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Grandmother Lucy's Raspberry Lattice Pie

After "hunting" trips when my dad and granddad would take me out in the woods to "shoot" squirrels with his cane, we would stop and gather our own wild raspberries in small tin buckets. What we didn't eat on the spot came home to Grandmother Lucy. Lucy would bring my sisters and me together to "help" her roll out the dough and cut the lattice strips for her signature raspberry pie. I've been recreating versions of that raspberry lattice pie my whole adult life. I've played with variations, but always come back to her tried and true original. I honor Grandmother Lucy and our American traditions with her Raspberry Lattice Pie made with years of family love.

jhorney Grandmother Lucy's Raspberry Lattice Pie
  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon white sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, in cold thin slices
  • 1/4 cup leaf lard, in small chunks
  • 1/2 cup water, ice cold
  • 3 cups Black Raspberries
  • 2 cups fresh red raspberries
  • 3/4 cup sugar
  • 3/8 cup unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, in small dots
  • 1 large egg, beaten
  • 1 tablespoon water
  • 3 tablespoons sanding sugar, for sprinkling

Pie Crust

Combine 1 cups flour with sugar and salt in a food processor. Process in butter and lard for 15 seconds. Pulse in the other cup of flour until you have a mealy consistency. Place ingredients into a large bowl. Add cold water to the flour/butter/lard mixture. Knead together quickly until well blended. Divide dough into two disc-shaped portions and refrigerate-wrapped in plastic-for one hour.

Filling

In a large bowl, combine raspberries, sugar, 3/8 cup flour, tsp. cinnamon, and 2 TBS of butter in dots. Let mixture sit for 30 minutes.

Assembly and pre-baking

Roll out, form and pre-bake bottom crust using one of the disc-shaped portions of dough, and waxed paper and pie weights, for 25 minutes at 350F. Let cool. Roll out second portion of dough into oval shape and cut into inch strips using scalloped pastry cutter. Add filling to pre-cooked bottom crust. Add the lower layer of weaved and cut pastry in parallels. Add another cut strip at a diagonal pulling back the first layer to accommodate the weave. Continue to pull back alternating strips and weave in strips until pie is covered. Cover pastry strips with egg wash and clear sanding sugar. Trim pie as needed.

Egg wash

Combine a beaten egg with one Tbs water

Baking

Bake pie at 425F for 10 minutes and the reduce heat to 350 for another 35 minutes of baking. Remove from heat and cool before cutting and serving.

8 2 hours 1 hour

Grandmother Lucy's Raspberry Lattice Pie

Grandmother Lucy's Raspberry Lattice Pie

After "hunting" trips when my dad and granddad would take me out in the woods to "shoot" squirrels with his cane, we would stop and gather our own wild raspberries in small tin buckets. What we didn't eat on the spot came home to Grandmother Lucy. Lucy would bring my sisters and me together to "help" her roll out the dough and cut the lattice strips for her signature raspberry pie. I've been recreating versions of that raspberry lattice pie my whole adult life. I've played with variations, but always come back to her tried and true original. I honor Grandmother Lucy and our American traditions with her Raspberry Lattice Pie made with years of family love.

Preparation

Prep Time

2 hours

Cook Time

1 hour

Serves

Calories

561 per serving

Equipment

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon white sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, in cold thin slices
  • 1/4 cup leaf lard, in small chunks
  • 1/2 cup water, ice cold
  • 3 cups Black Raspberries
  • 2 cups fresh red raspberries
  • 3/4 cup sugar
  • 3/8 cup unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, in small dots
  • 1 large egg, beaten
  • 1 tablespoon water
  • 3 tablespoons sanding sugar, for sprinkling
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Pie Crust

Combine 1 cups flour with sugar and salt in a food processor. Process in butter and lard for 15 seconds. Pulse in the other cup of flour until you have a mealy consistency. Place ingredients into a large bowl. Add cold water to the flour/butter/lard mixture. Knead together quickly until well blended. Divide dough into two disc-shaped portions and refrigerate-wrapped in plastic-for one hour.

Filling

In a large bowl, combine raspberries, sugar, 3/8 cup flour, tsp. cinnamon, and 2 TBS of butter in dots. Let mixture sit for 30 minutes.

Assembly and pre-baking

Roll out, form and pre-bake bottom crust using one of the disc-shaped portions of dough, and waxed paper and pie weights, for 25 minutes at 350F. Let cool. Roll out second portion of dough into oval shape and cut into inch strips using scalloped pastry cutter. Add filling to pre-cooked bottom crust. Add the lower layer of weaved and cut pastry in parallels. Add another cut strip at a diagonal pulling back the first layer to accommodate the weave. Continue to pull back alternating strips and weave in strips until pie is covered. Cover pastry strips with egg wash and clear sanding sugar. Trim pie as needed.

Egg wash

Combine a beaten egg with one Tbs water

Baking

Bake pie at 425F for 10 minutes and the reduce heat to 350 for another 35 minutes of baking. Remove from heat and cool before cutting and serving.

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