Gluten-Free Classic Raspberry Pie
Indulge in the timeless charm of a **Gluten-Free Classic Raspberry Pie**, a dessert that masterfully combines tradition with a modern twist. This recipe features a flaky, buttery gluten-free crust made with xanthan gum and ice-cold butter for the perfect texture. Filled with juicy, fresh raspberries sweetened with granulated sugar and brightened by a splash of lemon juice and vanilla, every bite is bursting with vibrant flavors. Whether you choose a lattice or full top crust, the golden, caramelized finish makes this pie a true showstopper. Perfect for summer gatherings, family dinners, or simply treating yourself, this gluten-free masterpiece will delight every guest at the table. Ready in just 90 minutes and serving up to eight happy eaters, this is the ultimate dessert to add to your repertoire.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, chilled and cut into cubes
- 6 tablespoons Ice water
- 4 cups Fresh raspberries
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 unit Egg, beaten (optional for egg wash)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.
Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
Pour in the ice water gradually, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another bowl, combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss the mixture until the raspberries are evenly coated.
Remove one dough disc from the refrigerator. On a lightly floured surface (using gluten-free flour), roll out the dough to fit a 9-inch pie pan. Carefully transfer the rolled dough into the pie pan.
Pour the raspberry filling into the pie crust, spreading it evenly.
Take the second disc of dough and roll it out on a lightly floured surface. You can cut it into strips to create a lattice top or keep it whole for a full top crust. If using a full top crust, make sure to cut a few slits in it to allow steam to escape.
Place the rolled dough over the raspberry filling. If desired, brush the top crust with the beaten egg to give it a golden finish.
Bake the pie for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 548.7 g | 200% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 223.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 880 mg | 19% | |
*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.
