Double-crust deep red raspberry pie

For flaky pie crust:

1. By-hand method: sift flour and salt into a large bowl. Using a pastry blender or two knives, cut in the lard or shortening and butter until the largest lumps are about the size of fat peas. In a small bowl, combine the ice water and lightly beaten egg. Add a little more than half of this mixture to the flour mixture, then use your fingertips to gently incorporate the liquid into the dough. If the mixture appears too dry and crumbly, and does not hold together when pressed, add a little more of the egg and water. The dough should be neither sticky nor at all crumbly. Mix lightly but do mix enough to evenly distribute the moisture.

2. Food processor method: sift the flour and salt together and combine in the bowl of a food processor. Add the diced lard or shortening and butter and pulse until the largest lumps are about the size of fat peas. In a small bowl, stir together the ice water and lightly beaten egg. Add slightly more than half of this liquid to the flour mixture and pulse two or three times. Feel the dough: if it does not hold together when squished, add more of the liquid. The dough should be moist but not sticky or crumbly and dry.

3. When the dough feels soft and comes together easily, divide it into 2 portions and gently form each into a flattish disk (remember, if you are too rough with the dough, you will be rewarded with a tough crust). Wrap tightly in plastic wrap and refrigerate until needed, at least 2 hours. The dough at this point can be refrigerated up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator and remove from the refrigerator about half an hour before you plan to roll it.

4. For blind baking: preheat the oven to 350°. For a partially baked shell, on a lightly floured board, roll out one portion of the pastry dough, then line a 9-inch pie plate with it. Prick the bottom of the shell all over with a fork. Line the pastry with a circle of parchment paper or aluminum foil large enough to hang over the shell by an inch or so and fill the shell with dried beans or pie weights. Place the shell in the centre of the oven and bake for 12 to 15 minutes, until the edges appear dry and the bottom has begun to cook. Remove the weights and liner and return the shell to the oven for another 5 minutes or until the bottom looks dry, but has not coloured. Cool completely on a rack before filling.

5. For a completely baked shell, return the shell to the oven for 7 to 10 minutes after removing the weights and liner. The baked shell should be completely dry and lightly golden on the edges and the bottom. Cool completely on a rack before filling. The pre-baked pie shell can be prepared several hours ahead of time or even overnight, if kept uncovered in a dry place at room temperature.

For pie:

1. Preheat the oven to 400°. Take one disc of pastry dough out of the refrigerator and let it warm at room
   temperature for 15 minutes or so, until it is just soft enough to roll. Roll it out to a circle of about 12 inches in diameter and 1/8 inch thick, then use it to line a 9 1/2-inch glass pie plate. Gently ease the pastry into the bottom of the plate and trim the overhang to 1 inch. Cover the pastry with plastic wrap and
   return to the refrigerator for at least 45 minutes, and up to 2 days if well covered.

2. Remove the second portion of dough from the refrigerator 15 to 20 minutes before you plan to bake
the pie. Meanwhile, in a large bowl, combine the raspberries, sugar, cornstarch, liqueur, lemon zest and lemon juice. Using a big rubber spatula or mixing spoon, very gently fold the berries together with the other ingredients, trying not to crush the fruit too badly. Remove the chilled shell from the refrigerator. Spoon the filling into the pastry, spreading it evenly, then mounding it slightly in the centre. Try to keep the edges of the shell clean. Brush the edges of the pastry with the lightly beaten egg.

3. When the remaining disc of dough is pliable, roll it out to a circle of about 10 inches in diameter and 1/8 inch thick. Use the rolling pin to help you lay this circle over the filling, centering it on the top of the shell: fold the edge of the circle of dough over the length of the rolling pin and gently roll the pin through mid-air towards you, bringing with it the pastry, now folded over the pin.

When the pastry is suspended at about the mid-point, slide the filled shell underneath the hanging dough and use the rolling pin to centre the circle and ease it down onto the top of the pie. Press the edges of the pastry together, sealing the top and bottom crusts. Trim the overhang with a sharp knife, then crimp the edges decoratively, if desired. You can also use the trimmings from the edges to stamp or cut out
shapes of pastry to decorate the top of the pie.

4. Allow the pie (and any decorations, wrapped in plastic wrap) to rest in the refrigerator for 15 minutes, then place it on a baking sheet. Combine the remaining beaten egg with 1 tablespoon water and brush the top of the pie with a thin glaze. Apply any decorations to the top crust and brush these with the egg wash as well. Sprinkle the entire top of the pie with the 2 teaspoons of sugar and use a thin-bladed knife to cut four 2-inch-long slits in the top of the crust to allow the steam to escape.

5. Place the baking sheet into the centre of the preheated oven. Bake for 45 minutes to 1 hour, or until the crust is golden and crisp and the filling is bubbling through the slits in the top. Transfer the pie to a rack and cool at least half an hour before cutting and serving. I don’t think this pie needs anything except a fork (and I have been known to proceed without even this!), but those who wish to can add a scoop of ice cream.