Raspberry Pie Recipe: Flaky Crust Perfectly Set Filling
This essential Raspberry Pie recipe delivers a structurally sound crust and a jewel-toned, tart filling. Learn the easy tricks for a perfect raspberry pie recip
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food55.com.
Cooking tools:
- Kitchen scale
- Pie dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry cutter
- Rolling pin
- Oven
- Saucepan
- Whisk
- Spatula
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Plastic wrap
- Fork
- Microplane
- Citrus press
- Fine-mesh sieve
- Baking sheet
- Aluminum foil
- Pie weights
- Refrigerator
- Freezer
- Parchment paper
- Colander
- Ramekin
Ingredients
- 2 ½ cups All-Purpose Flour (plus extra for dusting)
- 1 Tbsp Granulated Sugar (for dough)
- 1 tsp Fine Sea Salt (for dough)
- 1 cup Unsalted Butter, very cold, cut into ½-inch cubes
- 8–10 Tbsp Ice Water
- 6 cups Fresh or Frozen Raspberries (900–950 g)
- ¾ cup Granulated Sugar (for filling)
- ¼ cup Cornstarch (or Tapioca Starch)
- 1 tsp Lemon Zest
- 1 Tbsp Fresh Lemon Juice
- Pinch Fine Sea Salt (for filling)
- 1 Large Egg Yolk
- 1 tsp Heavy Cream or Milk
- 1 Tbsp Coarse Granulated Sugar (for topping)
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