This Raspberry Pie is a true celebration of the sweet and tart flavors of fresh raspberries. Encased in a flaky, golden crust, each bite is bursting with juicy berries and just the right amount of sweetness. The combination of the buttery crust and the vibrant raspberry filling makes this pie a standout dessert for any occasion.
Perfect for summer picnics, family gatherings, or a simple weeknight treat, this Raspberry Pie is both beautiful and delicious. The rich red color of the raspberries, contrasted with the golden crust, makes for an eye-catching presentation. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
1 (9 inch) double pie crust
1 cup white sugar
3 tablespoons cornstarch
4 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter, cut into small pieces
Directions:
Preheat oven to 425°F (220°C).
In a large bowl, combine sugar and cornstarch. Gently fold in raspberries and lemon juice.
Line a 9-inch pie plate with one of the pie crusts. Pour the raspberry mixture into the crust. Dot with butter pieces.
Cover with the top crust, crimp the edges to seal, and cut slits in the top to allow steam to escape.
Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
Cool on a wire rack before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 8 servings