raspberry pie

Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

Raspberry Pie

recipe Perfect Pastry (or enough pastry

raspberries (fresh

sugar

all-purpose flour

lemon juice

nutmeg

water

Preheat the oven to 425 degrees F.

In a large bowl, gently toss together the...

In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.

Roll out half of the pastry and fit...

Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.

Place the raspberry mixture inside the pie crust.

Lightly wet the edge of the crust with...

Lightly wet the edge of the crust with a bit of water.

Roll out the other half of the pastry...

Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.

Crimp the edges to seal them. If you...

Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.

Whisk together the egg and water and brush...

Whisk together the egg and water and brush it lightly over top of the pastry.

Sprinkle with a bit of extra sugar.

Place the pie on a baking sheet in...

Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes.

Reduce the heat to 375 degrees F and...

Reduce the heat to 375 degrees F and continue baking for another 30-40 minutes or until the crust is lightly browned and the filling is bubbling.

If the pastry is getting too brown and...

If the pastry is getting too brown and the filling isn’t bubbling yet, tent some foil over top to prevent more browning.

Allow the pie to cool completely before slicing...

Allow the pie to cool completely before slicing so that the filling will firm up.

This Classic Raspberry Pie is a family favourite summer dessert recipe made with an all-butter crust &amp; fresh raspberries - with 10 Pro Tips!

Classic Raspberry Pie

all purpose flour

salt

unsalted butter,

raspberries ((or use frozen raspberries))

cornstarch

Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).

Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don&#039;t worry if some larger chunks of butter still remain.

Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.

Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.

For the crust:

Add the raspberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined. If using frozen raspberries, make the filling with the raspberries as they&#039;re frozen (do not defrost the raspberries first).

Set the filling aside while you prepare the crust for baking.

For the filling:

Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)

Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.

Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.

Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).

Add the raspberry filling to the pie crust and smooth out the top.

Repeat the rolling out process with the second ball of dough, rolling it into a flat circle, just larger than the pan. Place it gently over the filling, letting the excess hang over the sides.

Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.

If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left  thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)

Use a fork to make some holes in the top of the pie. This will help the pie vent and steam to release without cracking the top of the pie.

Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.

Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.

Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream.

Assembly:

Raspberry fluff pie can be thrown together in a flash, and is one of my favorite desserts. Leave the oven off, and get this awesome pie on your table!

Raspberry Fluff Pie

graham crackers

butter

raspberry jam

whipping cream

vanilla extract

mini marshmallows

oz cream cheese

dark brown sugar

milk

3.4 oz instant cheesecake pudding mix

raspberries

Mix together the crushed grahams and the butter....

Mix together the crushed grahams and the butter. Press into the pie pan.

You can bake it for 10 minutes at...

You can bake it for 10 minutes at 325 if you'd like, but that is optional.

Carefully spread the jam over the pie crust.

Beat the whipping cream, sugar, and vanilla until...

Beat the whipping cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows, and set aside.

Whip the cream cheese together with the brown...

Whip the cream cheese together with the brown sugar until its fully combined. Make sure your cream cheese is totally room temperature or you'll end up with chunks of cream cheese is the final product.

Slowly add the milk and continue mixing until...

Slowly add the milk and continue mixing until its fully incorporated with the cream cheese and brown sugar. Make sure to scrape your mixer or the mixing bowl.

Add in the pudding mix, and keep mixing...

Add in the pudding mix, and keep mixing until its thickened. About 5 minutes.

Gently stir in the pudding mix with the...

Gently stir in the pudding mix with the whipped cream/marshmallow mixture until fully combined.

Stir in 1/2 the fresh raspberries, reserving the...

Stir in 1/2 the fresh raspberries, reserving the other half for the top of the pie.

Place mixture into crust(s) and smooth top. Top...

Place mixture into crust(s) and smooth top. Top with the remaining fresh raspberries. Refrigerate the pie(s) for at least 4 hours.

This Raspberry Galette is a simple and delicious dessert idea! Use a pre-made puff pastry crust to save time. Serve with whipped cream or vanilla ice cream. So good.

Raspberry Galette

tsp corn starch (or flour)

(12×12 inch) sheet frozen puff pastry, thawed

tbsp milk

In a bowl gently toss together the fresh raspberries with the sugar and cornstarch. Set aside.

Preparing the raspberry filling:

Line a baking sheet with a piece of parchment paper (I actually use the parchment paper that comes rolled with the puff pastry).

Roll the puff pastry out to form a loose circle shape. It doesn&#8217;t have to be perfect, this is a rustic pie remember!

Place the raspberry filling in the centre of the pastry sheet.

Fold the edges of the pastry over to cover the outer edge of the berry pile. Overlap as needed.

Brush the pastry with milk, then generously sprinkle on the sugar.

Place the galette into the oven and bake for 40 minutes, or until the pastry is golden brown.

When the galette is done baking, remove it from the oven and let it sit for about 10 minutes before serving.

Serve slightly warm with ice cream or whipped cream!

Top 4 raspberry pie recipes from across the web

The most viewed raspberry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Raspberry Pie

Classic Raspberry Pie

Raspberry Fluff Pie

Raspberry Galette

Top 4 raspberry pie recipes from across the web

The most viewed raspberry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Pie

Classic Raspberry Pie

Raspberry Fluff Pie

Raspberry Galette

The most viewed raspberry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine