Lattice Topped Raspberry Pie #SkinnyTip

Lattice Topped Raspberry Pie | Both beautiful and utterly delicious!

Company’s Coming!

It is a rare Sunday that I don’t have a Sunday Supper post to share, but we had an unprecedented Friday Sunday Supper post instead. This gave me a good excuse to share one of  the back logged recipes in my queue. We had dinner guests last weekend; and after my friend, Barb, of Creative Culinary, raved about her pie crust made with leaf lard, I had to dig my stash out of the freezer. I baked up both a peach pie and this lattice topped raspberry pie. My pie crust is quite similar to Barb’s. We both use a combination of butter, for flavor, and lard, for exquisite flakiness. My recipe made its debut in this blog post from Thanksgiving 2010.

Lattice Topped Raspberry Pie

Leaf Lard + Premium Butter = Best Pie Crust Ever

For those of you who haven’t heard of leaf lard, it’s rendered from the pork fat found around the kidneys and the loin. It is the highest grade of lard, with little pork flavor and known to produce the flakiest pie crusts. My mother-in-law would always make the BEST lard pie crusts. I use a combination of leaf lard and butter for the best flavor and texture. Local friends can find leaf lard at Moody’s Meats. It keeps well in the freezer and I always stock up at Thanksgiving. And also make sure to use the highest quality butter you can find. Kerrygold sells a terrific European style butter, made from the milk of grass-fed Irish dairy cows. Kerrygold’s philosophy is that feeding their cows the best diet ensures the best milk and, therefore, the best butter and cheese. Hard to argue with that logic.
Kerrygold Butter
Lattice Topped Raspberry Pie

 

Well, needless to say, our company raved about the pies. And the hubby, too. As he finished  off the leftovers, one slice at a time, he complimented it again and again. I hope you can track down some leaf lard and some Kerrygold Irish butter for your next crust. You won’t be disappointed.

Lattice Topped Raspberry Pie
 
Ingredients
Filling inspired by Taste of Home recipe
    Crust:
    • 2½ cups flour
    • ½ teaspoon salt
    • 1 tablespoon sugar
    • 12 tablespoons cold premium butter (I prefer Kerrygold), and cut into ½ inch pieces
    • 8 tablespoons lard, leaf lard preferred, cold, and cut into pieces similar size to the butter.
    • 6-8 tablespoons ice water or enough till crust just holds together when pinched between your fingers
    Filling:
    • 1⅓ cups sugar
    • 2 tablespoons quick-cooking tapioca
    • 2 tablespoons cornstarch
    • 5 cups fresh raspberries
    • 1 tablespoon butter
    Glaze for crust
    • 1 tablespoon of milk
    • Sugar
    Instructions
    1. In a food processor, pulse together flour, salt and sugar to mix. Add butter and lard and pulse 3-5 times, till mixture resembles cornmeal, with a few pea sized chunks of fat. Add ice water one tablespoon at a time, till dough just holds together.
    2. Form dough into two balls and flatten into disks. Wrap in plastic and refrigerate one hour or longer. Roll and fit pie tin with one round of crust; trim edges to just a bit wider than pie plate.. Place in fridge while preparing filling.
    3. In a large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
    4. Roll out remaining dough to at least a 12 inch circle. Cut into strips 1-1¼ inches wide. On a silpat or piece of parchment, weave strips into a lattice crust. Start with your two longest strips crossing over in the center. See link below for more details. You can also not weave, but instead lay half the strips in one direction, and lay the other half over them perpendicular to the first set. Space the strips so that the lattice will cover all the fruit filling. Slide silpat or parchment onto a flat baking sheet and chill for a few minutes to let dough firm up slightly, but not so long that it gets hard and brittle.
    5. Scoop filling into pie plate and dot with pieces of the 1 tablespoon of butter.
    6. Carefully transfer lattice crust and center over top of pie (I use a large cake mover). Trim, seal and flute edges. Brush with milk; sprinkle with sugar.
    7. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Serve with vanilla ice cream.
    Yield: 6-8 servings.
      Total time: 3 hours

        You can also weave the lattice crust right on top of the pie. Your strips may get stained from the process of plaiting, but the juices will bubble onto the lattice during baking, so the top will never be pristine. There are photos of how to do this on Simply Recipes.

        Lattice Topped Raspberry Pie | Both beautiful and utterly delicious!

        Skinny Tip

        I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

        Tip #39: Don’t starve yourself. When you do, the tendency is to over eat when you finally sit down to a meal or park yourself in front of the fridge. It’s much better to eat smaller amounts 3 or more times a day. Incorporate some protein and healthy fat (avocado, olive oil, nuts, seeds, eggs, fish like salmon and tuna) in each meal which will help keep you full longer.

