Raspberry Pie Recipe
A homemade raspberry pie is a delightful treat that evokes memories of family gatherings and sunny picnics. Boasting a crisp crust filled with a tantalizing mix of tangy and sweet raspberries, this dessert is a showstopper. While store-bought pies can satiate a quick craving, crafting one from scratch elevates the experience!
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Servings: 8
Calories: 206kcal
Ingredients
- 1 set of double pie crusts
- 5 cups of fresh raspberries For frozen raspberries, ensure they are defrosted
- A splash of fresh lemon juice 1 teaspoon
- ½ cup of refined sugar
- 3 ½ tablespoons of cornstarch
- A pinch of salt ¼ teaspoon
- 1 large egg
- 2 tablespoons of water
Instructions
- Set your oven to preheat at 400°F (205°C).
- Gently roll out the first piece of the pie crust and shape it into an 8-9 inch pie dish.
- Mix the raspberries with the lemon juice in a spacious bowl.
- In a separate container, blend the sugar, cornstarch, and salt.
- Gradually add the sugar blend into the raspberry mix, ensuring an even spread.
- Transfer the raspberry blend into the pie dish. Proceed to roll out the second pie crust, placing it atop the filling. Secure the edges and carve out a design or simple vents on the crust.
- Stir the egg and water to create a wash, and gently brush it over the pie's surface.
- Bake for about 40-50 minutes or until you witness a golden-brown crust and bubbling fill.
- Allow it to cool down entirely before diving in. For an extra-firm filling, consider refrigerating for a few hours.
Nutrition
Calories: 206kcal
