Raspberry Pie

Raspberry

Pie is a beautiful, sweet-tart dessert filled with juicy raspberries and encased in a perfectly flaky, golden crust. It’s the kind of pie that feels like summer on a plate, yet it’s also versatile enough to be enjoyed year-round.

This pie isn’t overly sweet, allowing the natural flavor of the raspberries to shine through, with just the right amount of sugar to balance the tartness. If you’re a fan of fruit pies that are light, bursting with flavor, and a little less rich, this is the recipe for you. Not a fan of raspberries? Don’t worry, you can easily swap them for another berry, and it will still be a hit.

Kitchen Equipment Needed:

• 9-inch pie dish
• Mixing bowls
• Pastry brush
• Rolling pin (if using homemade dough)
• Measuring cups and spoons
• Fork or whisk
• Paring knife

Ingredients:

• For the crust (store-bought or homemade double pie crust):
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter (cold, cut into cubes)
  • 6-8 tablespoons ice water
• For the raspberry filling:
  • 4 cups fresh raspberries (or frozen, thawed and drained)
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Directions:

1. Prepare the pie crust:
   • In a large bowl, combine the flour, salt, and sugar.
   • Cut the cold butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
   • Divide the dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
2. Preheat the oven to 425°F (220°C).
3. Prepare the filling:
   • In a large bowl, combine the raspberries, sugar, cornstarch, and lemon juice. Gently toss to coat the raspberries evenly.
4. Assemble the pie:
   • Roll out one disc of dough on a lightly floured surface and fit it into a 9-inch pie dish.
   • Pour the raspberry filling into the pie crust and dot with small pieces of butter.
   • Roll out the second disc of dough and cover the pie, crimping the edges to seal. You can also cut strips of dough and create a lattice pattern if you prefer.
   • Whisk the egg with a little water and brush it over the top crust. Sprinkle with coarse sugar for an extra touch of sweetness.
5. Bake the pie:
   • Place the pie on a baking sheet to catch any drips and bake for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden and the filling is bubbly.
6. Cool:
   • Allow the pie to cool for at least 2 hours before serving, so the filling sets properly.

Prep Time:

• 30 minutes (plus 30 minutes for chilling dough)

Cook Time:

• 45-50 minutes

Total Time:

• 1 hour 45 minutes

Nutrition (per serving):

• Calories: 350
• Protein: 4g
• Carbohydrates: 53g
• Fat: 15g
• Fiber: 6g
• Sugar: 23g

This Raspberry Pie is a wonderful combination of sweet and tart, perfect for any occasion where a fresh fruit dessert is called for. The buttery crust pairs beautifully with the juicy raspberry filling, making each bite melt in your mouth. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this pie is sure to be a crowd-pleaser!