Instructions

  1. To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl.

  2. Add the shortening, working it in until the mixture is evenly crumbly.

  3. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

  4. Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid.

  5. Turn the dough out onto a lightly floured surface, and shape it into a disk. Roll on its edge along a floured work surface, as though the disk were a wheel, to smooth the edges out. This will result in a rolled-out crust with smooth, rather than ragged, edges. Wrap it in plastic wrap and refrigerate for 30 minutes.

  6. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.

  7. To blind bake the crust: Preheat the oven to 400°F.

  8. Roll out the pastry for the pie to a 13" circle. Transfer it to a 9" pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

  9. Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely.

  10. To make the filling: Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.

  11. In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.

  12. Fold about 3 cups of the remaining berries into the mashed berry mixture, reserving about 1 cup for the top of the pie.

  13. Spoon the berry mixture into the pie shell, and top with the reserved berries.

Tips from our Bakers

  • There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Pie Filling Thickeners Guide.
  • If the raspberries are very tart, increase the sugar to 1 1/4 cups.
  • Substitute dry milk powder for buttermilk powder, if desired; or simply leave it out entirely, though it does increase the crust's tenderness.
  • While orange juice helps temper whole wheat's potentially strong flavor, substitute water for the juice, if desired.
  • We like to use Instant ClearJel, since it thickens without cooking, retaining the fresh flavor of the berries. If you don't have ClearJel, feel free to briefly cook 2 cups of the berries, lemon juice, water, and sugar, thickening with your favorite thickener.