Raspberry Pie
Fresh raspberries, a buttery double crust, and just enough sugar to let that tart berry flavor shine through. This raspberry pie recipe is the kind of dessert that shows up at every summer cookout and never lasts more than a day on the counter.
Equipment
- Food processor or a pastry cutter if working by hand
- Rolling Pin
- Mixing bowls
- Pastry brush
- Pie crust shield or foil strips
- Cooling rack
- Baking sheet optional, to catch drips
Ingredients
For the Crust
- 2 1/2 cups all purpose flour about 300g
- 1 cup unsalted butter 226g, cold and cubed
- 1 teaspoon salt plus a pinch for the filling
- 6 tablespoons ice water 6 to 8 tablespoons, as needed
For the Filling
- 6 cups raspberries fresh, or frozen thawed and drained
- 3/4 cup granulated sugar plus 1 tablespoon for the crust
- 1/3 cup cornstarch
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cut into small pieces, for dotting
For the Topping
- 1 large egg beaten for egg wash
- 1 tablespoon coarse sugar optional, for topping
For Serving (Optional)
- vanilla ice cream for serving
- whipped cream fresh, for serving
- custard sauce warm, for drizzling
Instructions
- In a food processor, combine flour and salt; pulse to mix. Add cold cubed butter and pulse until mixture looks like coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, pulsing just until dough clumps together.
- Turn dough out onto a floured surface and divide into two equal portions. Shape each into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll one disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing into the bottom and up the sides. Trim overhang to 1 inch past the rim and chill while making filling.
- In a large bowl, gently combine raspberries, 3/4 cup sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Fold carefully to keep berries whole. Let rest for 10 minutes.
- Roll the second dough disk into a 12-inch circle. For a lattice top, slice into strips; for a solid top, leave whole and set aside on parchment.
- Preheat oven to 425°F. Pour filling into chilled bottom crust and dot with butter pieces. Place top crust over filling, trim excess, fold edges under, and crimp to seal. Cut slits in a solid top crust to vent.
- Brush top crust with beaten egg wash and sprinkle with coarse sugar if using. Cover edges with a pie crust shield or foil. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 30-35 minutes more until golden and bubbling.
- Transfer to a wire rack and cool for at least 3 hours before slicing to allow filling to set.
Notes
- Keep butter and water ice cold when making the crust to create flaky layers.
- Do not skip the resting and cooling time; the filling needs it to set properly.
- If using frozen raspberries, thaw and drain them well first to avoid a watery filling.
- Place a baking sheet on the rack below the pie to catch any bubbling juices.
- Use a pie crust shield or foil strips around the edges to prevent over-browning.
- For a mixed berry version, substitute half the raspberries with blackberries or blueberries.
- Add 1/2 teaspoon almond extract to the filling for a subtle nutty note.
- Store covered at room temperature for up to 1 day, or refrigerate for up to 4 days.
- Freeze the baked pie or individual slices for up to 3 months; thaw overnight before reheating.
- Reheat slices in the oven at 300°F for about 10 minutes to restore crispness.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 180mgFiber: 5gSugar: 25gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 8mg
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