Classic Raspberry Pie

Savor the sweet-tart perfection of this Classic Raspberry Pie, a timeless dessert bursting with juicy, fresh raspberries nestled in a buttery, homemade double crust. With a touch of lemon zest and juice to elevate the natural raspberry flavor, and a luscious filling thickened to perfection with cornstarch, every bite is a harmonious balance of brightness and sweetness. The golden, flaky crust—crafted from scratch using simple ingredients like all-purpose flour, unsalted butter, and ice water—provides the perfect contrast to the vibrant, fruity interior. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this raspberry pie is a show-stopping centerpiece for any occasion. Simple to prepare in just 40 minutes of hands-on effort, it’s ideal for everything from summer gatherings to holiday feasts. Make this classic dessert the highlight of your table and watch it disappear slice by slice!

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.5 teaspoon Salt
• 1 cup Unsalted butter
• 0.25 cup Ice water
• 5 cups Fresh raspberries
• 1 cup Granulated sugar
• 0.25 cup Cornstarch
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon juice
• 1 large Egg
• 1 tablespoon Water

Directions

Step 1

In a large bowl, mix the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice water, stirring with a fork until the dough begins to come together.

Step 3

Turn the dough onto a floured surface and form it into a ball. Divide the ball in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 4

Preheat your oven to 425°F (220°C).

Step 5

In a large mixing bowl, gently toss the raspberries with the granulated sugar, cornstarch, lemon zest, and lemon juice.

Step 6

On a lightly floured surface, roll out one dough disk into a circle large enough to fit your 9-inch pie pan. Carefully transfer the dough to the pan.

Step 7

Pour the raspberry mixture into the dough-lined pie pan.

Step 8

Roll out the second dough disk and place it over the raspberry filling. Trim excess dough, then fold and crimp the edges to seal.

Step 9

Beat the egg with 1 tablespoon of water to make an egg wash. Brush the top crust with the egg wash.

Step 10

Cut slits or small shapes in the top crust to allow steam to escape.

Step 11

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 15 minutes.

Step 12

Reduce oven temperature to 375°F (190°C), and continue baking for 30-35 minutes until the crust is golden brown and the filling is bubbly.

Step 13

Remove the pie from the oven and let it cool on a wire rack before serving.

Nutrition Facts

Serving size	(1393.8g)

Amount per serving	% Daily Value*
Calories	3154.7

Total Fat 110.8g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 467.5mg	0%
Sodium 1317.0mg	0%
Total Carbohydrate 519.3g	0%
Dietary Fiber 48.7g	0%
Total Sugars 228.2g
Protein 46.0g	0%

Vitamin D 53.8IU	0%
Calcium 252.7mg	0%
Iron 19.4mg	0%
Potassium 1368.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 5.6%

Carbs: 63.7%