Raspberry Pie Recipe

Introduction

Raspberry pie is a delightful dessert bursting with vibrant, tangy flavors and a perfectly flaky crust. This classic homemade pie makes a wonderful treat for any occasion, showcasing the natural sweetness of fresh raspberries.

Ingredients

• 1 double crust pie crust
• 5 cups raspberries (if using frozen, make sure they are thawed)
• 1 teaspoon fresh lemon juice
• ½ cup granulated sugar
• 3 ½ tablespoons cornstarch
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons water

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. Roll out half of the pie crust and press it into an 8-9 inch pie pan to form the bottom crust.
2. Step 2: In a large bowl, combine the raspberries and fresh lemon juice.
3. Step 3: In a small bowl, whisk together the sugar, cornstarch, and salt until well blended.
4. Step 4: Add the sugar mixture to the raspberries and stir gently but thoroughly to coat the berries evenly.
5. Step 5: Pour the raspberry filling into the prepared pie crust. Roll out the top crust and place it over the filling. Trim and crimp the edges to seal. Cut vents or a decorative design in the top crust to allow steam to escape.
6. Step 6: In a small bowl, beat the egg with water. Brush this egg wash evenly over the top crust for a golden finish.
7. Step 7: Bake the pie for 40-50 minutes until the crust is golden brown and the filling is bubbly.
8. Step 8: Allow the pie to cool completely before slicing. For best results, chill the pie in the refrigerator for a few hours to let the filling set.

Tips & Variations

• Use fresh raspberries for the best natural flavor, but thawed frozen berries work well too when fresh are out of season.
• Add a teaspoon of vanilla extract or a pinch of cinnamon to the filling for extra warmth and depth.
• If you prefer a sweeter pie, increase the sugar slightly, but taste the raspberries first as their sweetness can vary.
• For a rustic look, try a lattice crust on top instead of a full crust.

Storage

Store leftover raspberry pie covered loosely with foil or plastic wrap in the refrigerator. It will keep well for 3-4 days. Reheat slices gently in a microwave or enjoy cold. Chilling overnight helps the filling firm up for cleaner slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this pie?

Yes, frozen raspberries work well as long as they are fully thawed and drained of excess liquid to avoid a soggy crust.

How do I prevent the crust from getting soggy?

Make sure to bake the pie until the filling is bubbling and the crust is golden. Cooling the pie completely and chilling it before serving also helps the filling thicken and reduces sogginess.

Raspberry Pie Recipe

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★★★★★

4.9 from 121 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This classic Raspberry Pie features a flaky double crust filled with a luscious, sweet-tart raspberry filling. Perfectly balanced with fresh lemon juice and a touch of sugar, this pie bakes to golden perfection and is ideal for any dessert table or special occasion.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 double crust pie crust

Filling

• 5 cups raspberries (if using frozen, make sure they are thawed)
• 1 teaspoon fresh lemon juice
• ½ cup granulated sugar
• 3 ½ tablespoons cornstarch
• ¼ teaspoon salt

Egg Wash

• 1 large egg
• 2 tablespoons water

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the pie.
2. Prepare Bottom Crust: Roll out half of the pie crust and gently fit it into an 8-9 inch pie pan, ensuring an even layer along the bottom and sides.
3. Mix Raspberries and Lemon Juice: In a large bowl, combine the raspberries with fresh lemon juice to enhance the tartness and flavor.
4. Prepare Sugar Mixture: In a separate small bowl, whisk together granulated sugar, cornstarch, and salt until well combined; this mixture will thicken the filling.
5. Combine Filling Ingredients: Add the sugar mixture to the raspberry mixture and stir thoroughly to coat the berries evenly with the thickening agent.
6. Fill Pie: Pour the raspberry filling into the prepared bottom crust, spreading it evenly.
7. Add Top Crust: Roll out the remaining pie crust and place it over the filling. Crimp the edges to seal and cut vents or a decorative design on top to allow steam to escape during baking.
8. Apply Egg Wash: Beat the egg with water and brush this mixture over the top crust to give it a beautiful golden shine once baked.
9. Bake the Pie: Place the pie in the oven and bake for 40 to 50 minutes until the crust is golden brown and the filling is bubbling actively, indicating it’s cooked through.
10. Cool: Remove the pie from the oven and let it cool completely on a wire rack. For best results, chill in the refrigerator for a few hours to allow the filling to set before slicing and serving.

Notes

• Ensure raspberries are fully thawed if using frozen to prevent excess moisture in the filling.
• Chilling the pie after baking helps the filling to firm up for cleaner slices.
• Adjust sugar amount based on the sweetness of your raspberries to your taste.
• The cornstarch acts as a thickener, so don’t skip it to avoid a runny filling.
• Use fresh lemon juice for the best flavor impact.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry pie, fruit pie, dessert pie, homemade pie crust, berry pie, summer dessert