Description
Raspberry Pie is a dessert that blends tradition with freshness. Unlike heavier fruit pies, this berry tart offers a sweet‑tart balance that feels light yet indulgent. Its vibrant red raspberries and flaky pastry crust make it perfect for summer picnics, holiday dinners, or casual family gatherings.
Ingredients
Scale
- For the Pie Filling:
- 4 cups fresh raspberries (or frozen, thawed)
- 1 cup granulated sugar
- 1/4 cup cornstarch (or tapioca starch)
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- For the Pie Crust:
- 2 pie crusts (homemade or store-bought), one for bottom and one for top/lattice
- 2 tablespoons butter, cut into small cubes
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 375°F (190°C). Roll out the bottom pie crust and fit into a 9-inch pie dish.
- In a large mixing bowl, combine raspberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir gently.
- Pour raspberry mixture into the prepared crust and dot with butter cubes.
- Roll out the top crust and cover filling, or create a lattice crust. Seal edges and cut 5–6 slits in the top crust.
- Brush the top with beaten egg for a golden finish.
- Bake for 45–50 minutes until crust is golden brown and filling bubbles.
- Cool completely on a wire rack for at least 2 hours before slicing.
Notes
Blind baking the bottom crust helps prevent sogginess. Use frozen raspberries? Increase cornstarch slightly. Lattice crust allows steam to escape and looks beautiful. Serve with whipped cream or vanilla ice cream. Store leftovers in fridge up to 3 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
Keywords: raspberry pie, berry pie, lattice pie, fruit tart, summer dessert