Ginger spice & everything nice all put into a scrumptious Raspberry Ginger Pie for Pi 3.14 day. No, it’s not raspberry season BUT I had some frozen red raspberries screaming at me from the freezer. Fresh picked by yours truly last summer, pandemic summer of 2020, to celebrate Pi 3.14, 2021.
Frozen or fresh, raspberry pie is fantabulous. However, I did add fresh minced ginger. I use ginger in so many dishes (savory & sweet) so I usually have it on hand.
Now, if red raspberries are NOT your kind of berry, any fruit filling is absolutely great!! A few pies you might like include Oregon Blackberry Pie, Triple Berry Pie, Apple Cherry Bomb, or Strawberry-Rhubarb.
Sometimes I thaw the berries, but today I did not, I was too impatient. Simply adding an additional 15 minutes to the cooking time (which is described below) allows for thawing while baking. And no, my pie filling was not runny after baking; see below.
And look at that flaky crust! Yummo! My Grandma’s flaky pie crust never disappoints.
After your pie filling is sealed with a top crust, make a nice simple geometric design with a fork.
For the super fun Pi 3.14 numbers, I used 1-inch cookie cutters. They were tiny as 1-inch in height meant less than one-half inch or less in width! Do yourself a favor and freeze the rolled out pie dough you are using for the cutouts. I struggled needlessly in my impatience and finely wised up. I rolled out the dough onto parchment, placed on a baking sheet, and popped in the freezer for about 15 minutes. Success!!!
Once you have your numbers/letters attached, lightly brush with egg wash. Use a sharp knife to cut vents for steam to escape and bake for about 60 minutes at 375 F.
Life is Truly What You Bake It, and today’s it a tasty day in life! Happy Pi 3.14 Day Pie Peeps and a have a fantabulous Pi Week!
Raspberry Ginger Pie
Ingredients
Red Raspberry & Ginger Filling
- 4 cups frozen or fresh red raspberries
- 3/4 cup pure cane granulated sugar
- 3 tablespoons ClearJel or Tapioca Starch ClearJel is a modified corn starch that withstands high heat.
- 1-1/2 tablespoons fresh peeled and minced ginger root
- dash of salt
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 egg plus 2 tablespoons water for egg wash on crust
Grandma's Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon baking powder
- 2 tablespoons pure cane granulated sugar
- 1 cup shortening or butter (or 1/2 cup each)
- 1/2 cup cold water
Instructions
Pie Crust
- In a large bowl, stir all of the dry ingredients together.
- Use a large serving fork or pastry cutter and cut in the shortening (or butter) until crumbly.
- Add the cold water all at once and stir a few times, just until forms a ball (do not kneed or over mix).
- Divide dough in half (this will be rather soft). Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate. Roll up dough onto rolling pin and unroll onto pie plate. Cut off extra dough and set prepared bottom crust aside for filling.
Filling and Baking
- Preheat oven to 375 F.
- In a large bowl stir the raspberries, sugar, dash of salt, and starch together.
- Add the minced ginger and lemon juice.
- Place filling into prepared bottom crust. Wet the bottom edges with the egg wash. roll out the top crust, place on bottom, cut off extra dough and crimp with fork.
- Roll out the left over dough onto parchment and freeze for 15 minutes to make the cutouts (This is when I clean up a bit after myself as I am a messy baker.)
- Brush the top of the pie with egg wash, cut out your Pi 3.14 numbers and place on pie. Cut vents for steam to escape and sprinkle a little sugar on top.
- If using frozen berries, bake for 60 minutes (you may need to cover pie loosely with foil the last 15 minutes). If using fresh berries, bake for 45 minutes.
wow o wow and bam!! the pie lady does it again!
Aw shucks, thanks!!!!