Raspberry Pie a la Murray’s
Murray’s raspberry pie is iconic. Raspberries are piled high in a tender crust and served with a generous swirl of whipped cream. It’s proof that a showstopper doesn’t have to be the entree; the final course can steal the show.
Murray’s recipe is under lock and key so we developed this version as an homage. But, of course, if you want the real deal, make a reservation:)
Raspberry Pie
makes 9” pie
The keys to making a flaky and tender pie crust is to use cold butter and ice water, work quickly, and most importantly, don’t over-mix.
Shopping List —
for the crust
310 grams ap flour
10 grams salt
6 grams sugar
168 grams cold butter, cubed
2 1/4 tsp red wine vinegar
6 3/4 tbsp water
a few ice cubes
scant flour for rolling
for the raspberry pie filling
6 clam shells (each 170g) raspberries
400 grams sugar
400 grams water
1 lemon, zest & juice
7 grams Knox powdered gelatin (1 packets)
pinch of salt
1-2 oz raspberry jam optional
Equipment —
medium bowl
dough blender
rolling pin
pastry brush
Steps —
for the crust
Add the ice cubes to a cup of water to chill (you won’t need it all).
Combine all the dry ingredients in a bowl.
Cut in the butter to medium pea size.
Slowly add the water and red wine vinegar and mix gently until the dough forms. Do not overwork.
Wrap in plastic wrap and chill in the refrigerator for at least an hour to hydrate the flour and relax the gluten.
Pull the dough from the refrigerator and discard the plastic wrap. On a lightly floured surface, use a rolling pin to lightly beat the dough. Roll from the center out, rotating often to ensure even thickness, to form a circle. Roll to about 1/8” thick.
Roll the dough onto the pin and unroll over a 9” pie pan. Gently press the dough into the pan, starting at the bottom and working up to the edges.
Trim the overhang to about 1 inch. Fold the edge under itself to create a thick rim. To flute the crust: use your thumb and index fingers to pinch the dough at even intervals around the entire pie.
Dock the pie dough using a fork or pastry docker and chill for 20-30 minutes before baking.
Preheat the oven to 375ºF.
Line the pie dough with parchment and add pie weights (beans, rice, lentils, etc). Bake for 15-20 minutes until the edges are set and lightly golden brown.
Remove the pie weights and decrease the oven temperature to 350ºF.
Return the pie dough to the oven and bake for another 10-15 minutes or until fully baked. Allow the crust to cool.
for the raspberry pie filling
Add the sugar, water, and 170 grams (1 clam shell) of raspberries to a sauce pan. Bring to a boil to make a simple syrup. Turn off the burner and allow to steep.
After about 30 minutes, carefully blend the simple syrup using a blender or immersion blender.
Pass the syrup through a fine-meshed sieve. Chill over an ice bath.
Once cool, measure 1 cup of syrup and pour it into a separate bowl. Sprinkle the powdered gelatin over the syrup and allow to bloom for about 5-10 minutes.
Bring another cup of the syrup to a simmer. Add the bloomed gelatin mixture to the hot syrup and whisk to combine until smooth without any lumps. Allow to cool for about 10-15 minutes.
Add the raspberries to a bowl. Pour about half of the gelatin syrup over the raspberries and gently toss.
Spread a thin layer of raspberry jam in the cooled pie crust.
Add the raspberries to the pie crust, piling them high.
*Optional: For a little more reassurance that the pie will slice cleanly, drizzle the remaining syrup over the raspberries. The result will be a little more jello-esque than Murray’s.
Cool in the refrigerator for at least 2 hours or until the gelatin completely sets.
Slice the pie and serve with whipped cream.
