raspberry-currant-200x150.jpg According to Rose Levy Beranbaum (”The Pie and Pastry Bible”), when raspberries sit all alone in a pie, they lose their character and become too cloying and intense. But when they’re combined with red currants, not only do the two flavors blend brilliantly, each fruit makes the other more delicious than either would be alone. So if you, too, have been a raspberry who’s spent too many Saturday nights alone in your shell, get out there and find your red currant. Of course, since this is easier said than done, Penelope suggests first practicing on this pie.

Penelope’s Ultimate Pie Crust

for a double crust pie

Place the rolled out bottom dough into the pie pan and chill for 30 minutes

The Filling

  1. ½ large egg white, lightly beaten
  2. ¾ cup sugar
  3. 2 tbs cornstarch
  4. pinch of salt
  5. 2½ cups red raspberries
  6. 1½ cups red currants, stemmed and dried
  7. 1 large egg yolk
  8. 1 tsp heavy cream

In a medium bowl, stir together the sugar, cornstarch and salt

Place half the currants evenly over the bottom pie shell

Place half the raspberries over them

Repeat with the remaining red currants, then the remaining raspberries

Sprinkle on the remaining sugar mixture and the lemon juice

The Lattice Crust

While the dough in the pie pan is chilling in the fridge, roll out the second ball of dough

Using a ruler and a pastry jagger, or a pizza cutter, cut 10 ¾” strips

Remove the bottom crust from the fridge and let stand for 10 minutes

Pile the filling into the pie pan

Arrange half the strips evenly over the currants and the raspberries

Gently curve back every other strip a little past the center and place another strip perpendicular on top

Un-curve the strips so they lie flat on top of the perpendicular strip

Working in the same direction, curve back the strips that were not curved back the first time

Apply the remaining 2 strips to the other side of the pie, starting toward the center and working toward the edge

Remember to alternate the strips that are curved back so the strips weave in and out

Trim the edges and tuck in the overhang

Combine the egg yolk and the heavy cream to make the glaze

Brush the top of the lattice and put in the fridge for 1 hour

Preheat the oven to 425°

Put the pie on a parchment-lined baking sheet

Bake for 40 to 50 minutes, or until the filling is thickly bubbling all over and the center is slightly puffed