With Valentine’s Day just around the corner, we thought it only appropriate to share the delectable Raspberry Pie recipe from Brian Talley’s new cookbook, Our California Table. This sweet treat is sure to please. Try it out for yourself and you’ll quickly see why this has been a long-time tradition in the Talley Family.
Plus, look how festive it looks! You’ll be sure to earn some extra V-Day bonus points. Cheers!
My family loves pies. While this tradition started with my grandmother, it was reinforced when my dad baked my mom a pie at his apartment in Berkeley on their first date. Over the years, we each did our part to continue to improve our craft. My father gathered cuttings of his favorite raspberry selection from a farmer in Arroyo Grande and planted them next to his prized Gravenstein apples, adjacent to Rosemary’s Vineyard. My mom perfected her crust, which she got from Cook’s Illustrated magazine. The unique thing about this crust is that vodka is used in place of half the water in the recipe. The vodka evaporates as the pie bakes, which reduces the moisture content and results in a super flaky crust. Finally, my daughter Elizabeth continued the family tradition by incorporating a lattice top crust.
Prep time: 2 hours
Prepare dough Place 1½ cups flour, salt, and sugar in a food processor and pulse until combined, about 2 1-second pulses. Add butter and shortening, and process until dough just starts to collect in uneven clumps, about 15 seconds. Dough will resemble cottage cheese curds, and there should be no uncoated flour. Scrape the sides of the bowl with a rubber spatula and redistribute dough evenly around the processor blade.
Add remaining 1 cup flour and pulse until mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
Sprinkle vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is tacky and sticks together. Add water sparingly, as more water results in a less flaky crust. Divide dough into 2 even balls and flatten each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
After the dough has chilled, preheat the oven to 425˚F.
Prepare filling Combine raspberries, flour, and sugar in small bowl. Set aside.
Finish Roll one disk of dough into a roughly 13-inch-diameter circle. Carefully fold in half, then place this in a 9-inch pie dish and unfold, positioning dough evenly in the dish with the edges hanging over. Trim the dough so that a ½-inch overhang remains. Roll out the other disk into a 13-inch circle. If making a lattice-top crust, cut into 12 strips, each ¾ inch wide.
Pour the berry mixture into the bottom crust. Place 6 of the lattice strips over the filling, evenly spaced about ¾ inch apart. Take each of the next 6 strips and weave those through the original 6. When this is done, trim the excess length so that no more than 1 inch hangs over. Crimp the edge of the pie. (For a much more elaborate explanation of this process, and pie making in general, refer to Great Pies & Tarts by Carole Walter.)
If you prefer a solid top, simply place the rolled-out top crust over the berry mixture. Crimp the edges to seal the bottom and top crusts together. Cut vents in the top crust to let the steam out.
Bake at 425˚F for 15 minutes. Reduce heat to 350˚F for 45 minutes, until pie is bubbly and top is light brown.