Ingredients
For the Raspberry Pie Filling:
– 6 cups raspberries (4 cups mashed or thawed, 2 cups whole)
– 1 cup granulated sugar
– 6 tablespoons cornstarch
– Zest and juice of 1 large lemon (about 2-3 tablespoons)
– 1 pinch of salt
– 2 tablespoons unsalted butter
For the Pie Crust:
– 2 butter pie crusts (homemade or store-bought, for a double crust)
– 1 tablespoon milk (for brushing)
– 1 teaspoon sugar (for topping)
Instructions
1. Prepare the Filling:
– In a medium saucepan, combine 4 cups of raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt.
– Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles.
– Remove from heat and fold in the remaining 2 cups of whole raspberries and butter. Let the mixture cool completely.
2. Preheat the Oven:
– Heat the oven to 400°F (205°C).
3. Assemble the Pie:
– Roll out one pie crust and line a 9-inch pie pan. Pour the cooled raspberry filling into the crust.
– Dot the filling with small cubes of butter. Cover with the second crust or create a lattice top. Seal and crimp the edges, then trim any excess dough.
4. Prepare for Baking:
– Brush the top crust with milk and sprinkle sugar for a golden, glossy finish. Cut small slits in the crust to allow steam to escape.
5. Bake the Pie:
– Bake at 400°F (205°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30–35 minutes. If the edges brown too quickly, cover them with aluminum foil.
6. Cool and Serve:
– Let the pie cool completely for at least 3 hours to set the filling before slicing.
Notes
– Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat!
– Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Keywords: raspberry pie recipe