Raspberries always make baked goods even just a little bit better, in my opinion!
- 1 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold butter, cut into chunks
- 2 egg yolks
- 3 tablespoons cold milk
- 1 recipe pie crust (above)
- 8 ripe plums, pitted and sliced into 1 inch-thick slices (no need to peel them)
- 1 cup raspberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 beaten egg, for an egg wash (I actually skipped the egg wash, but it makes the pie look nicer)
Stir the flour sugar and salt together in a medium mixing bowl. Cut in the butter chunks just until they are about the size of pecans and the flour will hold together a bit when you clump it.
Whisk together the egg yolks and milk in another small bowl, then dump this into the flour mixture and stir until the dough just comes together in a shaggy mess. Turn your shaggy mess out onto a cold, un-floured work surface. Gather the dough into a tight mound, then using the palm of your hand, smear the dough down the side of the mound on each side, moving around the mound so all the dough gets smeared.
Scrape the dough back into a mound and repeat. At this point the dough should have come together into a pretty cohesive mass streaked with butter. Gather the dough, divide it into 2 pieces with one just a bit larger than the other (the bottom crust needs to be a little larger than the top), wrap each tightly in plastic wrap and flatten them into disks. Refrigerate for at least 4 hours before using.
Heat your oven to 350° F.
In a large bowl, toss together the plum slices, raspberries, sugar, and cornstarch until the fruit is coated.
On a well-floured work surface, roll out the larger of your crust disks into a circle that's about 12 inches across. Transfer the dough circle into a 9-inch pie pan, gently pressing it into place, and leaving a 1/4-inch lip around the edge of the pie plate. Transfer the fruit mixture into the pie plate. Roll out the other piece of dough into a circle that's about 10 inches across. Place this on top of the pie, pinch the edges together and crimp them to seal the pie. Poke some slits in the center of the pie to allow steam to escape. Freeze the pie for about 30 minutes.
Put the pie on a rimmed baking sheet to catch the mess of fruit that always bubbles out (the crust sometimes leaks some butter too). Brush the top with your egg wash, if you've made one, then bake it in the center of the oven until the crust is golden brown and the fruit is bubbling (about 1 1/2 hours).
Allow to cool at least one hour (and preferably more like 3 hours) before eating, to give the filling time to set.
Courtesy of Food 52