Homemade Raspberry Pie
A delightful dessert that celebrates the vibrant and tangy flavor of fresh raspberries, featuring a flaky crust and a sweet yet slightly tart filling.
Ingredients
For the Base
- 1 piece pie crust (store-bought or homemade)
For the Filling
- 2 cups fresh raspberries Ensure they are ripe and sweet.
- 1 cup granulated sugar Adjust sweetness to your preference.
- 2 tablespoons cornstarch Helps thicken the filling.
- 1 tablespoon lemon juice Adds brightness to the filling.
- 1 teaspoon vanilla extract
- 1 tablespoon butter (optional, for topping) For a richer flavor.
To Serve
- 1 piece egg (optional, for egg wash) Gives the crust a golden finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, gently combine the fresh raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Mix softly to coat the raspberries evenly.
- Roll out the pie crust on a floured surface and carefully place it into a pie dish.
- Pour the raspberry mixture into the prepared pie crust, spreading it evenly.
- Dot the top of the filling with small pieces of butter if you desire a richer flavor.
- If using a second crust, place it over the filling, seal the edges, and cut slits in the top crust to allow steam to escape.
- Brush the top crust with a beaten egg for a nice golden finish.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling.
Notes
Serve the pie warm topped with vanilla ice cream or whipped cream. Allow it to cool before serving for the best flavor.