Description
This Best Raspberry Pie recipe features a luscious homemade raspberry filling thickened with cornstarch and enhanced with fresh lemon juice and zest, all enclosed in a buttery double crust. The pie is baked to golden perfection with a glossy, sugared top crust and requires cooling to set the filling, making it a delightful dessert perfect for berry lovers.
Ingredients
Scale
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
- Prepare the Filling: In a medium saucepan, combine 4 cups of raspberries, granulated sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Cook the mixture over medium heat, stirring occasionally, until it thickens and begins to bubble. Remove from heat and gently fold in the remaining 2 cups of whole raspberries along with 2 tablespoons of unsalted butter. Allow the mixture to cool completely to room temperature.
- Preheat the Oven: Set your oven to 400°F (205°C) to prepare for baking the pie.
- Assemble the Pie: Roll out one pie crust and line a 9-inch pie pan. Pour the cooled raspberry filling evenly into the crust-lined pan. Dot the filling with small cubes of butter for richness. Cover with the second crust or create a decorative lattice top. Seal and crimp the edges to secure the crusts, trimming any excess dough for a neat finish.
- Prepare for Baking: Brush the top crust with 1 tablespoon milk to help it brown beautifully. Sprinkle 1 teaspoon sugar over the top for a golden, glossy finish. Cut small slits in the crust to allow steam to escape during baking, preventing sogginess.
- Bake the Pie: Place the assembled pie in the preheated oven at 400°F (205°C) and bake for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. To prevent the edges from over-browning, cover them with aluminum foil if necessary during the last portion of baking.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely for at least 3 hours. This resting time lets the filling fully set for clean slicing. Serve at room temperature or slightly chilled for best flavor and texture.
Notes
- Using a mixture of mashed and whole raspberries helps achieve a nicely textured filling with visible berries.
- Ensure the filling cools completely before assembling the pie to prevent the crust from becoming soggy.
- Cutting slits or creating a lattice crust is essential for steam to escape and avoid a soggy crust.
- Cover the edges of the pie with foil if they brown too quickly during baking to prevent burning.
- Allowing the pie to cool for several hours is crucial to set the filling properly for neat slices.
