Raspberry Recipe
Make Raspberry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust
Method
Filling Preparation
Prepare the Raspberry Filling
In a medium saucepan, combine fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to combine.
Cook the Filling
Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
Crust Preparation
Make the Crust
In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Form the Dough
Add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking
Preheat the Oven
Preheat your oven to 375°F (190°C).
Roll Out the Dough
On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges.
Add the Filling
Pour the cooled raspberry filling into the pie crust, spreading it evenly.
Top with Second Crust
Roll out the second disk of dough and place it over the filling. Seal and flute the edges, and cut slits in the top crust to allow steam to escape.
Bake the Pie
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool before serving.
