Rotting Raspberry Pie With Edible Flies and Mold!
Preparation time: 35 minutes plus 1 hour resting time
Cooking time: 50 minutes
For Pastry
- 2.5 cups flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 226g/2 sticks butter, cold and cubed
- 7-8 tablespoons ice water
For Filling
- 700g/25ozs raspberries (I used frozen, thawed)
- 180g/6ozs caster or superfine sugar
- 1/4 cup cornflour/fine cornstarch
- 1/3 cup desiccated coconut
- 1 teaspoon vanilla
- Eggwash for brushing
For Flies
- Walnut sized quantity of black gum paste
- Grape sized quantity of modelling chocolate
- Grape sized quantity of white gum paste
- 1/4 teaspoon red royal icing
- Edible teal shimmer powder
- Small sheet of rice paper
For Mold
- 1 tablespoon desiccated coconut
- A few drops green food colouring
Step 1 - First make the flies. Take small balls of black fondant or gum paste and make a small head and body. Make a small indent in the head for eyes. Dot the eyes with red royal icing and brush the body with edible teal shimmer powder.
Step 2 - Cut out small wings in rice paper drawing veins on with edible ink. Make two cuts on the sides of the body with a paring knife and insert the wings. Poke holes in the body with a toothpick so that you can insert the legs. Shape little legs with tiny pieces of modelling chocolate and chill until set. Using tweezers, place them in the holes. You can also make some tiny maggots using white gum paste.
Step 3 - In a large food processor, pulse the flour, sugar and salt until combined. Add the cold butter and pulse until you get fine crumbs. Add the ice water and pulse until it just comes together. Knead on a clean surface and divide the dough into 2 equal portions. Rest in the fridge for 1 hour.
Step 4 - Spray a pie tin with oil spray. Roll out the first disc of dough between two sheets of parchment. Carefully lift into the pie tin and flute the sides and dock with a fork. Cover with cling film and chill for 1 hour. Oil a sheet of foil, line the pie cavity (covering the edges of the pie) and fill the centre with baking beads. Bake for 25 minutes. Remove the beads and foil and cool.
Step 5 - Meanwhile roll out the other round of pastry between two sheets of parchment. Cut into long strips and chill for 1 hour.
Step 6 - Mix the raspberries, sugar, corn starch/cornflour, coconut and vanilla together in a bowl and then fill the pie with this. Top with the strips of pastry. Brush with egg wash and bake for 25 minutes or until the pastry on top is golden.
Step 7 - Mix the coconut with the green colouring and when pie is cool, place it on top of pie in patches along with the flies.