PIE CRUST:
1) Preheat your oven to 375°.
2) Combine in a large bowl...
- - 1 3/4 cups all-purpose flour
- - 2 teaspoons granulated sugar
- - 3/4 teaspoon table salt
3) Take:
- 6 tablespoons cold unsalted butter
and dice into small cubes- then, with clean hands- toss the diced butter into the flour, sugar, salt mixture. Once cubes are thoroughly covered with flour, use your fingers to break apart the butter cubes into smaller pea sized crumbles.
4) Now dice your:
- 1/4 cup shortening
and add to the crumbled mixture, toss the shortening in the flour mixture and again using your hands, break apart the shortening into smaller size bits.
5) Gradually add:
- 7 to 8 tablespoons ice water
first start with half the ice water, drizzle the water over the crumbled mixture and rake through with your fingers until the water is combined. Continue to add 1 tbsp. at a time, until the mixture is thoroughly mixed and moist- but not wet to the touch. Be careful not to over knead as the dough will become too tough.
6) Pressing down on the dough with one hand while turning the bowl with your other- continue until the dough is in a nicely rounded ball shape. Wrap in saran-wrap, and then flatten to a disc shape. Chill in refrigerator for a minimum of 30 minutes before rolling out.
PIE FILLING:
1) Mix
- 3 cups fresh raspberries
with,
- 1 cup raw sugar
and then add
- 1/2 cup flour
2) Place bowl in refrigerator until ready to use.
To assemble, flour a large, clean, flat surface in your kitchen. With a rolling pin, gently roll your dough out to about 1/4 in. thickness. Use your Heart Shaped Pie Mold from William Sonoma as a shape cutter, press equal amount of base layer hearts, and top layer hearts with the smaller heart cut out to allow for steam to escape during cooking.
Place the top layer face down into the half of the pie mold with the crinkled edges. Lightly push the center down to fill the mold precisely. Add about 1 tbsp. of refrigerated pie filling. Place the bottom layer of dough on top of the filled heart. Swing the other half of the pie mold over and squeeze just enough to pinch the edges of the heart together.
**Note! You may need to do a little extra pinching once the mini pie is removed from the mold- this can easily be done with a fork!
Once you have assembled all of your mini pies, you should have about 2 cups pie filling left over. Place this back in the refrigerator for now :)
Place each pie on a baking sheet, covered with either parchment paper or a sil-pat sheet. Brush the tops of each pie mold with beaten egg wash, and then sprinkle sugar on all of the tops.
Put in oven for 25 minutes.
While your pies are cooking, take your extra pie filling from the fridge and place in small sauce pan. Turn the heat to low, and add about 1-2 tbsp. of lemon juice. Stir until the raspberries are broken down into a liquid. Once you see the consistency reach this point, remove the berry reduction from the heat and place in strainer atop a small bowl. Using a spatula, stir in back and forth motion to separate the berry particles from the juice. Once finished- you will have a delicious sauce to garnish the plate and top off your dessert with just the right amount of sweet/tart pop of flavor! Put the raspberry reduction in the refrigerator so that the consistency can thicken up a bit.
Once your timer goes off, take the pies out of the oven and check to make sure they are fully baked through. The crust will be a beautiful golden brown color and the berries will be 100% tender. You can check this using a cake tester. Let the pies cool completely.
Now with the raspberry reduction you have set aside in the refrigerator, you can garnish the plate before placing your pie atop, or you can drizzle the reduction over the top of the pie. I would reccomend a scoop of vanilla ice cream as well!
Enjoy!!
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