rutiz farm organic berries and a beautiful raspberry pie

recipe by rachael sheridan
photos by amy sheridan

Jerry rutiz and I have an understanding: I take all the berries he can spare.  All of them.  All.

He has the best organic berries. His raspberries actually taste like raspberries.  Are they the most beautiful? The most perfect? No. They’re organic and real and actually taste like a raspberry. They make the best pie and the most amazing jam I’ve ever made in my life. His blackberries and gallant strawberries are the same. Full of flavor, organic, beautiful and perfect for pie or jam making. I’m a simple girl. I like simple things. I don’t mess around with my raspberry pie. Raspberries, sugar, a little four and the juice of a lemon in a leaf lard and butter crust. Easy. Simple. For that reason, this recipe requires that you search out the best raspberries. In southern california? You’re in luck! You can buy your own from Jerry at the santa monica farmer’s market or check out his farm stand (or pick your own!) in Arroyo Grande.

Not in southern California? Can’t go visit Jerry? Google a pick your own farm in your area. I highly recommend it. Pick a lot. Make some jam. Freeze some (frozen raspberries work just as well!).

Preheat your oven to 425 degrees

Directions

1. In a large bowl combine the raspberries, flour, sugar, and the juice of half a lemon.
2. Stir to combine.
3. Roll out the leaf lard dough on a lightly floured surface and drape the first piece into the bottom of a 9″ glass pie plate.
4. Pour the raspberry mixture into the pie plate and dot the top of the pie with the tablespoon of butter and place the other crust on top of the pie.
5. Cut the excess crust from around the pie dish leaving a 1″ overhang.  Don’t throw away those scraps!  Save them for Piecrust Cookies.
6. Push the two pieces of crust together around the edge and roll and tuck the over hang under.
7. Once you have rolled the entire edge under, crimp the crust by pushing it together with you pointer fingers and thumbs.
8. With a sharp pairing knife, score the top of the crust to allow steam to escape while cooking.
9. Sprinkle the remaining 1 T sugar over the top of the crust.

Place on a baking sheet and bake at 425 for 15 minutes.

Reduce the oven temperature to 350 degrees and bake for another 40 minutes.  If the top crust begins to get too brown, cover it with foil.

Remove the pie from the oven and allow to cool on a cooling rack.  Cool the  pie completely.  If you try to cut into a pie that’s too hot, it can be runny.*

*Sometimes, you just gotta cut into a hot pie.  It beckons to you.  I say go for it.  I do.  Sometimes, I just don’t give a hoot if it’s a little runny.

*Crust sticking when you roll it out?  I find a bench scraper works best to gently pry it loose.

Happy baking,
Rachael