Rapunzel Pie With Fresh Raspberry Filling And Homemade Pie Crust
This delicious Rapunzel pie is made using a homemade pie crust and refreshing creamy raspberry pie filling. You can play around with certain flavors and easily save some time by buying pre-made dough.
Ingredients
For The Pie Crust
- 3 cups cake flour, divided
- 4 tsp caster sugar
- 1 cup salted butter, chilled and cut into 1/2-inch cubes
- 6-8 tbsp ice water
For the Tangled Raspberry Pie Filling
- 2 large eggs, beatedm
- 1 1/4 cup sour cream, room temperature
- Lemon zest, to taste
- 2 tsp vanilla extract
- 1 cup fine caster sugar
- 1/3 cup cake flour, sifted
- 1/2 tsp fine salt
- 4 cups fresh raspberries, washed and dried
Instructions
For The Pie Crust
- Add 2 1/2 cups of flour, salt, and sugar into a food processor. Reserve the remaining flour for dusting. Then, pulse the ingredients until they are well mixed.
- Add half of the cubed chilled butter and pulse for a couple of seconds. Add the remaining half and continue pulsing. You will have a breadcrumb-like texture.
- Next, add 6 tablespoons of ice water to the crumbs and pulse again. You will see the dough starts forming. Keep adding one teaspoon of ice water until your dough comes together. It should be smooth and not wet or sticky.
- Wrap the entire dough ball in plastic wrap and chill it in the fridge for at least 1 hour.
- Once it has rested, roll it out on a lightly dusted surface. It should be roughly 1/8 to 1/6-inch thick. Then, cut out a large circle from the dough.
- Press the large disc into your pie dish and make sure it fits snug in the edges as well. Trim the edges off of the top and chill the dough again for 30 minutes.
For The Pie Filling
- Beat the two eggs in a large mixing bowl. Then, add in the sour cream, lemon zest, and vanilla extract. Make sure to whisk until you have a completely uniform smooth mixture.
- Add the sugar and mix well. Then, you can also add sifted flour and salt to the mixture. Once completely combined, your mixture should still be lump-free, smooth, and creamy.
- Finally, fold in the raspberries.
Assemble The Raspberry Pie
- Preheat your oven to 350ºF (180ºC). Pre-bake your pie crust for about 15 minutes or until it just starts changing color. Remove it and allow it to cool completely before adding the filling.
- Once your pie crust has been pre-baked (even if it is a store-bought one) you can add the Rapunzel pie filling to it. Smooth out the top.
- Roll out some long strands of pie dough using leftover dough. Then, cut out 2 x 12-inch pieces. Make as much strands as you can and keep rolling out off cuts.
- Braid 3 strands of pie dough to create a long 12-inch strand. Repeat until you have enough strands to cover the surface of the pie.
- Finally, add the braided strands of dough over the top of the pie and bake it for 35 minutes.
Nutrition
Calories: 360kcalCarbohydrates: 43gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 234mgPotassium: 138mgFiber: 4gSugar: 16gVitamin A: 680IUVitamin C: 15mgCalcium: 42mgIron: 2mg
Tried this recipe?Let me know how it was!