How to make raspberry pie:
- Gently toss together the raspberries, sugar, cornstarch, and lemon juice.
- Line a 9″ pie plate with a single pie crust.
- Transfer the raspberry filling mixture into the pie and dot with butter.
- Cut a few cute shapes out of the 2nd crust. Place on top of the pie. Seal and crimp as desired.
Raspberry Pie
Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert – tart, sweet, perfect raspberry pie!
Prep: 15min
Total: 1h10min
Serving Size: 1 piece
Nutrition Facts: calories 215 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1 piece, Sodium 82 milligrams sodium, Sugar 25 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 2 grams unsaturated fat
Ingredients:
- 1/2 recipe Perfect Pastry (or enough pastry for one double crust)
- 5 cups raspberries (fresh or frozen)
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tablespoon lemon juice
- pinch nutmeg
- 1 large egg
- 1 tablespoon water
Instruction:
- Preheat the oven to 425 degrees F.
- In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
- Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
- Place the raspberry mixture inside the pie crust.
- Lightly wet the edge of the crust with a bit of water.
- Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
- Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
- Whisk together the egg and water and brush it lightly over top of the pastry.
- Sprinkle with a bit of extra sugar.
- Place the pie on a baking sheet in case it bubbles over.
- Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
- If the pastry is getting too brown and the filling isn’t bubbling yet, tent some foil over top to prevent more browning.
- Allow the pie to cool completely before slicing so that the filling will firm up.
How to Make Homemade Raspberry Pie from Scratch, Easy Raspberry Pie Filling, Vegan and Dairy Free
FAQ
What is the best thickener for Raspberry Pi?
Cornstarch is much better than flour for homemade fruit pie filling. Cornstarch makes a much silkier sauce and flour creates a thicker more dull-looking sauce. Much less cornstarch than flour is required to thicken pie filling, which is another reason cornstarch is a better choice.
Why is my raspberry pie runny?
If your raspberry pie is really runny, this could be from not baking it long enough. This recipe calls for 15 minutes at a high temperature, followed by another 35-40 minutes at a lower temperature. Don’t miss the change in temperature and only do the one bake time or your pie will not be fully baked!
What can I do with lots of fresh raspberries?
Ways to Enjoy Them Fresh
- Eat them straight out of the garden. They are fantastic when they are all warm from the sun. …
- Make a warm pot of Raspberry Applesauce. …
- Toss them into your oatmeal. …
- Make smoothies. …
- Make yogurt parfaits. …
- Toss them into salads. …
- Make muffins.
How do you freeze raspberries for pie?
How to Freeze Berries Step by Step
- Place raspberries in a colander to wash. …
- Gently pat berries dry with a paper towel or kitchen cloth prior to storing them in the freezer. …
- Arrange washed, drained raspberries on a cookie tray lined with wax paper. …
- Place tray in the freezer for a couple of hours.
