour sticks to the side of the bowl and everything is coming together. 

Wrap in plastic wrap and place it in the freezer until you are able to use it. This only take about 10- 15 minutes. Trust me you don’t want to be working with frozen pie crust. 

Now on to the Pie itself. 

You are going to want 

• 5 cups (661 g) raspberries fresh or frozen. 
• ⅔ cup (134g) granulated sugar 
• 1 tablespoon lemon juice 
• 4 tablespoons (32g) cornstarch 

Preaheat your oven to 425 F. 

Roll out one of your pie crust to the desired size of your pie plate. I find it easier if you roll it out a little bit larger than needed. That way if you don’t have enough of the top layer you can protect your pie. 

Stir together your pie filling ingredients together. This includes the raspberries, sugar, lemon juice and cornstarch. Pour this into the prepared pie plate. 

Just as a precaution you should place a cookie sheet under your pie plate so it won’t drip in your oven and cause a huge mess. 

Add on your top layer. 

Bake for 10 minutes at 425 F and then lower the temperature to 350 F and bake for another 30 to 35 minutes or until the crust is golden. 

I love making pies. It is just so good. So simple to make and so much fun. 

I hope that you like this recipe. There are definitely going to be more like this in the future. Feel free to check out some of my previous recipes. Remember to like and subscribe for more unique recipes and stories. Thank you. 

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Pie Crust

Once you learn how to make this, you will rarely go back to store-bought pie crusts.

Course Dessert

Cuisine American

Keyword Crust, Favorite Recipe, Pie

Prep Time 15 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 Pie

Author Betty Crocker

Cost Per Slice $0.08 | Per Batch: $1.22

Ingredients

• 2 cups flour
• 1 tsp salt
• ⅔ cup butter or shortening butter makes it flakier!
• Ice-cold water

Directions

• Whisk your flour and salt together in a medium bowl. Cut in your cold shortening (or a cold mix of shortening and margarine) using a pastry blender or a simple dinner fork. Work it gently until the mixture looks like coarse crumbs, about the size of small peas.
• Sprinkle in your ice-cold water, one tablespoon at a time. Toss gently with a fork after each splash. Keep going until all the flour is nicely moistened and the pastry naturally pulls away from the sides of the bowl. If it still feels a bit dry, don’t worry—just add an extra teaspoon or two of water.
• Gather your pastry into a smooth ball and divide it right in half. Shape each piece into a flattened round disc on a lightly floured countertop. Wrap the discs up and refrigerate them for 45 minutes to let the dough chill and firm up. This restful chill is the secret to a beautifully flaky, tender crust.When you are ready, roll out your bottom crust. Grab your rolling pin, dust your countertop with a little flour, and roll one dough round into a beautiful circle. Aim for it to be about 2 inches wider than your 9-inch pie plate.
• Gently ease the pastry into your pie plate. You can loosely roll the dough around your rolling pin to move it over, or fold it gently into quarters, place it in the dish, and unfold it. Press it softly against the bottom and sides without stretching it, and it’s ready to go.

Notes

Inspired by Betty Crocker