Patti LaBelle's raspberry pie
A sweet dessert from her Aunt Hattie Mae
Music icon and bestselling cookbook author Patti LaBelle is back with a new cookbook devoted to sweet treats, "Desserts LaBelle: Soulful Sweets to Sing About," and shared her Aunt Hattie Mae's recipe for raspberry pie on "Good Morning America."
"When I watch my cooking competition shows, I have to wonder why those people use so many ingredients! More isn’t always better. (Unless, of course, we’re talking about shoes!) Aunt Hattie Mae could turn a handful of groceries into something incredible. I admit...it takes practice. So get to baking and bring this gorgeous pie, dripping with sweet red juices, to your table," she writes in the book.
Makes 8 servings.
Position a rack in the center of the oven and preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil (this will help catch any filling overflow) and place it in the oven.
Whisk the sugar and cornstarch together well in a bowl. Add the raspberries and stir gently but thoroughly. Stir in the butter.
Roll out the larger portion of dough on a lightly floured surface into a round about 13 inches in diameter and 1/8 inch thick. Fit the dough into a 9-inch pie pan. Trim the overhanging dough to a 1/2-inch overhang. Spread the filling in the pie shell.
Roll out the second portion of dough into a round about 9 inches in diameter and 1/8 inch thick. Using a pizza wheel or a sharp knife and a ruler, cut the dough into 3/4-inch-wide strips. Crisscross the strips on the filling into a lattice. Fold the bottom crust over so the edge of the fold is flush with the edge of the pan and the ends of the strips are covered. Flute the dough edge.
Place the pie on the hot baking sheet in the oven. Bake for 15 minutes. Reduce the heat to 375°F and continue baking until the filling is bubbling in the center and the pie is golden brown, about 1 1/4 hours. (This kind of thick fruit pie takes a long time to bake through, so be patient.) If the piecrust is browning too quickly, tent it with aluminum foil. Transfer the pie to a wire rack and let cool completely. Slice and serve with the whipped cream.
For the dough:
Sift the flour and salt into a medium bowl. Add the shortening. Using a pastry blender or two knives (drawing them apart in a crisscross pattern), cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized balls.
Stirring with a fork, gradually add enough of the water for the mixture to clump together (you may not need all of the water). When you press the dough together, it should be moist and malleable, without cracking, so add a bit more water if need be. Gather up the dough and press it into a thick disk. Wrap in plastic wrap or waxed paper and refrigerate for 30 minutes to 1 hour. The dough is easiest to roll out if it is chilled but not hard. (The dough can be refrigerated for up to 1 day. If the dough is chilled until it is very firm, let it stand at room temperature for about 10 minutes to soften slightly before rolling it out.)
Double-Crust Pie Dough: Following the instructions above, use 2 cups all-purpose flour, 3/4 teaspoon salt, 2/3 cup butter-flavored vegetable shortening, and about 2/3 cup ice water. Divide the dough into 2 thick disks, one slightly larger than the other. Wrap each and refrigerate for 30 minutes to 1 hour.
Patti's Pointers: Every baker covets the ideal of a perfect slice of pie with firm but juicy filling. The truth is that the juiciness and the acidity of the fruit change throughout the season, and these two factors affect how the thickener sets. So if your filling is a little loose, don't blame yourself -- blame Mother Nature.
Excerpted from the DESSERTS LABELLE by Patti LaBelle. Copyright © 2017 by Pattonium Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved.