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Irresistible Raspberry Pie Recipe

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★★★★★

4.9 from 57 reviews

This classic Raspberry Pie recipe celebrates the fresh raspberry season with a flaky homemade crust, bright lemon zest, and a sweet, perfectly thickened filling. The pie features a crackly sanding sugar topping for texture and sparkle. Patience is rewarded by letting the pie cool fully for at least 4 hours to allow the cornstarch-thickened filling to set, preventing a soggy, runny mess. Perfect for summer dessert lovers looking to showcase fresh raspberries in a stunning pie.

Ingredients

Scale

For the crust:

  • 2.5 cups all-purpose flour
  • 1 cup salted butter, chilled and cubed
  • 1/2 cup ice-cold water

For the filling:

  • 5 cups fresh raspberries
  • 1 1/8 cups granulated sugar
  • 1/3 cup cornstarch
  • 1 tablespoon unsalted butter, cubed
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

For the assembly:

  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons coarse sanding sugar

Instructions

  1. Make and Chill the Pie Dough: Pulse the flour and chilled cubed salted butter together in a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible—this creates a flaky crust. Add the ice-cold water a little at a time, pulsing gently until the dough just comes together without overworking it. Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling prevents shrinkage during baking and makes rolling easier.
  2. Prepare the Raspberry Filling: While the dough chills, combine the fresh raspberries, granulated sugar, cornstarch, cubed unsalted butter, lemon juice, lemon zest, and vanilla extract in a bowl. Gently toss to evenly coat the raspberries and distribute the cornstarch evenly. Set aside at room temperature to begin juice release, which helps in thickening during baking.
  3. Prepare Egg Wash and Preheat Oven: Whisk the large egg with 1 tablespoon water in a small bowl to create the egg wash; set aside. Preheat the oven to 400°F (204°C) and place a baking sheet on the bottom rack to preheat—this ensures heat underneath for a crisp crust and helps prevent soggy bottoms.
  4. Assemble the Pie: On a lightly floured surface, roll out one dough disc into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate, letting excess dough hang over the edges. Pour in the raspberry filling. Roll out the second dough disc to the same thickness and drape over the filling. Trim the overhang to about 1 inch, fold under, and crimp decoratively to seal. Cut four small slits in the top crust to allow steam to escape during baking.
  5. Add Finishing Touches and Begin Baking: Brush the top crust generously with the egg wash and sprinkle evenly with coarse sanding sugar to add sparkle and crunch. Place the pie directly on the preheated baking sheet and bake at 400°F for 30 minutes until the crust is lightly golden.
  6. Complete Baking at Lower Temperature: Reduce oven temperature to 350°F (177°C) and continue baking for an additional 30 to 40 minutes until the crust is deep golden brown and the filling bubbles slightly at the edges. If crust browns too fast, tent with foil. Transfer pie to a wire rack and cool completely for at least 4 hours at room temperature to allow the filling to set fully before slicing.

Notes

  • Use fresh raspberries over frozen for better texture and less moisture; if using frozen, add an extra tablespoon of cornstarch without thawing the berries.
  • Brush bottom crust with egg white before filling to create a moisture barrier and prevent sogginess.
  • Preheating a baking sheet under the pie helps crisp the bottom crust.
  • Do not slice the pie before the filling has fully set; wait at least 4 hours at room temperature.
  • Chilling the dough thoroughly prevents shrinking and makes rolling easier.

Keywords: raspberry pie, summer pie, fresh raspberry dessert, flaky pie crust, homemade pie

Find it online: https://tastybella.com/irresistible-raspberry-pie-recipe/