This coming weekend is the unofficial kickoff of the summer season: picnics & barbeques; volleyball & bocce; swimming pools & Slip N' Slides; watermelon & corn on the cob...  The warmest season of the year will offer her best this weekend in celebration. 

I personally am attending a family cookout at a local state park, and along with the veggies, pink lemonade and potato salad, I'll be bringing one of my absolute favorite summer treats: Raspberry Pie. 

In central Pennsylvania (where I grew up), pie-making is an art form.  Lucky for me, my mother happens to be an artiste (she will of course deny this, but everyone else knows it)!  I have wonderful memories of summer meals ending with her delicious confections: warm ripe peaches coated in cinnamon & sugar, spilling out of perfectly flaky homemade pie dough.  I'm pretty sure I just put on five pounds thinking about it.  

I may not be to her level, but I do make a pretty mean raspberry pie.  Simultaneously tart and sweet, this pie is excellent with freshly whipped cream or a scoop of vanilla.  And with the star patterned cutouts for the top crust, it adds the perfect amount of Patriotic to the end of a lovely Memorial Day meal. 

• 5 Cups of raspberries (fresh are wonderful, but frozen work too!)
• 1 1/4 c. sugar 
• 2 Tbsp. minute tapioca
• 1/4 c. all-purpose flour
• 2 Tbsp. lemon juice 
• 2 tsp. lemon zest
• 1 Tbsp. butter, chopped
• Double Crust Pie Dough (recipe below)

Okay, Let's Do This... 

1.  Preheat your oven to 425 degrees. 
2. In a large bowl, combine the sugar, tapioca, flour and lemon zest.
3. Carefully fold in raspberries, and gently toss until well blended.  The less you break up the fruit, the better it looks and tastes. (true story! It's called mouthfeel and it affects flavor and perception of flavor!)
4.  Place one sheet of pre-made dough (again, recipe below) in a 9 inch pie plate, crimping the edges between your thumb, forefinger and middle finger.
5.  Spoon that delicious, delicious fruit mixture into the pie crust and sprinkle with lemon juice and chopped butter.
6.  Working quickly, use a small floured cookie-cutter to cut out shapes from the second sheet of pie dough, and place on top of the pie, layering as you go. The areas between the dough-cutouts will allow for steam to escape.
7. Place on the bottom rack of your oven, and cover the edges with a pie crust shield or a thin strip of tin foil.  Bake for 40-45 minutes.

8.  Remove from oven when the crust is lightly browned and the fruit is bubbling. Allow to cool on a wire rack.

9.  Find a hiding place and a fork and go to town. Tell everyone else that the pie burnt and it had to be thrown away.  Admit nothing.

Perhaps I've said too much... ;-)

• 2 c. all purpose flour 
• 1 tsp salt
• 3/4 c. chilled vegetable shortening, cubed
• 2 tsp. sugar 
• 8 Tbsp. cold water

Okay, Let's Do This... 

1.  Combine flour, salt and sugar in food processor bowl.  Pulse with steel bladed to mix.
2.  Cut cold shortening into cubes and add to bowl.
3.  Pulse 6-8 times with regular blade, until mixture is lightly mixed (pea sized chunks).
4.  With the food processor, on, add cold water slowly via the feed tube.  Stop mixing and adding water when the dough begins to become moist enough to stick to itself when pressed.
5.  Dump dough onto a floured cutting board or counter, and roll into ball. Wrap with cling wrap and place in refrigerator.
6. Refrigerate for 30 minutes.
7. Remove and cut the dough in half (if the dough tends to stick to everything, it needs refrigerated longer. If it's difficult to work with , let it stand for another minute or two.)
8.  On a floured surface (and using a floured rolling pin) roll each ball into a circle.  Roll from the center to the edges, changing angles periodically to ensure an even thickness.


Enjoy!!