Raspberry Double-Crust Jar Pie

Name: Raspberry Double-Crust Jar Pie
Ingredients: 1 recipe Flaky Butter Crust (recipe follows); All-purpose flour for dusting; 1 egg; ; Raspberry (or Other Tart Berry) Filling; 2 cups fresh or frozen raspberries (if frozen, do not thaw); 1/4 to 1/2 cup loosely packed light or dark brown or granulated sugar; 1 tablespoon all-purpose flour; 1/2 teaspoon grated lemon zest; Pinch of kosher salt; ; Flaky Butter Crust; 1 cup cold unsalted butter; 2 cups all-purpose/plain flour, plus more for dusting; 1 teaspoon sugar; 1 teaspoon kosher salt; 1 cup cold unsalted butter, cut into 1/2-inch cubes; 3 to 5 tablespoons ice water

Raspberry Double-Crust Jar Pie was pinched from <a href="http://www.seriouseats.com/recipes/2012/02/raspberry-double-crust-jar-pie-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: Ellen Silverman] Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts. Reprinted with permission from Handheld Pies by Sarah Billingsley and Rachel Wharton. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All rights reserved...."

INGREDIENTS

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1 recipe Flaky Butter Crust (recipe follows)

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All-purpose flour for dusting

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1 egg

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Raspberry (or Other Tart Berry) Filling

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2 cups fresh or frozen raspberries (if frozen, do not thaw)  

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1/4 to 1/2 cup loosely packed light or dark brown or granulated sugar

•

1 tablespoon all-purpose flour 

•

1/2 teaspoon grated lemon zest

•

Pinch of kosher salt

•

Flaky Butter Crust

•

1 cup cold unsalted butter

•

 2 cups all-purpose/plain flour, plus more for dusting

•

1 teaspoon sugar

•

1 teaspoon kosher salt

•

1 cup cold unsalted butter, cut into 1/2-inch cubes

•

3 to 5 tablespoons ice water

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