My family history looks a lot like the history of America, spanning from the colonies to the westward states. Grandmother was born in KY in 1888 & Granddad in KS in 1892. They would visit us in the early 60’s at our MI home, coming from Dallas during vacations. They brought with them the traditions, yarns & flavors from another time & place. After "hunting" trips when my dad & granddad would take me out in the woods to "shoot" squirrels with his cane, we would stop & gather our own wild raspberries in small tin buckets. What we didn’t eat on the spot came home to Grandmother Lucy. Lucy would bring my sisters & I together to help her roll out the dough & cut the lattice strips for her signature raspberry pie. I’ve been recreating versions of that raspberry lattice pie my whole adult life. I’ve played with variations but always come back to her tried & true original. I honor Grandmother Lucy & our American traditions with her Raspberry Lattice Pie made with years of family love.
0 per serving
- 2 cup flour, Pie Crust
- 1 tablespoons sugar, Pie Crust
- 1 teaspoons salt, Pie Crust
- 1 cup cold unsalted butter, Pie Crust
- 1 cup lard, Pie Crust
- 1 cup cold water, Pie Crust
- 3 cup black raspberries, Pie Filling
- 2 cup red rasperries, Pie Filling
- 3 cup sugar, Pie Filling
- 3 cup flour, Pie Filling
- 1 teaspoons cinnamon, Pie Filling
- 2 tablespoons butter, Pie Filling
- 1 egg, Egg Wash & Covering
- 1 tablespoons water, Egg Wash & Covering
- 3 tablespoons clear sanding sugar, Egg Wash & Covering
Step 1: Pie Crust
Combine 1-1/2 cups flour with sugar and salt in a food processor. Process in butter and lard for 15 seconds.
Step 2: Pie Crust
Pulse in the other cup of flour until you have a mealy consistency. Place ingredients in a large bowl.
Step 3: Pie Crust
Add cold water to the flour/ butter/ lard mixture. Knead together quickly until well blended.
Step 4: Pie Crust
Divide dough into 2 disc-shaped portions and refrigerate - wrapped in plastic - for 1 hour.
In a large bowl, combine raspberries, sugar, 1/4 cup flour, 1/4 tsp cinnamon, and 2 Tbsp butter in dots. Let mixture sit for 30 mins.
Step 1: Assembly & Baking
Roll out, form and pre-bake bottom crust using one of the disc-shaped portions of dough, waxed paper, and pie weights for 25 minutes at 350F.
Step 2: Assembly & Baking
Step 3: Assembly & Baking
Roll out second portion of dough into oval shape and cut into 1/2 inch strips using scalloped pastry cutter.
Step 4: Assembly & Baking
Add filling to pre-cooked bottom crust. Add the lower layer of weaved and cut pastry in parallels. Add another cut strip at a diagonal pulling back the first layer to accommodate the weave. Continue to pull back alternating strips and weave in strips until the pie is covered.
Step 5: Assembly & Baking
Cover pastry strips with egg wash and clear sanding sugar.
Step 6: Assembly & Baking
Trim pie as needed.
Step 1: Baking
Bake pie at 425F for 10 minutes. Reduce heat to 350F for another 35 minutes of baking.
Step 2: Baking
Remove from heat and cool before cutting and serving.