I have a blueberry pie recipe, and if i just replaced the blueberries with raspberries, would it work? If not, could send me a recipe for raspberry pie, preferably open-faced?
here’s the recipe
Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water
Blueberry Filling:
4 cups (570 grams) fresh blueberries
1/2 cup (100 grams) granulated white sugar
2 tablespoons (20 grams) cornstarch (corn flour)
2 tablespoons lemon juice
1 tablespoon lemon zest
Egg Wash:
1 large egg yolk
1 tablespoon cream
BlueBerry Bushes reply to...
Can you make a raspberry pie out of a blueberry pie recipe?
August 31st, 2010 - 1:37 pm
It absolutely would work and very well. There is no law that says you must use exactly the ingredients listed for any recipe.
Any pie recipe can be made open faced or with lattice or full crust or little bits of decorative dough on top. It makes absolutely no difference at all except to the cook!
And as you are the cook in this case, go for what you have or want!
User comments in reply to 'Can you make a raspberry pie out of a blueberry pie recipe?' at Blueberry bushes blueberry growing tips and blueberry recipesBlueBerry Bushes reply to...
Can you make a raspberry pie out of a blueberry pie recipe?
August 31st, 2010 - 1:47 pm
You should of posted your blueberry pie recipe so we could see if it could be changed or not. Why not just do a search for raspberry pie? Sure you will find some if not many.
User comments in reply to 'Can you make a raspberry pie out of a blueberry pie recipe?' at Blueberry bushes blueberry growing tips and blueberry recipesBlueBerry Bushes reply to...
Can you make a raspberry pie out of a blueberry pie recipe?
August 31st, 2010 - 2:03 pm
Partly that depends on how you feel about sweet versus tart flavors in fruit pie, and how important it is to you that the pie not be runny with juice (which can make the bottom crust soggy). Blueberries are usually somewhat sweeter and much less sour than raspberries, so many recipes call for adding more sugar to a raspberry pie than you would for a blueberry pie. And the juices that cook out of raspberries are juicier than the juices that cook out of blueberries, so you may also want to add extra cornstarch to thicken the filling.
If the reason you’re looking for an “open-faced” pie recipe — one without a top crust — is that, like me, you’re daunted by trying to get a top crust to look right, you might consider putting a crumb topping on your pie. I use this recipe for topping apple pies as well as all kinds of berry pies, and it reduces or eliminates the amount of cornstarch needed, as well as lending enough sweetness that I’ve stopped adding sugar to the berries, including when there are raspberries or even cranberries in the pie.
Fresh Fruit “Crisp” Topped Pie
1 9″ deep-dish pie crust (store-bought or your own)
14-18 oz fresh berries, rinsed and blotted dry OR 3-4 apples, diced and tossed with lemon juice OR fruit(s) of your choice (about 3-4 cups loosely packed cups of fruit by volume)
1/3 to 1/2 cup loosely packed brown sugar OR 1/4 to 1/3 cup raw sugar
3/4 cup quick-cooking oats (not instant oatmeal though)
1 stick (1/2 cup) butter, softened
2 tbsp Hodgson Mill whole wheat gingerbread mix*
Preheat oven. Cream sugar into softened butter; cut in rolled oats, then stir in gingerbread mix until well blended. Place fruit in pie shell. (Remember that while 8 ounces is one cup for liquid ingredients and things like flour and sugar, fruit doesn’t settle as much and so 8 ounces of fruit by weight will be more than 1 cup by volume. ) Sprinkle topping evenly over fruit.
For most fruit fillings, bake pie about 40 minutes at 375F or until topping is golden brown. Some of the juice from the fruit will often bubble up through the topping.
You can use this same recipe to make fruit crisp instead of pie — just double the amounts, put the fruit and topping in a pan greased with a bit of softened butter instead of a pie crust, and it will make a nice 9×12″ crisp (or a decadent 9×9″ one). I’ve done this with both apples and blueberries many times, and in fact adapted the crisp topping to use on pies when I started baking my own.
*If none of your local stores carry this, you can substitute regular or cake flour seasoned to your taste with ground ginger, cinnamon and cloves.
Also, here’s a tip I’ve picked up for making pies, especially ones that don’t have a top crust: To prevent the edges of your crust from browning too dark, instead of trying to cover it with little strips of foil, moisten just the top edge. When making berry pies, the juice left in the bottom of the bowl works great; for apple pies, any lemon juice left over from what you used to keep the apples from turning brown should be plenty; for custard pies you can use a few dabs of the custard mixture or just plain milk.
Edit: That much egg wash would be plenty to cover an entire domed top crust and have some left over. Be sure that your crust recipe isn’t meant for producing both a top and a bottom crust! If it is, either halve the crust recipe, or make two pies instead of one. (I wish I had the hand strength to make my own crust — I’m envious of the delicious homemade crust you’ll soon be enjoying with your pie!)
I would definitely leave out the lemon juice if you’re using raspberries instead of blueberries. Lemon zest would be a nice touch but don’t worry if you don’t want to zest a lemon you won’t be juicing. As I said, if you want to try out the crisp topping you shouldn’t need to add any sugar to the fruit beyond what’s in the topping; if you’re going to try a really open-faced pie, you probably should add at least 1/3 cup of white, raw or brown sugar, more if you want your pie sweeter and less tart. Those 2 tablespoons of cornstarch should be enough. . . you might want to add 1-3 teaspoons extra if avoiding a runny filling is important to you, or just mash the raspberries gently as that will help the cornstarch be more effective.
(Incidentally, I’ve only tried making custard pies without any kind of crust or topping, so I’m not sure how a truly open-faced raspberry pie would turn out. You can actually combine a custard recipe with fruit to produce some lovely fruit-custard pies, too. . . )
User comments in reply to 'Can you make a raspberry pie out of a blueberry pie recipe?' at Blueberry bushes blueberry growing tips and blueberry recipesBlueBerry Bushes reply to...
Can you make a raspberry pie out of a blueberry pie recipe?
August 31st, 2010 - 2:53 pm
Absolutely. Berry pie filling is essentially the same for all berries, just adjust the sugar for how tart the berries are. But that is true no matter what berries. Never tried Raspberry pie, sounds good swimming in whipped cream. Blackberry is one of my favorites.
User comments in reply to 'Can you make a raspberry pie out of a blueberry pie recipe?' at Blueberry bushes blueberry growing tips and blueberry recipesThe one thing I would maybe change is the lemon. I prefer to use Almond extract. I would use 1 1/2 – 2 teaspoons.