So here I am, four months in, posting about a double crust raspberry pie. It was neither professional, nor neat in the making. It was a last minute decision and I baked it in a pretty clueless state (without the help of almighty Internet) in the two hours between when we decided to reinvite our guests and when they arrived. I realized this morning, as I was researching pie baking, that I skipped some steps and did other things my own way. Nonetheless, it worked and the result was fantastic: flaky, buttery and tart. But I guess with that much butter, you just can't go wrong.
For the filling I checked out the recipe in the Joy of Cooking.
5 cups fresh raspberries (I used 4 but my pie dish is a little smaller than the standard American size)
1/4 cup all purpose flour ( I used 00)
2/3 to 1 cup sugar (I used 2/3)
1/2 tsp cinnamon
While you are letting your pie dough cool in the fridge, combine the sugar, flour and cinnamon. If the fruit is very juicy and ripe, add 2 teaspoons quick-cooking tapioca. Sprinkle the flour mixture over the berries and stir gently until well blended. Let stand. Preheat oven to 450°F (230°C) and start rolling out your dough and lining your pie dish after greasing it with butter.
Turn the fruit into the pie shell. Dot with 1 to 2 tablespoons butter (I omitted this step, or rather I forgot it!). Cover the pie with a well-pricked top (oops, forgot this part too; the prickling I mean). Bake the pie at 450°F (230°C) for 10 minutes. Reduce the heat to 350°F (175°C) and bake 35 to 40 minutes or until golden brown. I baked at 180°C the whole time and covered the top of my pie for the last ten minutes with aluminum foil so it wouldn't burn while the bottom was browning.