Why This Raspberry Pie Will Ruin All Other Pies for You

Picture this: a buttery, flaky crust cradling a mountain of juicy raspberries, all baked into a sweet-tart masterpiece that makes store-bought pies taste like cardboard. This isn’t just dessert—it’s a flavor bomb that’ll have your taste buds throwing a party. Whether you’re impressing guests or bribing your kids to do their homework, this raspberry pie delivers.

And the best part? It’s stupidly easy to make. No fancy skills required.

Ready to become the pie hero your kitchen deserves?

What Makes This Recipe So Good

This raspberry pie isn’t just good—it’s legendary. The filling strikes the perfect balance between sweet and tart, thanks to fresh raspberries and a hint of lemon zest. The crust?

Golden, buttery, and so crisp you’ll hear it crack from across the room. Plus, it’s versatile: serve it warm with ice cream, cold with whipped cream, or straight from the pan like a rebel. No judgment here.

Ingredients You’ll Need

• For the crust: 2 ½ cups all-purpose flour, 1 cup unsalted butter (cold), 1 tsp salt, 1 tbsp sugar, 6-8 tbsp ice water
• For the filling: 5 cups fresh raspberries, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract
• For the topping: 1 egg (for egg wash), 1 tbsp coarse sugar (optional)

Step-by-Step Instructions

1. Make the crust: Pulse flour, salt, and sugar in a food processor.Add cold butter cubes and pulse until crumbly. Drizzle in ice water until the dough comes together. Divide into two disks, wrap, and chill for 1 hour.
2. Prep the filling: Toss raspberries with sugar, cornstarch, lemon juice, zest, and vanilla.Let sit for 10 minutes—this helps the flavors marry. Like a tasty arranged marriage.
3. Roll out the crust: On a floured surface, roll one disk into a 12-inch circle. Fit it into a 9-inch pie dish.Trim the edges, leaving a 1-inch overhang.
4. Add the filling: Pour the raspberry mixture into the crust. Dot with butter if you’re feeling extra indulgent.
5. Top it off: Roll out the second dough disk. Cut into strips for a lattice or place it whole with slits for vents.Crimp the edges, brush with egg wash, and sprinkle with coarse sugar.
6. Bake: At 375°F (190°C) for 45-50 minutes, until the crust is golden and the filling bubbles. Let it cool unless you enjoy molten berry lava.

How to Store Your Masterpiece

Store the pie at room temperature for up to 2 days (covered loosely with foil). For longer storage, refrigerate for up to 5 days.

Want to freeze it? Wrap tightly and freeze for up to 3 months. Reheat in the oven to revive the crust’s crispiness—microwaving turns it into a sad, soggy mess.

Why This Pie is Basically a Superfood (Kinda)

Raspberries pack antioxidants, fiber, and vitamin C, so technically, this pie is health food.

Okay, fine, the butter and sugar cancel that out, but let’s focus on the positives. It’s also a crowd-pleaser, easy to customize, and smells like heaven. Plus, baking it earns you bragging rights.

Win-win.

Common Mistakes to Avoid

• Overworking the dough: Tough crust = sadness. Handle it as little as possible.
• Skimping on chilling time: Cold dough = flaky crust. Patience is a virtue.
• Forgetting the cornstarch: Without it, you’ll have a soupy filling.Nobody wants pie soup.
• Baking too soon: Let the pie cool slightly. Burnt tongues are overrated.

Alternatives for the Rebellious Baker

No raspberries? Swap in blackberries, strawberries, or a mix.

Gluten-free? Use a 1:1 GF flour blend. Vegan?

Substitute butter with coconut oil and skip the egg wash. Lazy? Use store-bought crust.

We won’t tell.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess liquid. Your pie will thank you.

Why is my crust soggy?

You probably didn’t bake it long enough, or the filling was too wet. Cornstarch is your friend.

Can I make this pie ahead of time?

Absolutely.

Assemble and freeze unbaked, then bake straight from frozen (add 10-15 extra minutes).

How do I prevent the edges from burning?

Use a pie shield or foil around the edges halfway through baking. Crisis averted.

Final Thoughts

This raspberry pie is the ultimate flex—minimal effort, maximum reward. It’s sweet, tart, buttery, and guaranteed to make you look like a baking prodigy.

So grab those raspberries and get to work. Your future self (and everyone who eats this) will owe you one.