Celebrate with this fresh berry pie recipe from The Organic Kitchen Garden 2014 wall calendar – Ann Lovejoy.
We thought this was a patriotic way to use up some of your ripe raspberries.
The Perfect Pie Crust
For variety, add a bit of cardamom, coriander, cinnamon or nutmeg.
1¼ cup whole-wheat pastry flour
1¼ cup unbleached white flour
1 teaspoon sea salt
8 ounces (2 sticks or 1 cup) unsalted butter, very cold
¼ cup cold water
Sift flours and salt together. Chop butter finely and rub into flour with your hands or pulse in a food processor. When the texture is similar to coarse cornmeal, begin adding cold water a spoonful at a time until the dough forms a loose ball. Cover the dough and chill well (2-3 hours). Divide dough in half. Roll 1 half into a 12-inch circle and place in a pie dish. Then roll the other half to drape over a filled pie. Makes 2 crusts
Raspberry Ginger Pie
Prepare berry and fruit pie fillings in buttered
pie dishes. Wrap well and freeze. When ready
to use, slide filling into a crust and bake, adding
10-15 minutes to baking time.
6 cups raspberries (fresh or frozen)
3/4 cup dark brown sugar
1/4 teaspoon sea salt
1/4 cup candied ginger, finely chopped
3 tablespoons instant tapioca
1 tablespoon unsalted butter
2 pie crusts
Preheat oven to 400˚F. Combine raspberries,
sugar, salt, candied ginger and tapioca, and
mix well. Pour into an unbaked pie shell, dot
with butter, top with second crust, flute edges
and slash top 3 times. Bake at 400°F for 15
minutes, then reduce heat to 350°F and bake
until brown and bubbly (30-40 minutes). Cool
30 minutes before slicing. Serves at least 6.
Recipe by Ann Lovejoy
Photography by Lynn Karlin
Excerpt from The Organic Kitchen Garden 2014 wall calendar