Summer is berry season and if you're looking for a little raspberry love this weekend, we've got a swoon-worthy recipe for you to tackle. Jenna Leurguin, pastry chef at Scottsdale's exclusive Silverleaf Club, shares her stunning fresh raspberry pie recipe. It's a little complicated, but well worth the effort.
Many home cooks balk at making their own dough because they fear it won't be light and flaky. Leurguin offers these tips: When preparing the dough, make sure all the ingredients are at room temperature, because if the butter is cold and hard, it’s not going mix well with the other ingredients; and don't overmix the dough because you'll break down the gluten in the flour, making it difficult to digest.
To spice things up, Leurguin mixes a little almond flour: “It gives the dough character before you even fill (the pie).”
And if you want to go all out, Leurguin suggests piping (with a pastry bag) raspberry jam into each raspberry that tops the pie. “It’s a nice extra touch.”
Silverleaf Club Fresh Raspberry Pie
2/3 cup butter
2/3 cup powdered sugar
¼ cup almond powder
1 pinch Fleur de Sel (Maldon salt)
½ tsp. vanilla extract
2 cups flour
• Start by mixing the butter, powdered sugar, almond powder and Fleur de Sel in a mixing bowl until the mixture is smooth. Then add in the eggs and vanilla extract and mix on low until fully incorporated.
• Progressively add in the flour while mixing on low and keep mixing. Once the dough is fully formed, remove it from the bowl and wrap tightly in plastic wrap and refrigerate overnight.
• The next day, roll out the refrigerated dough with a rolling pin on a lightly floured surface to a 12-inch diameter circle, about 1/8 inch thick. If the dough begins to stick to the surface, add a few sprinkles of flour underneath.
• Carefully place the dough into a buttered and floured 9-inch pie plate or pie ring. Gently press the pie dough down so it lines the bottom and sides of the tin. Remove any excess dough around the sides of the ring and let the crust chill in the refrigerator for at least 1 hour.
• Heat the oven to 350° F.
• Once the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper or aluminum foil. Next, fill at least two-thirds of the pan with pie weights (dry beans, rice or stainless steel pie weights). Place the pie into the oven and bake with the pie weights for 20 minutes.
• Remove the pie from the oven and cool for 4-5 minutes. Carefully remove the pie weights and poke small holes in the bottom of the pie crust using a fork. Return the pie crust to the oven and bake for an additional 10 minutes or until the crust is golden brown.
Tip: Tent the edges of the pie crust with aluminum foil when you bake your pie to prevent the edges from getting too dry or burnt.
Pie Filling: Almond Cream
½ stick butter, softened
¼ cup sugar
1/3 cup almond powder
¼ cup raspberries, halved
• Heat the oven to 300°F.
• In a mixing bowl, combine the butter, sugar and almond flour. Mix on low with a paddle until ingredients are thoroughly mixed. Add in the egg and mix on low.
• Next, fill the bottom of your pre-baked pie shell with a thin layer of the almond cream mixture. Garnish the pie with small half raspberries by laying the raspberries flat in the pan.
• Place the pie back in the oven for 10-15 minutes and let cool completely.
Tip: Once out of the oven, drizzle a little bit of extra virgin olive oil on top to moisten the almond cream and give an extra flavor.
Pie Filling: Vanilla Pastry Cream
1¼ cup milk
3 egg yolks
½ cup sugar
3 tbsp. flour
3 tbsp. cornstarch
2 vanilla beans (or 1 tsp. vanilla extract)
• In a medium size saucepan, scrape the inside of the vanilla beans into the milk and bring to a boil.
• While the milk heats up, combine egg yolks, sugar, cornstarch and flour into a mixing bowl and whisk together until the mixture whitens. Pour the hot milk into the mixture and mix gently until incorporated.
• Once thoroughly mixed, pour everything back into a back into the saucepan and place on low to medium heat. Bring the mixture to a boil while mixing constantly to avoid burning the cream.
• Next, pour the boiled cream onto the cooled pie shell over the cooked almond cream. Do not fill the pie completely to leave room for the raspberry jam. Let cool completely.
Pie Filling: Raspberry Jam
5 cups raspberries
2 ¼ cups sugar
1 tbsp. pectin
1 tbsp. fresh lemon juice
• In a mixing bowl, combine sugar and pectin and set aside.
• In a medium to large saucepan over medium heat, heat the raspberries. Once mixture starts to heat up, stir in the previously mixed sugar and pectin. Continue to cook until the jam has thickened, stirring occasionally. Add in the lemon juice.
• Cook the jam for about 1 hour or until the temperature is over 205°F.
• Once cooked, pour the jam onto the pie shell over the pastry cream. Fill the pie shell all they way to the top and cover the top with fresh raspberries.
• Before serving, garnish the pie with mint leaves.