Raspberry Pie

This homemade raspberry pie is bursting with juicy berries, wrapped in a flaky crust, and perfect for any occasion, any time of year.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword dessert, pie, raspberry, raspberry pie

Dietary Needs Nut-Free

Prep Time 30

Cook Time 50

Chill Time 1

Total Time 2 20

Servings slices

Calories 478kcal

Author Stephanie Lynch

Equipment

Ingredients

Pie Dough

2 ½ cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1 cup unsalted butter cold and cubed
6 tbsp cold water

Raspberry Pie Filling

5 cups fresh raspberries or use frozen raspberries, thawed and drained
¾ cup sugar
2 tbsp tapioca starch
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Assembly

1 egg yolk
1 tbsp cold water
Coarse sugar for sprinkling

Instructions

In a food processor or large mixing bowl, combine the flour, salt, and sugar
Add the cold butter and pulse or cut in until the mixture resembles coarse crumbs
Slowly add cold water, 1 tablespoon at a time, until the dough just comes together
Divide dough in half and flatten each half into a large circle, wrap in plastic wrap, and chill for at least 1 hour
In a large bowl, gently mix the juicy raspberries, sugar, tapioca starch, lemon juice, lemon zest, and vanilla extract then let the mixture sit while rolling out the crust
On a lightly floured surface, roll out one dough disk and fit it into a 9-inch pie shell
Trim any excess pastry, leaving about ½ inch overhang
Spoon raspberry mixture into the bottom crust, spreading evenly
Roll out the second crust and cut into strips of pastry then lay them over the filling in a crisscross pattern to form a lattice crust
Trim and tuck the top pie crust edges under the bottom, crimping to seal
Whisk the egg yolk with cold water in a small bowl and use a pastry brush to apply the egg wash over the top of the pie crust
Sprinkle with coarse sugar
Chill the assembled pie for 15–20 minutes while preheating the oven
Place the pie on a baking sheet lined with parchment paper
Cover the edges with aluminum foil to prevent over-browning
Set oven temperature to 375°F
Bake pie in the preheated oven for 45–55 minutes, until the filling is bubbling and the crust is golden brown
Remove foil for the last 10 minutes for even browning
Let the pie cool on a wire rack until it reaches room temperature
For neat slices, chill for an hour before cutting

Nutrition