Recipe Index

Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 12 tbsp unsalted butter, cut into 1/2-inch pieces and chilled
• 1/3 cup ice water
• 4 cups fresh raspberries (about 1 lb)
• 1 cup granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp cornstarch
• 1 1/2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 8 oz mascarpone cheese, softened at room temperature

Method

1. Make the pastry: pulse the flour, sugar and salt with the butter in a food processor (or rub in by hand) until pea-sized crumbs form. Add the ice water a spoonful at a time and mix just until a dough holds together. Form a disc, wrap and chill for at least 30 minutes.
2. Roll the dough out on a floured surface into a circle about 11¾ in across and use it to line a 9 in pie dish. Trim and crimp the edges, then chill for 15 minutes.
3. Heat the oven to 375°F. Line the pastry with parchment, fill with baking beans and blind-bake for 20 minutes. Remove the beans and paper and bake for a further 10-12 minutes until golden. Cool completely.
4. Make the filling: combine the raspberries, 1 cup sugar and lemon juice in a saucepan. Stir the cornstarch with 2 tablespoons of cold water to a slurry and stir it in.
5. Cook over medium heat, stirring gently, for 5-7 minutes until the juices boil, thicken and turn glossy, keeping most berries whole. Cool completely.
6. Make the cream: whip the chilled heavy cream with the 1/4 cup sugar to soft peaks. Beat the mascarpone smooth in a separate bowl, then fold in the whipped cream.
7. Spread the mascarpone cream over the base of the cooled pastry case.
8. Spoon the cooled raspberry filling evenly over the cream.
9. Chill the pie for at least 2 hours before slicing and serving.

Prep: 60 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data