Robby's Baking Therapy

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. 

Print Pin

Flaky Double Pie Crust

A classic, tender double pie crust that comes together with basic pantry staples. Shortening gives it incredible flakiness while cold butter adds rich flavor.

Course Dessert

Cuisine American

Keyword Baking Staples, Flaky Crust, Homemade Pastry, Pie Crust

Prep Time 15 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 Pie

Cost $0.08 per slice ($1.22 per batch)

Ingredients

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

Directions

• Whisk your flour and salt together in a medium bowl. Cut in your cold shortening or butter using a pastry blender or fork until the mixture resembles coarse, pea-sized crumbs.
• Sprinkle in ice-cold water, 1 tablespoon at a time, tossing gently with a fork after each splash until the pastry naturally pulls away from the sides of the bowl.
• Gather the dough into a smooth ball and divide it in half. Shape into two flattened discs on a floured surface, wrap, and chill in the fridge for 15 to 30 minutes to firm up.
• Roll one disc out on a floured surface to about 2 inches wider than your 9-inch pie plate. Ease the pastry gently into your pie plate without stretching it.

Notes

Pie Crust Reference: Betty Crocker

• Chill for Flakiness: Resting the dough in the fridge gives the butter or shortening time to re-chill, which creates those airy, flaky layers as it bakes.