I always look forward to making this vibrant raspberry pie recipe Lattice With Lemon Sugar for my family. The kitchen fills with the sweetest aroma as this stunning pie bakes, promising crispy edges and a juicy, bright filling that’s hard to resist. It’s a cherished family classic, updated with simple steps, perfect for busy families seeking a show-stopping dessert that’s still easy to achieve for healthy eating. Get ready for a vibrant, juicy pie with a beautiful lattice crust and that irresistible lemon sugar crunch.
Ingredient Guide with Flavor & Function
- Fresh or Frozen Raspberries: 6 cups (750g) – The star of our raspberry pie recipe Lattice With Lemon Sugar, providing sweet-tart flavor and vibrant color. For the best flavor, choose organic raspberries.
- Granulated Sugar: 3/4 cup (150g) – Sweetens the filling, balancing tartness and aiding in thickening. (Decrease by 1/4 cup for a lighter pie).
- Lemon Zest & Juice: 1 tbsp zest, 1 tbsp juice – Brightens the fruit, adding a zesty punch that cuts sweetness.
- Cornstarch or Tapioca Starch: 1/4 cup (30g) – Essential thickener for a perfectly set, non-runny pie filling. (Tapioca starch can offer a slightly clearer finish).
- All-Purpose Flour: 2.5 cups (300g) – Forms the base for our wonderfully flaky pie crust. (Swap with King Arthur GF Measure for Measure for a gluten-free pie).
- Cold Unsalted Butter: 1 cup (226g), cubed – Crucial for a tender, flaky pie crust. Keep it very cold! Use high-quality, grass-fed butter for superior crust flavor.
- Ice Water: 6-8 tablespoons – Binds the dough without developing too much gluten.
- Salt: 1 tsp (5g) – Enhances overall flavor in the crust.
- Egg (for egg wash): 1 large – Gives the lattice crust a beautiful golden sheen.
- Turbinado Sugar (optional): 1 tbsp – For extra sparkle and crunch on top of the lattice.
- Lemon Sugar (for topping): 1 tsp lemon zest + 1 tbsp granulated sugar – Provides that signature lemon sparkle.
Choose plump, firm, brightly colored raspberries. Frozen are excellent when fresh are out of season; no need to thaw before mixing.
Cooking Instructions Made Simple
- 1. Prepare Your Flaky Pie Crust: In a food processor or by hand, combine 2.5 cups all-purpose flour, 1 tsp salt, and 1 cup very cold cubed unsalted butter until coarse crumbs form, resembling small peas. Slowly add 6-8 tablespoons of ice water, mixing just until the dough comes together and feels barely cohesive. Divide in half, flatten into discs, wrap tightly, and chill for at least 30 minutes until firm (up to 2 days for easy meal prep); this homemade crust is the foundation of an amazing raspberry pie recipe Lattice With Lemon Sugar. I find chilling helps prevent a tough crust.
- 2. Craft the Vibrant Raspberry Filling: In a large bowl, gently combine 6 cups fresh or frozen raspberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon zest, and 1 tbsp fresh lemon juice. Stir carefully with a rubber spatula to avoid crushing the berries too much, ensuring they are evenly coated and glistening.
- 3. Assemble the Bottom Crust: On a lightly floured surface, roll one chilled dough disc into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate, easing it into the corners without stretching. Trim the edges, leaving a 1/2-inch overhang, and pour the vibrant raspberry filling evenly into the crust.
- 4. Weave the Beautiful Lattice Top: Roll out the second dough disc into another 12-inch circle. Using a sharp knife or pastry wheel, cut 1-inch wide strips. Arrange half the strips parallel over the filling, leaving gaps. Fold back alternate strips and weave remaining strips perpendicular to create the classic lattice pattern, which should look intricate and neat. Crafting this beautiful lattice top is what makes your raspberry pie recipe Lattice With Lemon Sugar so visually appealing and delicious. Trim any excess dough and crimp the edges decoratively.
- 5. The Lemon Sugar Sparkle: In a small bowl, whisk 1 large egg with 1 tbsp water for an egg wash until smooth. Brush this wash generously over the entire lattice crust, ensuring a golden finish. In a separate tiny bowl, mix 1 tsp lemon zest with 1 tbsp granulated sugar to create lemon sugar; sprinkle this generously over the egg-washed lattice for extra crunch and a bright aroma. I think this step really makes our raspberry pie recipe Lattice With Lemon Sugar shine!
- 6. Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Place the assembled pie on a sturdy baking sheet to catch any drips and protect your oven. Bake for 15 minutes until the crust edges just begin to firm. Reduce oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling thickly in the center. Baking your raspberry pie recipe Lattice With Lemon Sugar to a deep golden perfection is key. (If the edges are browning too quickly, tent them lightly with aluminum foil.)
