If you’ve ever craved pie but didn’t want to deal with the hassle of making a full-sized pie, then this is the pie for you! It’s a sneak peak into the Dessert for Two cookbook.
I have not posted a Single Serving Sunday recipe in I don’t know how long, but this week I am reviving it with the help of an expert at portion-controlled dessert recipes – Christina Lane of Dessert for Two! I’ve been following Christina’s blog for as long as I can remember. Unlike my blog’s title which misleads people into thinking I am strictly a cookie/baking blog, her blog is exactly what is sounds like – full of dessert recipes for two! After embarking on my Single Serving Sunday posts, I have a strong appreciation for what she does on a consistent basis. While I struggle to think of new ways to make entree or dessert recipes for one or two people, she excels at it.
However, that being said after perusing her new cookbook aptly named Dessert for Two, my desire to cook full-scale dessert recipes is waning. I made a layer cake the same day as this pie and the amount of effort and dishes required for the cake in comparison to the pie was heavily skewed. With how often I like to bake, having smaller quantities around means less I unload at work and therefore less money I am wasting. Not that I mind feeding my coworkers but it’s not exactly economical.
And this pie! Oh my goodness how have I never had a raspberry pie before? It was sweet and tart all at once and the crust was perfect. After such an outstanding first impression I definitely plan to revisit this cookbook often. Others recipes that caught my eye included butter cookies, bruleed lemon bars, blondies, chees pie bars, and strawberry shortcakes. I actually went ahead and make the whipped cream from the shortcake recipe and dolloped it on top of this pie.
My absolute only complaint is that the font size for the fractions in the ingredient list is super tiny. I found myself squinting sometimes to read them. But not even that can stop me from loving this cookbook. Get your hands on it now!
Two years ago: Baked Chicken Bacon Ranch Taquitos with Avocado Ranch
Three years ago: Funfetti-Peanut Butter Layer Pie
Four years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
RASPBERRY PICK-UP PIE
Serves 2 (makes one 6-inch pie)
1/2 cup + 2 tsp all-purpose flour, divided
5 tsp sugar, divided
1/8 tsp salt
2 Tbsp cold unsalted butter, diced
1/4 tsp white vinegar
2-3 Tbsp cold water
6 oz. fresh raspberries
1 egg yolk, beaten
Coarse sugar (optional)
Raspberry jam, warmed (optional)
3 Tbsp cold heavy whipping cream (optional)
1 Tbsp powdered sugar (optional)
1/4 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (optional)
- In a medium bowl, whisk together 1/2 cup flour, 1 teaspoon sugar, and salt. Add butter and cut it in using two knives or a pastry blender until it resembles wet sand.
- In a small bowl, combine the vinegar and two tablespoons cold water. Add to dough and stir until dough forms. If needed add up to 1 tablespoon water. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- When ready, preheat oven to 375 degrees. Line a small sheet pan with parchment paper or a silicone baking mat, set aside.
- In a medium bowl, toss the raspberries in the remaining 2 teaspoons flour and remaining 4 teaspoons of sugar. Set aside.
- Remove dough from the fridge, and prepare a clean surface with a light dusting of flour. Roll out dough into an 8-inch circle. Transfer to the prepared pan. Pile raspberries in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the raspberries (the center will not be covered).
- Brush the edges with yolk and sprinkle with coarse sugar, if using.
- Bake for 35-40 minutes or until pie crust is shiny and golden and raspberries are slumped.
- Let cool completely on a wire rack. Before serving, brush the berries with warm raspberry jam, if desired.
- Just before serving, in a small bowl whip the heavy cream, powdered sugar, and vanilla until it forms soft peaks, if desired.
Source: Dessert for Two by Christina Lane
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Disclosure: I was provided with a complementary copy of this cookbook and extracts from Nielsen-Massey. I was not otherwise compensated. All thoughts and opinions are my own.