Raspberry Pie
The ultimate summer dessert is here! This Raspberry Pie harmonizes the sweet and tart flavors of fresh raspberries, encased in a buttery, flaky crust. It's easy to make, perfect for summer gatherings, and sure to impress. Serve it warm with a scoop of ice cream, and you'll be the star of any picnic!
Equipment
- Wooden Spoon
- Oven
- Baking Sheet
Ingredients
- 1 recipe All Butter Pie Crust
- 5 cups Fresh or Thawed Frozen Raspberries (661g or approx 1.5 lb)
- ⅔ cup Granulated Sugar (134g)
- 1 tablespoon Lemon Juice (15ml)
- 4 tablespoons Cornstarch (32g)
- 1 recipe Crumble Topping
Instructions
- Preheat your oven to 425°F (220°C). This initial high temperature helps create a crispy crust.
- Prepare your pie crust. Place one pie crust in the bottom of a 9-inch pie plate and crimp the edges as desired for a beautiful presentation.
- In a large mixing bowl, carefully stir together the fresh raspberries, granulated sugar, lemon juice, and cornstarch. The cornstarch will help thicken the juices released by the raspberries while they bake.
- Pour the raspberry mixture into the prepared pie plate, spreading it evenly.
- Now, it’s time to top the pie! You can either create a lattice crust or simply cover it with another pie crust. If you go for a double crust, be sure to cut holes in the top to vent during baking. If you feel creative, use cookie cutters to cut shapes out of the crust and place them on top.
- If you're using a crumble topping, sprinkle it generously over the top of the pie for added texture.
- To prevent the edges from burning, place a pie shield around the edge of the pie. This will allow the filling to cook evenly without over-baking the crust.
- Place the pie on a cookie sheet to catch any drips during baking. This step helps keep your oven clean!
- Bake in the preheated oven for 10 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 40 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and let it cool. This waiting period allows the filling to set properly.
- Slice, serve, and enjoy your homemade Raspberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream!
Notes
- Tip 1: Keep any leftovers covered in the refrigerator. It will stay fresh for up to three days, but trust me, it’s best enjoyed within the first couple of days.
- Tip 2: You can freeze unbaked pie for up to three months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, simply add a few extra minutes to the cooking time.
- Tip 3: This pie pairs beautifully with vanilla ice cream or a dollop of fresh whipped cream. The creaminess complements the tartness of the raspberries.
- Tip 4: Feel free to mix in other berries like blueberries or blackberries for a mixed berry pie. The flavor combinations can be fantastic!
- Tip 5: If you’re in a hurry, store-bought crusts work perfectly. Just be sure to check the label for quality ingredients.