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If you're craving something sweet and tangy, this Raspberry Pie will hit the spot. With a buttery, flaky crust and a juicy, raspberry filling, it's a dessert that screams summer. Perfect for family gatherings or a simple treat, this pie is easy to make and even easier to devour. Let's dive into the recipe and get baking!
Raspberry Pie Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 cup cold and cubed unsalted butter
- 1/4 cup ice water
- 4 cups fresh raspberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine flour and butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one disk of dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges.
- In another bowl, mix raspberries, sugar, cornstarch, and lemon juice. Pour the mixture into the pie crust.
- Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake for 45 minutes or until the crust is golden brown and the filling is bubbly. Let cool before serving.
What You Will Need
What you will need to make raspberry pie
- All-purpose flour: Forms the base of the crust, providing structure and a tender, flaky texture essential for a good pie.
- Unsalted butter: Adds richness and flavor to the crust, creating a tender, flaky texture when combined with flour.
- Ice water: Helps bring the dough together without melting the butter, ensuring a flaky crust.
- Fresh raspberries: The star of the pie, offering a sweet, tart flavor and juicy texture that defines the dessert.
- Granulated sugar: Sweetens the filling, balancing the tartness of the raspberries and enhancing their natural flavor.
- Cornstarch: Thickens the raspberry filling, preventing it from becoming too runny and ensuring a perfect slice.
- Lemon juice: Adds a touch of acidity, brightening the flavor of the raspberries and balancing the sweetness.
Tools and Instruments Needed
What tools/instruments will be needed to make Raspberry Pie
- Mixing bowl: Essential for combining flour and butter to create the pie crust dough.
- Rolling pin: Needed to roll out the dough evenly for the pie crust.
- Pie dish: Holds the pie crust and filling during baking.
- Plastic wrap: Keeps the dough fresh while it chills in the refrigerator.
- Knife: Used to trim the edges of the pie crust and cut slits in the top.
- Oven: Bakes the pie until the crust is golden and the filling bubbly.
Raspberry Pie Recipe
A delicious homemade raspberry pie that's perfect for any occasion.
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Ingredients:
Pie Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter cold and cubed
- 1/4 cup ice water
Filling
- 4 cups fresh raspberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine flour and butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one disk of dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges.
- In another bowl, mix raspberries, sugar, cornstarch, and lemon juice. Pour the mixture into the pie crust.
- Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake for 45 minutes or until the crust is golden brown and the filling is bubbly. Let cool before serving.
Notes:
Serve with a scoop of vanilla ice cream for an extra treat.
Read more: Fresh Raspberry Balsamic Vinaigrette Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 5gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the dough and filling as directed.
- Assemble the pie but don't bake it.
- Cover the unbaked pie tightly with plastic wrap and aluminum foil.
- Refrigerate for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps.
- Instead of refrigerating, place the wrapped pie in the freezer.
- Freeze for up to 3 months.
- When ready to bake, preheat the oven to 375°F (190°C).
- Bake the pie directly from the freezer, adding an extra 15-20 minutes to the baking time.
Did you know that adding a pinch of salt to the raspberry filling can enhance the sweetness of the berries without making the pie taste salty?
Frequently Asked Questions
FAQ:
How do I prevent a soggy bottom crust?
Blind bake the crust for 10 minutes before adding the filling.
Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture.
How do I know when the pie is done?
The crust should be golden brown, and the filling should be bubbly.
Can I make the dough ahead of time?
Yes, refrigerate it for up to 2 days or freeze for up to 3 months.
What can I use instead of cornstarch?
Tapioca starch or flour works well as a substitute.
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