| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 cup butter
- 3 tablespoons milk
- 5 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon freshly grated lemon zest
- 9 ounces raspberries
- 2 tablespoons butter, melted
- 1 egg, beaten
- 1/2 teaspoon milk
- 2 tablespoons powdered confectioners’ sugar
Instructions
- Crust:
- In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
- Filling:
- Preheat the oven to 400 degrees F.
- In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
- Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
- Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
- Mix egg and milk. Brush dough with mixture.
- Bake approximately 35 to 40 minutes, or until crust is golden brown.
- Let cool and dust with powdered sugar.
- Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 378 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 5 g |
| Cholesterol | 78 mg |
| Sodium | 17 mg |
Reviews
This recipe is a hit every time I’ve made it. Absolutely delicious.
I loved this recipe, but I made it a little but easier by molding my crust into a pie tin, rather than folding it in to the center. Either way, this is a hit!