Description
This raspberry pie recipe is sweet, tangy, and wrapped in a buttery double crust. It’s perfect for summer gatherings, holidays, or anytime you’re craving a juicy fruit dessert.
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. Preheat the oven to 400°F. Roll out half of the pie crust and place it into an 8-9 inch pie pan.
2. In a large bowl, combine the raspberries and lemon juice.
3. In a small bowl, mix sugar, cornstarch, and salt.
4. Add the sugar mixture to the raspberries and mix thoroughly.
5. Pour the filling into the pie crust. Roll out the top crust and place it over the filling. Seal and crimp the edges.
6. Cut small vents or create a design on top for steam to escape.
7. Mix the egg with water and brush the top crust with the egg wash.
8. Bake for 40-50 minutes until golden and bubbly.
9. Cool completely before slicing. Chill for a few hours for a firmer filling.
Notes
If using frozen raspberries, be sure to thaw and drain them completely.
For extra flavor, add a touch of vanilla or almond extract to the filling.
Use a pie shield or foil to prevent over-browning on the edges.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Raspberry Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 206
- Sugar: 16
- Sodium: 169
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0.003
- Carbohydrates: 35
- Fiber: 5
- Protein: 3
- Cholesterol: 20