Homemade Fresh Raspberry Pie
A fresh raspberry pie is a sweet and tangy dessert filled with juicy, bright red raspberries, wrapped up in a golden, flaky crust. It's delicious warm with ice cream or chilled on a hot day.
Servings: 8
Calories: 311kcal
Equipment
Ingredients
- For the Crust:
- 1 package - double pie crust top & bottom, or your own Homemade Pie Crust
- For the Filling:
- 4 1/2 cups fresh raspberries
- 1 teaspoon lemon juice freshly squeezed
- ½ cup granulated sugar
- 3 ½ Tablespoons cornstarch
- ¼ teaspoon kosher salt
- For the Egg Wash:
- 1 egg
- 1 Tablespoon water
Instructions
- Preheat oven to 400 F.
- Roll out the bottom pie crust and place into a 9” pie pan.
- Mix together dry ingredients until well dispersed.
- Toss together raspberries and lemon juice in a separate bowl. Add dry ingredients and mix until combined.
- Pour into the prepared pie plate.
- Roll out the top crust and cut into ¾ to 1” thick strips. Lay strips onto the pie pan and weave back and forth until the top of the pie is covered in a lattice crust.
- Make sure to press the sides of the pie crust together to secure the top and bottom crust. This makes sure the filling does not ooze out of the pie when baking.
- Whisk the egg and water together and using a pastry brush, brush the top crust.
- Bake in a preheated oven for 40-45 minutes until the crust is golden and the filling is hot and bubbling.
- Remove from oven and let cool completely before slicing.
Notes
Make this pie completely from scratch by using my Grandma's Homemade Pie Crust Recipe instead of store-bought.
If you plan to use frozen raspberries, be sure to thaw them and drain off any excess liquid.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 238mg | Fiber: 6g | Sugar: 17g