Description
Bursting with juicy raspberries, this Raspberry Pie features a sweet-tart filling wrapped in a golden, flaky crust. Perfect with vanilla ice cream or whipped cream, it’s a classic dessert that celebrates fresh berries.
Ingredients
- 5 cups fresh raspberries, rinsed and dried
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 3 tablespoons tapioca flour
- 1/4 teaspoon lemon zest (optional)
- 2 tablespoons unsalted butter
- 1 double pie crust (store-bought or homemade)
- 1 egg white
- 1 tablespoon water
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, gently toss raspberries with sugar, lemon juice, tapioca flour, and lemon zest.
- Pour raspberry filling into the prepared bottom pie crust.
- Dot butter pieces evenly over the filling.
- Roll out the top pie crust and place it over the filling. Trim excess dough, tuck edges under the bottom crust, and crimp to seal.
- Cut small slits in the top crust to allow steam to escape.
- Whisk egg white and water, then brush over the top crust for shine.
- Bake at 425°F for 15 minutes. Reduce heat to 375°F (190°C), cover pie with foil, and continue baking 25–30 minutes until filling bubbles through the slits.
- Cool pie completely before slicing and serving with ice cream or whipped cream.
Notes
- Use frozen raspberries if fresh are unavailable, but thaw and drain well first.
- Let pie cool for several hours to fully set the filling.
- Add a lattice crust for a decorative finish.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
