Description
A delightful and easy-to-make raspberry pie with a buttery flaky crust, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/2 cup cold water
- 1 cup granulated sugar
- 4 cups fresh raspberries
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the flour and salt in a large mixing bowl. Cut the chilled butter into the flour until the mixture resembles coarse crumbs.
- Gradually mix in cold water, one tablespoon at a time, until the dough holds together.
- Divide the dough in half, shape each half into a ball, then flatten into disks. Wrap them in plastic and refrigerate for at least 240 minutes or overnight for best results.
- Roll out one disk on a floured surface to fit your pie pan. Press it gently into the pan, fill with fresh raspberries.
- Whisk together the sugar, cornstarch, lemon juice, and vanilla in another bowl. Pour this mixture evenly over the raspberries.
- Roll out the second disk and place it over the filling. Seal the edges and cut slits on the top for steam to escape.
- Bake in the preheated oven for 15 minutes, then reduce to 350°F (175°C). Continue baking for 30 to 40 minutes until the crust is golden and the filling bubbles.
- Cool before slicing and serving.
Notes
Best served with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American