Zingy Citrus Berry Pie (Printable Version)
# What You'll Need:
01 -
1 store-bought pie shell
02 -
1 cup raspberries, washed
03 -
1 cup white sugar
04 -
3 eggs at room temperature
05 -
1 cup squeezed lemon juice (roughly 4-6 fruits)
06 -
2 tablespoons grated lemon peel
07 -
0.25 cup plain flour
08 -
0.5 teaspoon table salt
09 -
1 tablespoon softened butter for greasing
10 -
Whipped cream for serving (if you want)
11 -
Extra raspberries for decoration (if you want)
# Steps to Follow:
01 -
Get your oven hot at 175°C (350°F).
02 -
Lay your store-bought crust into a 9-inch dish and pinch the edges. For homemade options, flatten the dough and fit it in.
03 -
Poke holes in the bottom with a fork to stop air bubbles. Add parchment and weights on top. Cook 10-15 mins till light brown. Take it out and let it sit.
04 -
Blend sugar with flour in a bowl. Drop in eggs, juice from lemons, and grated peel, mixing till smooth.
05 -
Carefully stir the clean raspberries into your mix, making sure they're spread out nicely.
06 -
Pour your raspberry-lemon mix into the warm shell and smooth it out.
07 -
Put it back in the hot oven for 30-35 mins, or until it's firm but still wobbles a bit in the middle.
08 -
Take the hot pie out and cool it down for 15-20 mins at room temp.
09 -
Stick it in the fridge for at least an hour before you eat it.
10 -
Add some whipped cream and maybe extra raspberries on top when you're ready to eat.