Raspberry Pie Recipe
With its red raspberry filling, our classic Raspberry Pie offers just the right amount of sweetness and tart! Enveloped in a flaky crust, this berry-filled pie is delightfully tasty and an all-time family favourite.
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Ingredients
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Pie Crust and Filling
Method
Preparation and Baking
Make the Pie Crust
In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling
In a large bowl, combine fresh raspberries, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the raspberries evenly. Set aside.
Assemble the Pie
Preheat the oven to 425°F (220°C). Roll out one dough disc on a lightly floured surface to fit your pie pan. Place the rolled dough into the pie pan. Fill with the raspberry mixture. Roll out the second dough disc and place over the filling. Seal and flute the edges. Cut slits in the top crust for steam to escape.
Egg Wash
In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust.
Bake the Pie
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.