Raspberry & Chai Pie
A fragrant raspberry pie brightened with brewed vanilla chai and a flaky lattice.
Ingredients
For 8 servings
- 600 g raspberries
- 200 g sugar
- 24 g cornflour
- 200 g vanilla chai tea, brewed
- 115 g cold unsalted butter, cubed
- 300 g plain flour
- 4 g sugar, for the pastry
- 3 g salt
- 120 g ice water
- 1 piece egg, beaten
- Coarse sugar, for sprinkling
Nutrition / serving
- Calories
- 345 kcal
- Protein
- 6 g
- Carbs
- 57 g
- Fat
- 10 g
Allergens: Egg, Gluten, Milk, dairy, eggs, gluten
Estimated from ingredient data.
Method
Combine the raspberries, sugar, cornflour and brewed chai and stir gently.
Rub the butter into the flour, sugar and salt to coarse crumbs, add the ice water to a dough, divide and chill 30 minutes.
Heat the oven to 190°C. Roll one disc and line a 23 cm dish.
Add the raspberry filling, then top with a lattice cut from the second disc.
Brush with egg and sprinkle with coarse sugar.
Bake for 50–60 minutes, until golden and bubbling; cool before slicing.
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