Raspberry Fruit Pie
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||2 Tablespoon|
|Cold water||4 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Fresh raspberries||2 1⁄2 Cup (40 tbs), washed|
|Fruit jelly||2 Tablespoon|
? To make dough, sift flour and salt into large bowl. Make well in middle; add butter, shortening, 1 beaten egg and sugar. Incorporate well with pastry cutter.
? Add water and incorporate with fingertips; knead dough to form ball. Lightly flour dough and wrap in clean cloth; chill 1 hour. Remove dough from refrigerator and let warm to room temperature.
? Preheat oven to 425 °F (220 °C).
? Roll out dough 1/8 in (0.3 cm) thick. Line 10-in (25-cm) fluted tart pan with removable bottom. Press dough snug against inside corners of pan to prevent shrinkage.
? Use rolling pin to trim off excess dough overlapping sides of pan. Crimp edges with fingers. Prick bottom with fork and line with waxed paper. Fill with baking weights and brush edges of dough with beaten egg.
? Cook in bottom half of oven 15 minutes. Transfer to counter, remove paper and weights and let cool.
? To make filling, place sugar and water in small saucepan. Bring to boil and cook until it reaches temperature of 230 °F (110 °C) on candy thermometer.
? Place raspberries in bowl and pour in syrup; mix well and let marinate until pie crust is ready to use.
? To assemble tart, scoop out berries from bowl using slotted spoon and transfer to pie crust.
? Place syrup from berries in saucepan and mix in fruit jelly. Cook 2 minutes over medium heat, then let cool.
? Glaze berries with fruit jelly syrup, slice and serve.