Pies and Tarts Dessert Recipes - Melting Raspberry Pie Recipe

Ingredients

• 100 g/4 oz/1 cup whole meal flour

• 150 g/5 oz/1 1/4 cups plain (all-purpose) flour

• A pinch of salt

• 30 ml/2 tbsp icing (confectioners') sugar

• 100 g/4 oz/1/2 cup white vegetable fat (shortening)

• 90 g/3 1/2 oz/scant 1/2 cup unsalted (sweet) butter

• 75-90 ml/5-6 tbsp water

• 450 g/1 lb raspberries

• 45 ml/3 tbsp granulated sugar

• Vanilla ice cream (bought or home-made), to serve

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Method:

1. Mix together the flours, salt and icing sugar. Beat together the white fat and butter.

2. Gradually work in the flour mixture and water, using an electric beater or wooden spoon. The mixture will be very soft. Draw into a ball and wrap in Clingfilm (plastic wrap). Chill for 1 hour.

3. Cut the dough in half. Roll out one half on a well-floured surface and use to line a 23 cm/9 in pie plate. Mix the raspberries with the granulated sugar and pile into the plate.

4. Brush the edges with water. Roll out the remaining pastry (paste) and use to cover the pie. Trim the edges, then press all round with the prongs of a fork to decorate. Make a small slit in the centre to allow steam to escape.

5. Place on a baking (cookie) sheet. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 40 minutes until golden brown and cooked through. Serve warm with vanilla ice cream.