french raspberry pie recipe
The Best french raspberry pie recipe
What I love most about this pie is how versatile it is. You can serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream. The raspberries pack a serious nutritional punch too—loaded with fiber, vitamin C, and antioxidants. Plus, since it’s made with fresh fruit, it feels a little less guilty than some other desserts. My husband always says it’s the perfect balance between elegant and homey, and I have to agree. Whether it’s for a holiday, a potluck, or just because, this pie never disappoints.
Classic French Raspberry Pie
A delightful French-inspired raspberry pie with a buttery crust and a luscious raspberry filling. Perfect for dessert or an afternoon treat with tea or coffee.
🥘Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 tbsp granulated sugar
- 4 cups fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 1 egg yolk
- 1 tbsp heavy cream
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a mixing bowl, combine the flour, salt, and sugar for the crust. Add the chilled cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. -
3
Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough. -
4
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. -
5
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired. Prick the bottom of the crust with a fork. -
6
In a separate bowl, combine the raspberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Gently mix until the raspberries are evenly coated. -
7
Pour the raspberry filling into the prepared pie crust. -
8
For a lattice or full top crust, roll out the remaining dough and place it over the filling. Trim and crimp the edges. If using a lattice, weave the strips over the filling. -
9
In a small bowl, whisk together the egg yolk and heavy cream (if using). Brush the mixture over the top crust for a golden finish. -
10
Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. -
11
Allow the pie to cool for at least 1 hour before slicing to let the filling set.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Oven
- Small bowl (for egg wash)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic French Raspberry Pie Works
❓ Frequently Asked Questions About French Raspberry Pie
1. What makes a French raspberry pie different from a regular raspberry pie?
A French raspberry pie, often called tarte aux framboises, typically features a lighter, more delicate crust—like a pâte sucrée (sweet shortcrust pastry)—and a thinner layer of filling. Unlike American-style pies, it may include a layer of pastry cream (crème pâtissière) or frangipane beneath the raspberries for added richness. The presentation is also more refined, often with a glossy glaze or a dusting of powdered sugar.
2. Can I use frozen raspberries instead of fresh for this recipe?
Yes, you can use frozen raspberries, but there are a few adjustments to consider. Thaw and drain them well to avoid a soggy crust. Since frozen raspberries release more liquid, you may need to add a bit of cornstarch or extra sugar to thicken the filling. For the best texture, avoid overmixing the berries.
3. How do I prevent the pie crust from becoming soggy?
To prevent a soggy crust, blind-bake (pré-cuire) the pastry shell before adding the filling. Brush the baked crust with a thin layer of melted chocolate or egg wash to create a moisture barrier. If using pastry cream, let it cool completely before spreading it in the crust. Finally, arrange the raspberries just before serving to minimize juices soaking into the crust.
4. What’s the best way to store a French raspberry pie?
Store the pie in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 2 days. The crust may soften over time, so it’s best served fresh. If the pie has a pastry cream layer, avoid freezing it, as the cream can separate. For longer storage, freeze the baked crust separately and assemble the pie later.
5. Can I substitute the pastry cream with another filling?
Absolutely! If you prefer a simpler filling, you can use a thin layer of apricot jam or raspberry jam as a glaze instead of pastry cream. For a nutty flavor, spread a layer of almond cream (frangipane) before adding the raspberries. Alternatively, a light whipped cream or mascarpone mixture can work well for a lighter texture.
