Affectionally named as such because it was made with my friend (Tom) Morris on a lovely Saturday afternoon.
Morris is a pretty excellent pie maker. The kind of pie maker that can carry on a conversation while still making dough without a recipe. I am not that kind of pie maker. I’m the kind that loses concentration if the cat makes a noise and has to check the recipe a hundred times (then still gets the baking soda and baking powder confused and ruins the whole thing).
Hopefully by the end of my pie project I will be a Morris pie maker, and we can have some kind of amazing pie-off.
This will happen.
3 cups plain flour
250g cold butter, cubed
1 tablespoon sugar
1 teaspoon salt
1 cup cold water
500g to 1kg raspberries (depending on how full you want the pie)
Caster sugar (amount to liking)
Raw sugar and egg or milk for wash
1. Preheat oven to 190°C. Mix dry ingredients with the cold water in a bowl. Cut in butter until it resembles coarse crumbs and the dough is starting to come together.
2. Place the semi-mixed dough on a floured surface and flatten into a rough rectangular shape. Fold the dough in half and flatten down, repeating two to three times. Do not knead the dough. Wrap in plastic and chill in the fridge.
3. Heat half of the raspberries over the stove. Mix the cornflour with a small amount of water in a cup until it becomes a smooth paste. Add to the heated raspberries and mix until it thickens.
4. Halve the chilled dough. Roll out one half and line your pie dish. Pour in the heated raspberry mixture, and add the other half of the raspberries over the top. Roll out a pie top and pinch the edges together, adding slits for venting. Brush milk or egg over the top of the pie and sprinkle with raw sugar. Bake in the oven at 190° for half an hour, or until the crust is golden brown and filling is bubbling.