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

Units Scale

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)

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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