RASPBERRY MERINGUE PIE
Steps:
- Place flour and salt in a large bowl. Cut in butter using your fingertips, a pastry blender, or two knives. Mixture should resemble coarse bread crumbs. Sprinkle the dough with 3 tablespoons ice water and, with your fingertips or a fork, lightly toss dough, adding another 1 or 2 tablespoons, or more, of water if necessary, just until it is moist enough to come together into a ball. Knead a few times, pat into a flat disc, wrap in plastic wrap and refrigerate at least an hour. Remove dough from refrigerator about 10 minutes before rolling. Roll out dough to fit a 9 inch pie pan. Flute edge. Prick crust with a fork all over bottom or place dried beans on top of crust. Bake blind. Cool. Combine raspberries very gently with flour and sugar. Just before baking, make meringue. Beat egg whites with an electric mixer until light. Slowly beat in sugar and contine beating until firm. To assemble, remove beans from baked pie crust (if using) and place raspberry filling in pie shell. Spread meringue over raspberries, mounding in the center and making sure meringue touches the crust all around to seal. Bake in a preheated 350-degree oven for 40 minutes. Cool on a rack before serving.
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Lanier Franklin
lf9@yahoo.comThis pie was a disappointment. The crust was soggy and the filling was bland.
Barbara Hughes
h_b49@hotmail.comThis is the best raspberry meringue pie I've ever had!
Margaret Ottinger
margaret-o@gmail.comI would definitely make this pie again.
mustakin ali
ma@yahoo.comThis pie is perfect for a special occasion. It's beautiful and delicious.
Aaryan Ranapal
ranapal_aaryan@gmail.comOverall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Aliakbar Aliakbar
aliakbar@aol.comThe meringue on my pie didn't turn out as fluffy as I would have liked. I think I might have overbeaten the egg whites.
Ghamshad Ali
ghamshadali@yahoo.comThis pie was a little too sweet for my taste. I would recommend using less sugar in the filling.
Billy Fitzgerald
billy.fitzgerald24@yahoo.comI followed the recipe exactly and my pie turned out perfect. The crust was flaky, the filling was tart and sweet, and the meringue was light and fluffy.
Villan Raj
raj-v21@aol.comThis pie is a bit time-consuming to make, but it's worth the effort. The results are stunning and the taste is divine.
Osman Ali
osman29@hotmail.comI'm not a huge fan of meringue, but this pie was delicious! The meringue was light and airy, and the raspberry filling was tart and flavorful.
Technical Sumon
technicalsumon33@hotmail.comThe flavors in this pie are amazing! The raspberry filling is perfectly balanced by the sweet meringue. I would highly recommend this recipe.
Malakye Carlisle
m.c@hotmail.frThis raspberry meringue pie was a hit! The meringue was perfectly light and fluffy, and the raspberry filling was tart and sweet. I will definitely be making this again.