Description
A delicious raspberry pie with a flaky crust and sweet filling.
Ingredients
Scale
- 2 ½ cups all purpose flour (spooned and leveled)
- 1 cup salted butter (cold and cut into pieces)
- ½ cup cold water
- 5 cups raspberries (fresh or frozen (thawed))
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 Tablespoon butter (cut into small pieces)
- 1 large egg mixed with 1 Tablespoon water (for egg wash)
- Coarse sugar (for sprinkling on top)
Instructions
- Make pie crust. In a food processor add flour. Scatter butter pieces over top and pulse butter until mixture resembles coarse cornmeal. If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry cutter to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller. Sprinkle 6 tablespoons of the ice water over the mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor. Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time.
- Chill the dough. I like to use a clean dish towel and turn the dough onto it. Bring the edges of the towel and twist it. This will bring the dough together into a cohesive mass. Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time).
- Make filling. In a large mixing bowl with a wooden spoon or spatula stir together raspberries, granulated sugar, and cornstarch.
- Prep oven. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400°F (205°C).
- Roll out pie crust. On a lightly floured counter roll out one disc of dough into a 12-inch circle.
- Transfer pie crust to pie plate. Fold the dough in quarters, and then transfer to your 9” pie plate. Carefully unfold the dough, and tuck in with your fingers.
- Add filling. Spoon berry filling into the pie crust into an even layer (leaving any extra juice behind in the bowl). Top with the small pieces of butter.
- Top with second crust. Remove the second disc of dough and roll out into a 12” circle. Place dough on top of filling. Fold excess dough under edge. Crimp pie edges. Cut four slits into top of pie crust.
- Egg wash. In a small bowl, stir together the egg and water. Brush the crust with egg wash. Sprinkle top of crust with coarse sugar, if using.
- Bake pie. Place pie on large baking sheet (to catch drips) and bake for 30 minutes at 400°F. Reduce oven temperature to 350°F and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. If pie crust edges is browning too much, cover with tinfoil or pie shield. Transfer pie to wire rack; cool in the fridge to help firm up the filling, at least 4 hours. Cut into wedges and serve.
Notes
- This pie can be made a day in advance and chilled overnight.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg