Classic Raspberry Pie
Indulge in the sweet and tangy flavors of a **Classic Raspberry Pie**, a timeless dessert that captures the essence of summer with its vibrant filling and flaky, golden crust. This recipe combines juicy fresh raspberries with a touch of lemon zest and juice for a bright, tart contrast, while cornstarch ensures a luscious, perfectly set filling. The homemade buttery pie crust, crafted with simple ingredients like all-purpose flour and chilled butter, adds an irresistible texture and richness. Topped with a delicate egg wash for a golden finish, this pie is baked to perfection, delivering a bubbling, aromatic treat that’s ideal for gatherings, holidays, or any occasion in need of a fruity delight. Whether served warm alongside a scoop of vanilla ice cream or enjoyed on its own, this raspberry pie is a showstopper guaranteed to satisfy your dessert cravings. Keywords: raspberry pie recipe, homemade pie crust, fresh fruit desserts, summer pie recipes, classic dessert ideas.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 0.25 cup Ice water
- 5 cups Fresh raspberries
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Water
Instructions
In a large bowl, mix the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, stirring with a fork until the dough begins to come together.
Turn the dough onto a floured surface and form it into a ball. Divide the ball in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 425°F (220°C).
In a large mixing bowl, gently toss the raspberries with the granulated sugar, cornstarch, lemon zest, and lemon juice.
On a lightly floured surface, roll out one dough disk into a circle large enough to fit your 9-inch pie pan. Carefully transfer the dough to the pan.
Pour the raspberry mixture into the dough-lined pie pan.
Roll out the second dough disk and place it over the raspberry filling. Trim excess dough, then fold and crimp the edges to seal.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the top crust with the egg wash.
Cut slits or small shapes in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 15 minutes.
Reduce oven temperature to 375°F (190°C), and continue baking for 30-35 minutes until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack before serving.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 519.3 g | 189% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 228.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 253 mg | 19% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
