red raspberry pie recipe

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The Best red raspberry pie recipe
Red Raspberry Pie
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Red Raspberry Pie Works
❓ Frequently Asked Questions About Red Raspberry Pie

The Best red raspberry pie recipe

I’ve been making red raspberry pie for years, and it’s still one of my family’s favorite desserts. I remember my grandmother used to make it for me when I was a kid, and I’d help her pick the raspberries in the summer.

The smell of fresh raspberries and sugar baking in the oven is just the best. It’s a classic American pie that’s perfect for any occasion, whether it’s a family dinner or a special event.

My kids love helping me make the filling, and they’re always excited to taste the finished product. The key to making a great red raspberry pie is using fresh, high-quality ingredients and not overmixing the filling.

This recipe is foolproof and always turns out delicious, even if you’re a beginner in the kitchen. The combination of sweet and tart flavors is just right, and the texture of the filling is perfect – not too runny or too thick.

I love serving this pie with a scoop of vanilla ice cream or whipped cream on top. It’s a treat that never gets old, and I’m sure your family will love it just as much as mine does.

Red Raspberry Pie

4.6 from 1094 votes

A classic red raspberry pie recipe with a flaky crust and sweet raspberry filling. Serve with a scoop of vanilla ice cream for a delightful dessert.

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Prep Time30 mins

Cook Time45 mins

Resting Time0 mins

Total Time75 mins

Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, cold and cubed

1/4 to 1/2 cup ice-cold water

For the Raspberry Filling

4 cups fresh red raspberries

3/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon ground cinnamon

For the Egg Wash

1 large egg

1 tablespoon milk

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.

2Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.

4Be careful not to overmix.

5Divide the dough into two equal pieces, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

6On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish.

7Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.

8In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon.

9Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a boil.

10Reduce heat to low and simmer for an additional 5 minutes, until the raspberries have broken down and the sauce has thickened.

11Remove from heat and let it cool slightly.

12Pour the cooled raspberry filling into the prepared pie crust, spreading it evenly.

13Roll out the second chilled dough disc to fit the top of the pie.

14Place it over the filling and crimp the edges to seal.

15Cut slits in the top crust to allow steam to escape.

16In a small bowl, whisk together the egg and milk to make an egg wash.

17Brush the egg wash over the top crust, ensuring it is evenly coated.

18Preheat the oven to 425°F (220°C).

19Place the pie on a baking sheet and bake for 15 minutes.

20Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

21Allow the pie to cool on a wire rack for at least 2 hours before serving.

22This allows the filling to set properly.

23Serve with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl

Pie dish

Rolling pin

Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 40mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for all-purpose flour.

Watch Video Of How Red Raspberry Pie Works

This red raspberry pie recipe is always a hit at family gatherings or potlucks – it’s easy to make ahead of time and serves well at room temperature or chilled. If you have any leftovers (which is rare!)

, you can store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat individual slices by microwaving for 10-15 seconds or baking at 350°F (175°C) for 5-7 minutes.

❓ Frequently Asked Questions About Red Raspberry Pie

Q: What type of sugar should I use for this recipe?

I recommend using granulated sugar for this recipe, as it dissolves easily and adds a nice sweetness to the filling.

Q: Can I use frozen raspberries instead of fresh?

While you can use frozen raspberries in a pinch, I highly recommend using fresh raspberries for the best flavor and texture.

Q: How do I prevent the filling from becoming too runny?

Make sure to cook the raspberries until they’re soft and well combined with the sugar before adding them to the pie crust.

Q: Can I make this recipe in advance?

You can make the filling up to 24 hours in advance, but be sure to assemble and bake the pie on the day you plan to serve it.

Q: What type of pie crust should I use for this recipe?

I recommend using a traditional all-butter pie crust for this recipe – it holds up well to the tartness of the raspberries.

The Best red raspberry pie recipe

Red Raspberry Pie