Raspberry Pie
Yields 8 Servings
Ingredients
- 1 recipe Perfect Pie Crust
- 6 cups (840 g) fresh or frozen raspberries
- ½ cup (100 g) granulated sugar, (add more if the berries are especially tart)
- 6 Tbsp cornstarch
- 1 egg, whisked, for brushing
- Extra sugar or sugar crystals, for sprinkling on top
Instructions
- Prepare Perfect Pie Crust and divide dough in half. Roll out one half and fit it inside the pie dish, cutting off the excess crust.
- Gently toss the raspberries with the sugar and cornstarch in a bowl. Taste the berries and add more sugar and cornstarch if needed. (About 1 Tbsp of cornstarch for each ¼ cup of extra sugar.) Empty the raspberries into the pie crust shell.
- Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust. Wet edge of bottom crust and press lattice strips into the edge of the bottom crust firmly. Cut off excess crust. Check out my Lattice Tutorial for step-by-step photo instructions on how to make a lattice top. Optionally, use extra crust to braid an edge for the crust. Attach with a little water, and press firmly to the edge of the bottom crust. (The steps for the braid are also in this tutorial.)
- Lightly brush the crust with a whisked egg and sprinkle the top with sugar.
- Bake at 350 degrees Fahrenheit for 60 to 75 minutes or until the crust is golden and the filling is bubbling in the center; cover with foil if crust gets brown before filling bubbles. Allow pie to cool for the filling to gel.
Notes
*Place a baking sheet on the rack below the pie to catch any drippings.