Raspberry Pie
Bursting with the vibrant, juicy flavors of fresh raspberries, this classic Raspberry Pie is the ultimate summer dessert that’s as beautiful as it is delicious. Featuring a flaky, buttery homemade pie crust and a perfectly balanced filling of tart raspberries, a touch of sugar, and a hint of bright lemon juice, this recipe strikes the perfect harmony between sweet and tangy. The top crust, brushed with an egg wash for a golden, bakery-style finish, adds a stunning visual appeal as it seals in the bubbling fruit filling. Ready in just over an hour, this pie is perfect for sharing at picnics, family dinners, or holiday gatherings. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—either way, this raspberry pie is sure to become a beloved dessert in your recipe collection!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 5 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 piece Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
Divide the dough into two equal portions, shape into discs, wrap with plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Fit it into a 9-inch pie pan, trimming any overhanging edges.
In a large bowl, combine the raspberries, sugar, cornstarch, and lemon juice. Toss until the raspberries are evenly coated.
Pour the raspberry mixture into the prepared pie crust, spreading it out evenly.
Roll out the second dough disc into a 12-inch circle. Place it over the raspberry filling and trim any overhang. Press the edges together to seal and crimp if desired.
Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden-brown and the filling is bubbling.
Let the pie cool completely on a wire rack before serving to allow the filling to set.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 27.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 283 mg | 6% | |
*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.
