When the season is high, load up on fresh raspberries and figs at the farmers market or from your own garden and enjoy the bounty of summer in this Fresh Raspberry and Fig Pie.
You can use any pie crust recipe you prefer for this pie. This cream cheese crust is a particularly easy version.
- 6 ounce cream cheese (at room temperature)
- 5 ounce high-fat, European-style unsalted butter (at room temperature)
- 2 tablespoon cream (or as needed)
- 390 gram all-purpose flour (scooped & leveled, plus more as needed)
- 1 teaspoon kosher salt
- 3 cup fresh raspberries
- 2 cup chopped figs
- 1 cup sugar
- 2 tablespoon corn starch
- 1 tablespoon chilled, unsalted butter cut into tiny dice
- 2 teaspoon orange liqueur (optional)
Put cream cheese, room temperature butter and cream into the bowl of a food processor fitted with a blade attachment. Process until well combined and fluffy, about 20 seconds. Add flour and salt. Pulse mixture 5 or 6 times. Scrape the sides of the bowl with a rubber spatula. Process an additional 15 or 20 seconds, until dough just comes together and begins to pull cleanly away from the sides of the bowl in jagged clumps. If this doesn’t happen within 15 or 20 seconds add another few teaspoons cream as needed.
Move the dough to a lightly-floured work surface and gently knead 2 or 3 times. If dough seems quite sticky or at all wet, sprinkle in another few teaspoons flour. Give dough another couple of quick, gentle kneads. Divide dough in half. Shape into two discs about 5‑inches round and 3/4‑inch thick. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.
On a lightly floured surface use a lightly floured rolling pin to roll out one disc of chilled dough to a 12 to 13-inch round, a generous 1/8‑inch thick. Carefully fold rolled dough in half, and slide it onto the rolling pin. Transfer to a 9‑inch pie pan. Unfold the dough, easing it gently into the pie pan; do not stretch the dough. Trim the overhand to a generous ½‑inch all around, then fold under creating a double thick rim. Crimp the edge decoratively with your fingers and use a fork to prick the bottom of the dough in several spots. Refrigerate for 30 minutes. Save second disc of dough for another purpose.
Meanwhile, Place oven rack in middle position. Preheat oven to 375 degrees F.
Cover chilled pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover bottom. Bake on center rack for 12 minutes. Remove parchment and weights, and bake on center rack until barely golden, about 10 more minutes. Transfer to a wire rack to cool.
Reduce oven temperature to 350 degrees F.
Mix raspberries, figs, sugar, corn starch, diced butter and orange liqueur (if using) together in a medium bowl, set aside about 15 minutes or until the corn starch no longer looks powdery. You may need to lightly stir the berries during this time to assure an even distribution of moisture.
Pour the berry mixture into the prepared pie shell and level the mixture with the back of a spoon. Place the pie on a rimmed baking sheet. Cut a circle of foil big enough to wrap over the pie and snip out the center of the circle, forming a ring that is sized to be securely crimped on the edges to protect the exposed of the pie from over browning during the first half of baking.
Move the baking sheet and pie to the heated oven and bake until the pie begins to bubble, about 30 minutes. Carefully remove foil ring and continue to bake until the crust is nicely browned and the juiced are thickened, about 20 to 25 more minutes.
Remove the pie to a wire rack to cool completely before slicing.