As we gather with loved ones this holiday season, there’s no better way to celebrate connection than with something warm and homemade. Did you know the late Dr. Sue Johnson — renowned psychologist and pioneer of Emotionally Focused Therapy — was also an incredible baker?
One of her favourite creations was her Raspberry Pie, a recipe that embodies the warmth and sweetness she brought to the world. This pie is perfect for holiday tables, cozy gatherings, or even a quiet evening by the fire.
Let’s honour Sue’s legacy by baking, sharing, and savoring this beautiful recipe with those we hold dear.
Raspberry Pie Recipe:
4 cups raspberries, picked over
1 cup sugar
1/3 cup Crème de Cassis (black currant liqueur)
¼ cup cornstarch
1 tablespoon lemon juice
pinch of salt
1 recipe Piecrust (See pie crust recipe below)
1.Preheat the oven to 425F
2. Toss the raspberries and sugar together in a mixing bowl. Whisk the Cassis and cornstarch together in a small bowl until smooth. Stir the Cassis mixture, lemon juice and salt gently into the berries.
3. Roll out two thirds of the pastry and line a 9-inch pie pan; leave the edges untrimmed. Spoon in the berries.
4. Roll out the remaining pastry into a 10-inch round and cut into 1/2inch strips. Arrange over the berries in a lattice pattern. Trim the overhanging pastry; bring the edge of the lower crust over the lattice and crimp the edge decoratively.
5. Set on the center rack of the oven and bake for 15 minutes. Lower the heat to 350F and bake until the crust is golden brown, and the filling is bubbling, another 30 to 40 minutes.
*Serves 6 to 8 portions
Piecrust Recipe
2 ½ cups unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 stick (8 tablespoons) and 6 tablespoons of unsalted butter, chilled
5 to 6 tablespoons ice water, as needed
1. Sift the flour, sugar and salt into a mixing bowl. Add the chilled butter. Working quickly and using your fingertips or a pastry blender, rub or cut the fat into the dry ingredients until the mixture resembles coarse meal.
2. Sprinkle on the ice water, 2 to 3 tablespoons at a time, and toss with a fork. Turn the dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about ¼ cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in refrigerator for 2 hours.
3. Remove the dough from the refrigerator and roll it out to ¼ inch thickness on a floured work surface. For a single-crust pie, line a 9-inch pie plate with half of the dough and reserve the other half for the top of the pie.
4. To prebake, preheat the oven to 425F.
5. Line the dough in the pie plate with aluminum foil and till with beans and rice to weight it. Bake for 8 minutes, then remove the beans and lining. Prick the bottom of the dough with a fork and return the pie plate to the oven until the crust is golden brown, 10-13 minutes longer.
One 9-inch double crust or two 9-inch single crusts