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