        Disclaimer: I was provided coupons for Kerrygold products, but was not paid for writing this post. All opinions are my own.

        Comments

        1. Lynn@Happier Than A Pig In Mud says:

          I’ve never had a raspberry pie Liz, I’ll bet it’s amazing:@)

        2. What a delicious pie Liz, I can smell it from here 😛

          Cheers
          Choc Chip Uru

        3. claudia lamascolo says:

          Welll now it doesn’t get any better than this kind of pie for me. My dads favorite when I was growing up and became mine.. such sweet memories with him for me.. thanks for bringing that memory alive this morning put a smile on my face ….xo

        4. I was going to ask how much that butter costs but then I read you received coupons for them. Butter can be anywhere from $1.99 to $6.99 for a pound (454 g) and organic can go as high as $9.99! I may just have to splurge for Thanksgiving as my hubby’s family are true pie lovers.

        5. Liz,
          This pie is perfection! I have never heard of leaf lard but I can’t wait to look for it! I’ve heard that the best pie crusts are a combination of butter + fat. I need to try this ASAP! and your lattice top is so so pretty!! beautiful job as always!

        6. The Squishy Monster says:

          I love your fat lattice stripes. Very pretty and my what a pie!

        7. Raspberry pie – what bliss! I’d be downing the leftovers one slice at a time too!

        8. I rarely get excited about a dessert without chocolate but if I do it is normally for a raspberry pie. This looks great. Raspberry pie was the ultimate summer treat for me visiting my grandma in Maine. This always followed our lobsters 🙂

        9. What a stunning pie, I love that lattice topping!

        10. Love this raspberry pie Lizzy!
          Beautiful!

        11. Hi Lizzy!
          Your beautiful raspberry pie is a work of art and wouldn’t last a minute in my house, thanks for sharing your tips

        12. I saw this on Google+ and started drooling. It looks wonderful I will definitely be looking for leaf lard. I’m embarrassed to say that I’ve never heard of it till now. Thanks Liz!

        13. LIzzy,
          Your pie has me drooling. My pie crusts don’t turn out as well as yours but I’ve never used lard before.
          Annamaria

        14. this is the most beautiful pie!! I’m drooling looking at the photos!
          Mary

        15. This looks droolworthy, Liz. That crumbly crust and sweet tangy raspberry filling are just irresistible.

        16. What a beautiful pie! Love the pretty criss cross crust!

        17. What a gorgeous pie! I’ve never been able to make pie as pretty as this!

        18. Thank you for the intro to leaf lard, Liz. Good thing your lovely lattice (so professional!) raspberry pie isn’t in front of me. I am a tad hungry and I’d devour more than a slice! =)

        19. At Christmas, I make my grandmother’s Christmas Mince Pies. I’m quite sure these aren’t an American thing because they were accepted on Foodgawker and noone looked at them. I heard they thought they were fruit pies filled with mince! These are a British pie made with minced fruit (diced fruit) and you have to make them with lard. For the last few years I have scoured the country trying to source lard for the pastry and the fruit mince but it’s been too hard to source. I’ve had to make them with butter but it’s not quite the same. Your lattice pie looks amazing xx

        20. This raspberry pie looks delicious Liz ! Since I traveled for the first time to England I’m a fan from apple pie, this raspberry pie looks so good !

        21. this looks so good! it reminds me of the first and only time i had raspberry pie–at a delightful bakery in maine! delish.

        22. Mmmmm…looks delish. The pastry on top looks so crusty, and I bet is an awesome contrast to the raspberry filling. Perfect for a Sunday, Friday or any day treat….lol.

          Sharing now through Triberr 🙂

        23. That raspberry pie looks heavenly! I wish I had a good source of lard.

        24. I hope to find the lard and the butter before the holiday baking frenzy begins. Great looking pie Liz!

        25. What a GORGEOUS pie! I bet it was absolutely delicious. Thanks for linking to my lattice instructions! 🙂

        26. I’ve been hearing about leaf lard and now you’ve convinced me I must find some and try it. Your pie looks so good it makes me want pie NOW!

        27. I love your secret to the prettiest, flakiest pie crust, Lizzy. I have to try using a combo of butter and lard next time. This looks soo perfect! Mmmmm…now I want to get baking!

          Toodles,
          Tammy<3

        28. This pie looks so good – who can resist a raspberry filling in a sweet pie crust.

        29. This looks marvelous! I love raspberry pie – it reminds me of summer and my grandma. We always had one during our visits to Maine.

        30. Dear Lizzy, what a beautiful pie! I would love a slice of this…reminds me of the warmer days to come! xo, Catherine

        31. Can I replace quick tapioca with more cornstarch or sometthing else and did you ever use frozen raspberries for this recipe? It looks amazing Lizzy!

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