Page 326 - Pie Squared

¼ cup (28 g) cornstarch

3 cups (680 g) frozen raspberries

1 tablespoon lemon juice

¼ cup (60 ml) Grand Marnier, orange liqueur, or freshly squeezed orange
juice

1 egg yolk

1 tablespoon water

2 tablespoons sparkling sugar

For the crust: In the food processor, pulse the flour, butter, and
salt until the butter is in small pieces coated with flour, about 15
times. Add the water all at once and process until the mixture almost

forms a ball. Form the dough into a 6- by 4-inch rectangle using
plastic wrap and a bench scraper to firmly press the dough into a
cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the

other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the
excess to drape over the sides. Refrigerate. Roll out the second

piece of dough to 10 by 14 inches, place on a lightly floured sheet of
parchment, and refrigerate.
Heat the oven to 400°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).

For the filling: In a large mixing bowl, stir together the sugar and
cornstarch. Add the raspberries and stir to coat. They may still be in
icy chunks and that’s okay. Add the lemon juice and Grand Marnier.

Scrape every ounce of the filling into the chilled crust, remembering
that as it cooks and melts it will settle into the corners.
Stamp cutouts from the top crust or form a lattice and place on
top of the frozen fruit, making sure each piece touches another and
touches the edges of the bottom crust which will help avoid curling or

sinking during baking. Stir together the egg yolk and water. Dab the