- 7. The Crucial Cool-Down: This is absolutely key for a perfect slice! Allow the Raspberry Pie Recipe Lattice With Lemon Sugar to cool completely on a wire rack for at least 3-4 hours, or even longer, until the pie dish feels cool to the touch. I know it’s hard to wait, but I promise the patience is worth it for a perfectly set slice, ensuring clean, beautiful slices for your family dinner.
Inline variations:
- Spicier option: Add a pinch of cinnamon or cardamom to the filling for a warm, fragrant note.
- Kid-friendly top: Instead of a lattice, use a full top crust with decorative cut-outs for steam vents; it’s an easy dinner idea and kids love helping with the cut-outs.
- Lighter pie: Use less sugar in the filling, relying more on the natural sweetness of the berries and brightness of the lemon for healthy eating.
Quick callouts for common mistakes and how to avoid them:
- Overworking the dough: Handle minimally for a tender, flaky crust; over-mixing develops gluten, leading to toughness.
- Not chilling dough enough: Leads to a tough crust and difficult rolling; always chill for at least 30 minutes until firm.
- Undercooked filling: Bake until bubbling in the center to ensure the cornstarch activates and thickens properly.
- Slicing too soon: The most common mistake! Patience ensures a perfectly set slice, preventing a runny mess.
Perfect Moments to Serve Raspberry Pie Lattice With Lemon Sugar
Occasions
- This raspberry pie recipe Lattice With Lemon Sugar shines at family dinners.
- Stunning for celebrations: birthdays, anniversaries, or summer holidays.
- A welcomed homemade treat for potlucks & BBQs.
- Perfect for brightening any day.
Pairings with sides, drinks, or toppings
- A scoop of vanilla bean ice cream.
- A dollop of fresh whipped cream.
- A light dusting of powdered sugar.
- Enjoy with coffee or iced tea.
Make-ahead tips: prep, freeze, and reheat guidance
- Pie dough: prepare 2-3 days ahead, refrigerate.
- Unbaked pie: assemble, freeze tightly for up to 1 month.
- Bake from frozen (add 15-20 min) or thaw overnight.
- Baked pie: room temp 2 days, fridge 4-5 days. Reheat gently in a warm oven.
Nutrition & Wellness Spotlight
Show how Raspberry Pie Lattice With Lemon Sugar fits into balanced eating
Enjoy this vibrant dessert as a delicious part of a balanced diet; it’s a wholesome, homemade option.
3-5 points
- Raspberries are packed with antioxidants and vitamins for overall wellness.
- Natural fiber from berries aids healthy digestion.
- Homemade goodness: you control ingredients, avoiding artificial additives.
- Customize sweetness for a lighter option, fitting healthy dinner ideas.
Everyday Benefits Beyond the Plate
Tie recipe qualities to reader goals (time-saving, affordable, nourishing)
This raspberry pie recipe Lattice With Lemon Sugar offers more than taste. It delivers time-saving joy, budget-friendly bliss, and nourishing comfort.
2-4 short points showing real-life advantages
- Impress guests with minimal effort.
- Creates wonderful baking memories and traditions.
- Boosts confidence in making beautiful desserts from scratch.
Expert Tips & Adaptations for Raspberry Pie Lattice With Lemon Sugar
Techniques for richer flavor or better texture
- For extra flaky crust, grate frozen butter into flour.
- Use a pie shield to prevent crust edges from over-browning.
- Add extra cornstarch if using very juicy berries.
Flavor adjustments (herbs, spice blends, toppings)
- Add orange zest for a citrusy twist.
- A pinch of black pepper enhances berry flavor subtly.
- Drizzle with lemon glaze after baking for extra zing.
Dietary adaptations: vegan, diabetic-friendly, allergy-conscious
- Vegan: Swap to plant-based butter; use flax egg or plant milk for egg wash.
- Diabetic-friendly: Use erythritol-based sweetener in place of sugar.
- Allergy-conscious: Confirm ingredients (especially flour) are certified free from allergens.
Questions Readers Often Ask
Can Raspberry Pie Recipe Lattice With Lemon Sugar be prepped ahead for busy weeks?
Absolutely! Dough can be prepped days ahead. You can also assemble and freeze the entire pie unbaked for up to a month. Bake from frozen (add 15-20 minutes) for ultimate convenience.
What are some healthy swaps for ingredients in this Raspberry Pie Recipe Lattice With Lemon Sugar?
To reduce sugar, use a substitute or increase lemon zest. You can substitute up to 1/2 cup of all-purpose flour with whole wheat pastry flour, or use a good gluten-free blend for dietary needs.
Where can I order quality ingredients online?
For organic produce, Misfits Market or Imperfect Foods are excellent. For baking essentials like specialty flours, King Arthur Baking Company and Thrive Market are great options for high-quality ingredients.
Can I use frozen raspberries for this pie, and do I need to thaw them?
Yes, frozen raspberries work perfectly! No need to thaw; add them directly to the filling. I usually add an extra half-tablespoon of cornstarch, as frozen berries release a bit more liquid.
