Heavenly Raspberry Pie
Dive into the indulgent flavors of summer with our *Heavenly Raspberry Pie*—a luscious dessert that perfectly balances sweet and tangy notes with every bite. This classic pie recipe starts with a buttery, flaky homemade crust that cradles a vibrant filling made from juicy fresh raspberries, a hint of zesty lemon, and just the right touch of sweetness. A golden, perfectly browned lattice or solid crust seals in the bubbling fruit goodness, while a light egg wash gives it an irresistible shine. Ideal for gatherings or a delightful weeknight treat, this pie shines when served with whipped cream or a scoop of vanilla ice cream. Easy to make and absolutely crowd-pleasing, this Heavenly Raspberry Pie is a show-stopper you’ll return to again and again.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.25 cup granulated sugar
- 6 tablespoons ice water
- 5 cups fresh raspberries
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 1 egg
- 1 tablespoon water
Instructions
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1/4 cup of granulated sugar.
Cut 1 cup of cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Gradually add 6 tablespoons of ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, mix 5 cups of fresh raspberries, 3/4 cup of granulated sugar, 3 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Toss gently to combine.
Roll out one disc of dough on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, letting the edges hang over slightly.
Pour the raspberry mixture into the prepared crust. Dot the filling with 2 tablespoons of unsalted butter, cut into small pieces.
Roll out the second disc of dough into another 12-inch circle. Place it over the filling, trim the excess dough, and crimp the edges to seal the pie.
Cut small slits in the top crust to allow steam to escape.
In a small bowl, beat 1 egg with 1 tablespoon of water to make an egg wash. Brush the top crust with the egg wash for a golden finish.
Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set properly.
Serve slices of Heavenly Raspberry Pie as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 526.5 g | 191% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 228.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1367 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.
