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Raspberry Pie

A beautiful, sweet-tart dessert filled with juicy raspberries and encased in a perfectly flaky, golden crust. 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.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American

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

Instructions
 

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.
  • Preheat the oven to 425°F (220°C).

Prepare the filling

  • In a large bowl, combine the raspberries, sugar, cornstarch, and lemon juice. Gently toss to coat the raspberries evenly.

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.

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.

Cool

  • Allow the pie to cool for at least 2 hours before serving, so the filling sets properly.
Keyword berry pie, Fruit Pie, homemade pie crust, Raspberry Pie