Traditional country pie pastry made with lard and a filling made of fresh raspberries, sugar, tapioca and lemon juice. Flaky, tender and delicious.
Prep Time: 30minutes
Cook Time: 40minutes
Total Time: 1hour10minutes
1cuplard, or shortening
In a large bowl, whisk together the flour with the salt. Use a pastry blender to cut in the lard until it is a coarse meal consistency. In a small bowl, whisk the egg with 2 tbsp of water. Stir into the frour mixture. If needed, add an extra tablespoon or two to the pie dough. The dough should come together but not be too wet. Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least half an hour.
Roll out half of the pie pastry and lay out in pie plate. Make sure there is enough pastry to have it hang over the edge of the pie plate rim. Press down on all the edges and corners to make sure there are no air pockets. Use a knife to trim any off the pastry that is hanging over the rim of the plate.
Blitz the tapioca in a blender to grind it fine, almost like flour.
Mix together the raspberries, sugar, tapioca, cinnamon and lemon juice so the raspberries are well coated.
Pour the raspberry mixture into the pie shell. Dot with butter.
Roll out the top pie shell. Dip a finger in a little water and run it along the rim of the bottom pie shell. This helps the top crust stick and seal to the bottom.
Lay the top shell on top of the pie. Use a knife to trim any overhanging pastry.
Use two fingers to press on the rim pf the pie. Press down with the two fingers and push them together. this creates the scallop design on the rim of the pastry.
Use a pastry brush to brush cream on the top of the pie.
Cut 3 or 4 slits into the top of the pie.
Preheat oven for 425F. Bake for 15 minutes. Lower heat to 375F and bake 25 minutes more.
Cool on a wire rack for 30-45 minutes before serving.