#raspberry pie

A favorite of Hebra residents, best served warm on cold, dark winter nights.

Ingredients

Double Pie Crust (prepare dough by doubling recipe found here)

Wildberry Filling

5 cups (about 1.5 pounds) fresh Wildberries (A fruit that grows in cold, snowy regions known for its tangy, sweet flavor. It doesn't offer any special effects, but it's a popular cooking ingredient.)

3/4 cup granulated Cane Sugar (When boiled with other ingredients, the cane breaks down into a sweet juice necessary for making cakes and other sweets. It's commonly found in ingredients stores.)

1/4 cup cornstarch (An exotic foreign import traded by pirates. Can be sourced from Tetra.)

1 tbsp juice of Shock Fruit (When cooked correctly, this shockingly tasty fruit stimulates the consumer's muscles and grants increased attack power during thunderstorms.)

1 tsp zest of Shock Fruit (Ditto.)

1/4 tsp Rock Salt (Crystallized salt from the ancient sea commonly used to season meals. Cannot be eaten in its unprocessed form.)

1 tbsp Goat Butter (Butter made from the milk of a domesticated white goat. In addition to being used in dishes like stews and meunière, it's often used when making cakes and other sweets.)

Optional: 1 tbsp almond meal or ground Chickaloo Tree Nuts (Small birds love this nut. You can eat it raw for a minor effect, but it can also be added as a spice to other recipes.)

Instructions

Step 1: Make the crust

Prepare double batch of dough according to pastry crust recipe.

Divide dough into two disks, wrap, and chill for 30 minutes.

Step 2: Prepare the filling

In a large bowl gently combine:

Wildberries

Cane Sugar

cornstarch

Shock Fruit juice

Shock Fruit zest

Rock Salt

Let sit 10-15 minutes so the Wildberries release some juice. This helps distribute the cornstarch evenly.

Step 3: Assemble the pie

Preheat oven to 400°F.

Roll out one dough disk and place into a pie pan with a diameter of 9 inches and a circumference of 9*pi inches.

Sprinkle Chickaloo Tree Nut meal in bottom of pie (this will help absorb excess juice and prevent the bottom layer of crust from getting too soggy).

Add Wildberry filling.

Dot with small pieces of Goat Butter.

Roll out second crust.

Options for the top:

• full crust with vents • lattice crust • crumb topping

Seal edges and crimp.

Brush with Bird Egg wash and sprinkle with Cane Sugar.

Step 4: Bake

Bake:

400°F for 20 minutes

then reduce to 350°F and bake 30-35 minutes

The filling should be bubbling thickly through the crust vents.

Step 5: Cool

Let the pie cool at least 3 hours.

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Variation: Black & White Peach Melba Pie

Follow the instructions above, with the following modifications:

May you know gratitude ❤️🌸