This recipe is courtesy of Smucker’s.
- Preheat oven to 375°F (190°C).
- Line baking sheet with parchment paper.
- Combine flour and salt in a large bowl.
- Cut in shortening with pastry blender or two knives until mixture is blended and resembles coarse meal.
- Beat egg, water, and vinegar in another bowl.
- Pour liquid evenly over flour mixture and stir with a fork until moistened. Cover well and let cool completely in fridge for at least 15 minutes.
- Immediately roll out cold dough on a floured work surface, shaping it into a 40 cm (16 in.) circle. Slightly deformed dough makes an even nicer rustic crust.
- Transfer dough to baking sheet. If dough tears, just push it back together on baking sheet.
- Combine raspberries, chocolate chunks, sugar, and flour in a large bowl.
- Pile raspberry mixture in middle of dough circle, leaving a 5-cm (2-in.) border all around.
- Fold border edge over raspberries, overlapping slightly.
- Brush dough with beaten egg and sprinkle with sugar.
- Bake 60 to 70 minutes or until crust is golden and raspberries are tender.
- Let cool on cooling rack.
- Serve pie warm or at room temperature.
On the barbecue: Preheat barbecue to high. Place dough on a grilling sheet or double layer of aluminum foil. Turn off one burner and grill over indirect heat (side with burner turned off). Close lid and barbecue 50 to 60 minutes, or until crust is golden and fruits bubble.
You can switch out raspberries for your choice of berries or any combination of berries. You can also try it any other fruit you wish, including prunes, apricots, apples, peaches, and cherries.
If you wish, you can also replace Hershey’s Chipits Inspirations 70% Dark Chocolate Chunks with Hershey’s Chipits Inspirations Creamy Milk Chocolate Chunks.
Pie crust can be prepared a day ahead and stored at room temperature wrapped in aluminum foil. Freezing is not recommended.