I love fruit. My grandparents in Washington always have this immaculate, wildly abundant garden that I would devour every time I visited. Red raspberries will ALWAYS remind me of Washington and will ALWAYS remind me of them. Scott, however, can’t eat most fruit and therefore I don’t bake a lot of pies, tarts, cobblers, etc. except when he goes out of town. Then, I make myself a nice little treat and eat the whole thing in one sitting.
This one is so easy and SO pretty, I may just start making it a little more often.
-1/2 cup flour
-1/4 cup sugar
-3 tbsp butter
-zest of 1 lemon
-1/4 cup plus 2 tbsp milk
-3 cups raspberries
-powdered sugar for dusting
- Preheat the oven to 350. Butter a 9 inch pie pan. Whisk the flour, sugar, and pinch of salt together. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth. Pour in pie pan and top with the raspberries.
- Bake for about 30 minutes. Let cool. Dust with powdered sugar and serve! Or just grab a utensil/your fist and eat the entire thing.