Page 325 - Pie Squared

ANY-SEASON RASPBERRY SLAB

PIE

WITH AN ALL-BUTTER CRUST

Serves 12

Make this in February and dream of summertime. Frozen raspberries
are my go-to for this pie because even if I’m picking raspberries in a
patch swollen with fruit, I love them so much I’ve never made it home
with enough fruit to fill a pie. Freeze any peeled, pitted fruit in the

summer months, 3 cups (340 g) in a ziptop bag, and you’ll be ready
to make a pie when the snow flies. All frozen fruits work ideally for
pie, but as the fruit defrosts, it adds substantial liquid to the filling. So
you’ll want to use an open-work crust, lattice, or cutouts to offset the

added moisture. While constructing the pie, work quickly and don’t
worry if the surface is lumpy with frozen snowballs of fruit. It will all
work out in the oven.

Make Ahead: Assemble the pie and freeze it, unbaked, for up to a
month. Bake it frozen, do not defrost, and add 5 minutes to the total

baking time.

ALL-BUTTER CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

1 cup (200 g) granulated sugar