We served pie at our wedding in place of wedding cake. Not a new idea today, but three years ago when we got married it was a pretty new idea. This pie was a hit! We sent home guests with recipes for both of the pies that were served, and this one continues to get great feedback. —Madison Mayberry Hofmeyer
Pastry for Double Crust Pie
2 1/3 cups
1 1/4 cups
fresh raspberries or frozen, thawed raspberries
Cut butter into small cubes. In large bowl, combine flour, sugar and salt. Stir until well combined. Add butter to flour mixture. Use pastry blender to cut butter into flour until mixture resembles coarse meal. Slowly add in water, mixing lightly with fork until just combined. Divide dough in half. Form each half into a disc and wrap each disc in plastic wrap. Refrigerate at least 1 hour.
On a lightly floured surface flatten one half of the pie dough. Roll from center to edges into a 12-inch circle.
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
In a mixing bowl combine the sugar and the flour. Stir in the dried cranberries, berries and lemon peel. Gently toss mixture until well coated. Transfer berry mixture to the pastry-lined pie plate.
On lightly floured surface roll remaining dough into a 12-inch circle. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam to escape; place on filling and fold edge under bottom pastry. Flute edge as desired. If desired, brush pastry top with a little milk and sprinkle with additional sugar
To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375°F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack.