A golden, flaky lattice crust filled with a rich, jammy raspberry filling—this timeless pie is bursting with tart-sweet flavor and makes a show-stopping centerpiece for any dessert table. The combination of buttery pastry and vibrant raspberry compote delivers a nostalgic, comforting dessert perfect for holidays, summer gatherings, or Sunday dinners.
Why You’ll Love This Recipe
This rustic raspberry lattice pie strikes the perfect balance between tart and sweet. The flaky, all-butter crust melts in your mouth, while the thick raspberry filling is brightened with lemon and vanilla for extra depth. Whether you’re baking for guests or simply enjoying a weekend treat, this pie is as delightful to make as it is to eat. Plus, the lattice top adds a beautiful, classic touch that makes this dessert truly special.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons ice water (more if needed)
For the filling:
5 cups fresh or frozen raspberries
3/4 cup granulated sugar
1/4 cup brown sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
For topping:
1 egg (beaten, for egg wash)
1 tablespoon coarse sugar (optional)
Directions
- In a food processor or large bowl, mix the flour, sugar, and salt.
- Add the cold butter and pulse or use a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the ice water until the dough just comes together. Divide into two disks, wrap in plastic wrap, and chill for at least 1 hour.
- In a medium saucepan over medium heat, combine the raspberries, granulated and brown sugars, lemon juice, vanilla extract, and salt. Stir in the cornstarch. Cook for 5–8 minutes, stirring frequently, until the mixture thickens. Let the filling cool completely.
- Preheat the oven to 375°F (190°C). Roll out one dough disk and place it into a 9-inch pie dish. Trim any overhanging edges.
- Pour the cooled raspberry filling into the pie shell.
- Roll out the second disk and cut into strips to create a lattice pattern on top of the filling.
- Brush the crust with the beaten egg and sprinkle with coarse sugar if desired.
- Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool for at least 2 hours before serving to allow the filling to set properly.
Servings and timing
Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: Approximately 3 hours 15 minutes
Variations
- Mixed Berry Pie: Substitute half of the raspberries with blackberries, blueberries, or strawberries for a mixed berry version.
- Spiced Filling: Add 1/2 teaspoon of cinnamon or cardamom for a warm, spiced twist.
- Almond Flavor: Swap vanilla extract for almond extract to enhance the nutty undertone of the crust.
- Crumble Topping: Replace the lattice with a brown sugar oat crumble for a rustic crisp-style pie.
- Gluten-Free: Use a gluten-free flour blend for the crust to make this dessert suitable for gluten-sensitive guests.
Storage/Reheating
Store leftover raspberry lattice pie at room temperature (covered) for up to 2 days, or refrigerate it for up to 5 days. To reheat, warm slices in a 300°F (150°C) oven for about 10 minutes. Avoid microwaving to maintain crust crispness. The pie can also be frozen (tightly wrapped) for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs
What type of raspberries should I use?
Both fresh and frozen raspberries work well. If using frozen, do not thaw before cooking, as excess moisture can affect the filling’s consistency.
Can I make the crust in advance?
Yes, the pie dough can be prepared up to 3 days in advance and kept refrigerated. It also freezes well for up to 3 months.
How do I prevent a soggy bottom crust?
Blind baking isn’t necessary for this recipe, but ensuring the filling is fully cooled and the pie is baked until the crust is golden helps prevent sogginess.
Can I use store-bought pie crust?
Absolutely. While homemade crust is recommended for best flavor, store-bought crusts are a convenient alternative.
Why is my filling runny?
The filling may not have cooked long enough to activate the cornstarch, or the pie wasn’t cooled completely before slicing.
Do I have to make a lattice top?
No, you can cover the filling with a full crust (with slits for steam) or a crumble topping instead.
How long should I let the pie cool before serving?
Allow the pie to cool for at least 2 hours. This helps the filling set properly and ensures cleaner slices.
Can I use a different thickener instead of cornstarch?
Yes, you can use tapioca starch or flour, though the texture may vary slightly.
Is this pie very sweet?
The pie has a balanced tart-sweet flavor. You can adjust the sugar slightly to suit your preference.
What’s the best way to serve this pie?
It’s delicious on its own, but serving it with a scoop of vanilla ice cream or whipped cream adds a lovely contrast.
Conclusion
Rustic Raspberry Lattice Pie is a charming, flavorful dessert that celebrates the natural sweetness of raspberries with a buttery, golden crust. It’s perfect for any occasion where you want to impress with something both beautiful and delicious. With options for variations and make-ahead tips, this pie is as practical as it is stunning—sure to become a favorite in your dessert rotation.
Print
Rustic Raspberry Lattice Pie
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 9-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A golden, flaky lattice crust filled with a rich, jammy raspberry filling—this timeless pie is bursting with tart-sweet flavor and makes a show-stopping centerpiece for any dessert table.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons ice water (more if needed)
- 5 cups fresh or frozen raspberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- In a food processor or large bowl, mix flour, sugar, and salt. Add butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs.
- Add ice water gradually until dough comes together. Divide into two disks, wrap in plastic, and chill for 1 hour.
- In a saucepan over medium heat, combine raspberries, sugars, lemon juice, vanilla, and salt. Stir in cornstarch. Cook for 5–8 minutes until thickened. Let cool completely.
- Preheat oven to 375°F (190°C). Roll one dough disk and fit into a 9-inch pie dish. Trim excess.
- Pour in the cooled raspberry filling. Roll out the second dough disk and cut into strips. Arrange in a lattice pattern over the filling.
- Brush crust with egg wash and sprinkle with coarse sugar.
- Bake for 40–45 minutes or until crust is golden and filling is bubbling. Cool for at least 2 hours before serving.
Notes
- Use fresh raspberries when in season for best flavor.
- If using frozen raspberries, do not thaw before cooking to avoid excess moisture.
- Chilling the dough helps maintain a flaky crust.
- Pie can be made a day ahead and stored at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 55mg
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