A recipe for a pie with raspberry jam that melts in your mouth

Ingredients

For the Crust

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup ice water (you may need a bit more or less)

For the Filling

• 1 1/2 cups raspberry jam (preferably homemade or high-quality store-bought)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup granulated sugar (optional, depending on the sweetness of the jam)

For the Topping

• Powdered sugar for dusting (optional)
• Whipped cream or vanilla ice cream (optional, for serving)

Instructions

Making the Crust

1. Prepare the Dough:
   • In a large bowl, combine the flour, sugar, and salt.
   • Add the chilled butter pieces and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to add too much water; the dough should be slightly crumbly but hold together when pressed.
2. Chill the Dough:
   • Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Roll Out the Dough:
   • On a lightly floured surface, roll out one disk of dough to fit your pie dish, about 1/8-inch thick. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.

Making the Filling

4. Prepare the Filling:
   • In a medium bowl, combine the raspberry jam, lemon juice, lemon zest, and sugar (if using). Mix well.
5. Fill the Pie:
   • Pour the raspberry jam mixture into the prepared pie crust, spreading it evenly.

Assembling the Pie

6. Top the Pie:
   • Roll out the second disk of dough to about 1/8-inch thick. You can either place it over the filling as a whole top crust or cut it into strips to create a lattice pattern.
   • If using a whole top crust, cut a few slits in the top to allow steam to escape. If making a lattice, weave the strips over the filling.
   • Trim any excess dough and crimp the edges to seal.
7. Chill the Pie:
   • Preheat your oven to 375°F (190°C).
   • Place the pie in the refrigerator to chill for about 15 minutes.

Baking the Pie

8. Bake:
   • Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges start to brown too quickly, cover them with aluminum foil.
9. Cool:
   • Allow the pie to cool completely on a wire rack. This will help the filling set.

Serving

10. Serve:
    • Dust the pie with powdered sugar if desired.
    • Serve slices with whipped cream or vanilla ice cream for an extra treat.

Enjoy your melt-in-your-mouth raspberry jam pie!