How do I prevent a soggy bottom crust in my Raspberry Pie Lattice With Lemon Sugar?
Ensure filling is properly thickened. Blind-baking the bottom crust for 10-15 minutes helps. Most importantly, allow the pie to cool completely for several hours so the filling sets.
What’s the secret to a neat and beautiful lattice top?
The trick is very cold dough. I always chill my rolled-out dough strips for 10-15 minutes in the freezer before weaving; it makes them easier to handle without stretching. Use a sharp pastry wheel for clean cuts.
Conclusion
This Raspberry Pie Lattice With Lemon Sugar is more than a dessert; it’s a joyful celebration of summer flavors, a comforting homemade treat, and a beautiful centerpiece for any table. Pin this stunning recipe for your next family gathering or add it to your weekly meal plan today!
raspberry pie recipe Lattice With Lemon Sugar
- Total Time: 330 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This raspberry pie recipe features a vibrant, juicy raspberry filling with a zesty lemon kick, encased in a wonderfully flaky lattice crust. It’s a cherished family classic, updated with simple steps for a show-stopping dessert with a delightful lemon sugar crunch.
Ingredients
- 6 cups fresh or frozen raspberries, organic for best flavor
- 0.75 cup granulated sugar (for filling), decrease by 0.25 cup for a lighter pie
- 1 tbsp lemon zest (for filling)
- 1 tbsp lemon juice (for filling)
- 0.25 cup cornstarch or tapioca starch (for filling), tapioca starch can offer a slightly clearer finish
- 2.5 cups all-purpose flour, swap with King Arthur GF Measure for Measure for a gluten-free pie
- 1 cup cold unsalted butter, cubed, keep it very cold, use high-quality, grass-fed butter for superior crust flavor
- 6–8 tablespoons ice water
- 1 tsp salt
- 1 large egg, for egg wash
- 1 tbsp turbinado sugar, optional, for extra sparkle and crunch on top of the lattice
- 1 tsp lemon zest (for topping)
- 1 tbsp granulated sugar (for topping)
Instructions
- Prepare Pie Crust: In a food processor or by hand, combine 2.5 cups all-purpose flour, 1 tsp salt, and 1 cup very cold cubed unsalted butter until coarse crumbs form. Slowly add 6-8 tablespoons of ice water, mixing just until the dough comes together. Divide in half, flatten into discs, wrap tightly, and chill for at least 30 minutes (up to 2 days).
- Craft Raspberry Filling: In a large bowl, gently combine 6 cups fresh or frozen raspberries, 0.75 cup granulated sugar, 0.25 cup cornstarch, 1 tbsp lemon zest, and 1 tbsp fresh lemon juice. Stir carefully with a rubber spatula to avoid crushing the berries.
- Assemble Bottom Crust: On a lightly floured surface, roll one chilled dough disc into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, easing it into the corners without stretching. Trim the edges, leaving a 0.5-inch overhang. Pour the vibrant raspberry filling evenly into the crust.
- Weave Lattice Top: Roll out the second dough disc into another 12-inch circle. Using a sharp knife or pastry wheel, cut 1-inch wide strips. Arrange half the strips parallel over the filling, leaving gaps. Fold back alternate strips and weave remaining strips perpendicular to create the classic lattice pattern. Trim any excess dough and crimp the edges decoratively.
- Add Lemon Sugar Sparkle: In a small bowl, whisk 1 large egg with 1 tbsp water for an egg wash. Brush this wash generously over the entire lattice crust. In a separate tiny bowl, mix 1 tsp lemon zest with 1 tbsp granulated sugar to create lemon sugar; sprinkle this generously over the egg-washed lattice.
- Bake Pie: Preheat your oven to 400°F (200°C). Place the assembled pie on a sturdy baking sheet. Bake for 15 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling thickly in the center. (If the edges are browning too quickly, tent them lightly with aluminum foil.)
- Crucial Cool-Down: Allow the pie to cool completely on a wire rack for at least 3-4 hours, or until the pie dish feels cool to the touch, ensuring perfectly set, clean slices.
Notes
Chilling the dough helps prevent a tough crust and makes rolling easier; chill for at least 30 minutes. Handle dough minimally to avoid overworking and developing gluten, which leads to toughness. Bake until the filling is visibly bubbling in the center to ensure the thickener activates properly. The most common mistake is slicing too soon; patience ensures a perfectly set slice. For a spicier option, add a pinch of cinnamon or cardamom to the filling. For a kid-friendly top, use a full top crust with decorative cut-outs for steam vents. For a lighter pie, use less sugar in the filling, relying more on the natural sweetness of the berries and brightness of the lemon. If crust edges are browning too quickly, tent them lightly with aluminum foil.
- Prep Time: 65 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: raspberry pie, lattice pie, lemon sugar, fruit pie, dessert, baking, homemade crust, easy dessert, family classic, healthy eating