Scarlett Pie Recipe
Scarlett Pie is a classic Italian dessert that has been made for generations. It's an easy-to-make dish with just the right amount of sweetness and a perfectly flaky crust. This Scarlett Pie from scratch is sure to impress your friends and family! We have all of the tips and tricks you need to make the best Scarlett Pie ever, including how to make the crust and the creamy filling. With a few simple ingredients, you can whip up this delicious dessert in no time. So, let's get started!
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Servings: 4 people
Calories: 473kcal
Equipment
- Fork
- bowl
- baking dish
Ingredients
- 6 tablespoons sugar meticulously added to enhance the natural sweetness of the raspberries, creating a perfectly balanced and delightful filling.
- 1/2 teaspoon vanilla carefully included to bring a warm and aromatic essence, enhancing the natural flavors of the raspberries and creating a harmonious taste experience.
- Pie Dough use the recipe as above, carefully prepared to create a flaky and buttery crust, providing a sturdy and delicious base for the raspberry filling.
- 2.5-3 cups fresh or frozen raspberries if frozen, thawed, skillfully selected for their vibrant color and juicy nature, offering bursts of tartness and sweetness in every bite.
- Splash of orange juice or orange liqueur skillfully added to infuse the filling with a bright and citrusy note, adding depth and complexity to the overall flavor profile.
- Mix raspberries with sugar liquor, vanilla, and tapioca, skillfully combining the ingredients to coat the raspberries evenly.
- 1 tablespoon tapioca thoughtfully incorporated to thicken the raspberry juices, ensuring a luscious and jam-like consistency that holds together beautifully.
Instructions
- In a medium bowl, mix together flour and salt until combined. Cut in cold butter using a pastry cutter until it resembles coarse crumbs with some larger pieces of butter remaining.
- Add the cold water and combine with a spoon or spatula until the dough comes together. Lightly flour a clean surface, and use your hands to bring the dough together, kneading a few times until it holds its shape. Do not overwork.
- Divide the dough into two equal portions, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
- Preheat oven to 375°F. Line a 9-inch pie plate with one of the disks of chilled dough, pressing it into the bottom and sides of the dish. Trim the excess dough from the edges using kitchen scissors.
- Add the desired filling to the crust.
- Roll out the second disk of dough on a lightly floured surface and place it over the top of the filled pie plate. Trim excess dough from the edges and crimp with your fingers or use a fork to press into the sides of the crust.
- Cut several slits in the top of the dough for steam to escape while baking. Brush the top of the crust lightly with milk and sprinkle a little sugar over the top, if desired.
- Bake for 35-40 minutes or until golden brown on top. Allow to cool before serving.
Notes
- Roll out the dough between two pieces of parchment paper to make it easier to transfer into the pie plate.
- To ensure a flaky crust, be sure to use cold butter and don't overwork the dough.
- Keep an eye on your pie during baking; if the edges start to get too brown, cover them with foil or a pie shield.
- For a richer flavor, you can add some orange or lemon zest to the filling.
- Make sure your pie is cooled before cutting; otherwise, the filling might be runny.