Raspberry Pie

Instructions

• Pie Crust
• In a food processor mix together the flour, sugar and salt (You can also mix it in a large bowl using a pastry cutter or two forks).
• Add the cubed butter and mix until the mixture resembles small peas.
• Add cold water and apple cider vinegar and mix it into the crust mixture.
• Transfer the dough to a lightly floured work surface and form the dough into a round disc with your hands, lightly flouring it if necessary.
• Wrap the dough in plastic and leave it in the fridge for 2 hours or overnight.
• Filling
• Mix raspberries, sugar, butter and lemon juice until the raspberries are well coated.
• Assemble
• Preheat the oven to 375F/190C.
• Divide the pie crust dough in half and roll them out on a lightly floured work surface, making 2 circles for the bottom and top of the pie.
• Line one of them on the bottom of a 5.5 inch pie plate.
• Pour the raspberry filling into the pie crust.
• Using the cookie cutter of your choice cut the pie crust for the top of the pie like in the reel and place it on top of the pie, closing the sides.
• Brush the dough with the egg wash and sprinkle a little bit of sugar on top.
• Bake for 35-45 minutes or until the crust is golden brown.
• Allow the pie to cool before serving and add a little bit of powdered sugar on top (optional).