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Raspberry Pie Recipe

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4.3 from 11 reviews

This classic Raspberry Pie features a luscious filling of fresh raspberries combined with sugar, lemon juice, and tapioca flour, all baked to perfection in a flaky double crust. The pie boasts a beautifully golden top crust brushed with egg white for a shiny finish and is perfect served warm or cooled, especially alongside vanilla ice cream or whipped cream.

  • Total Time: 7 hours 5 minutes (including cooling time)
  • Yield: 8 servings

Ingredients

Filling

  • 5 cups fresh raspberries (rinsed and pat dry)
  • 1 cup granulated sugar
  • 2 teaspoons lemon juice
  • 3 tablespoons tapioca flour
  • ¼ teaspoon lemon zest (optional)
  • 2 tablespoons unsalted butter

Crust

  • 1 double pie crust (refrigerated or favorite recipe)

Glaze

  • 1 egg white
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the pie.
  2. Mix Filling: In a large mixing bowl, gently toss together the fresh raspberries, granulated sugar, lemon juice, tapioca flour, and optional lemon zest. Handle the berries carefully to avoid crushing them.
  3. Fill Pie Crust: Spoon and mound the raspberry mixture evenly into the prepared bottom pie crust.
  4. Add Butter: Dot pieces of unsalted butter across the surface of the raspberry filling for added richness.
  5. Top Crust Placement: Roll out the top pie crust and carefully place it over the raspberry filling.
  6. Seal Edges: Tuck the edge of the top crust under the bottom crust edge, trim any excess dough, and pinch or seal the edges together securely.
  7. Vent Top Crust: Cut slits in the top crust to allow steam to escape during baking.
  8. Apply Glaze: Whisk the egg white with water. Using a pastry brush, gently brush the mixture over the top crust to give it a glossy finish.
  9. Bake Initial Stage: Bake the pie at 425°F for 15 minutes to set the crust.
  10. Reduce Heat and Continue Baking: Lower the oven temperature to 375°F, cover the pie loosely with aluminum foil to prevent over-browning, and bake for an additional 25 to 30 minutes until the filling is bubbling through the slits.
  11. Cool Pie: Remove the pie from the oven and allow it to cool completely to let the filling set properly before slicing.
  12. Serve: Serve slices of raspberry pie on their own or topped with vanilla ice cream or whipped cream for extra indulgence.

Notes

  • Be gentle when mixing the raspberries to prevent them from turning to mush.
  • The tapioca flour acts as a thickener to help the pie filling set without becoming runny.
  • Letting the pie cool completely before slicing ensures clean slices and a neat presentation.
  • If you don't have tapioca flour, cornstarch can be used as a substitute but may slightly alter the texture.
  • Covering the pie with foil after the initial baking prevents the crust from burning while the filling finishes cooking.
  • For a sweeter crust, you can sprinkle some sugar over the egg wash before baking.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/raspberry-pie-recipe/