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Raspberry Pie

Raspberry Pie

The ultimate comfort food, Raspberry Pie offers a burst of sweet and tart flavor with every bite. This delightful dessert features a flaky crust filled with juicy raspberries, making it a must-have for any gathering. Serve warm or cold, and enjoy this classic pie tonight!
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 recipe Pie Crust or two unbaked 9″ refrigerated pie crust dough
  • 6 cups Raspberries fresh or frozen
  • 1 1/4 cups Sugar
  • 2 tbsp Corn Starch
  • 2 tbsp Instant Tapioca found in the baking aisle
  • 1 egg Egg lightly beaten
  • 1 tbsp Sugar for topping

Equipment

  • Wooden Spoon
  • Oven
  • Baking Sheet
  • Chef's Knife
  • Frying Pan

Method
 

  1. Prepare one disc of pie crust in a 9 inch pie pan.
  2. Combine the raspberries, sugar, cornstarch, and tapioca in a large bowl and stir to coat. Let sit for 15 minutes, then pour into the prepared pie pan.
  3. Top your pie with the remaining rolled out pie dough. If you would like to cover the pie completely, remember to cut a few slits in the top so the fruit can vent.
  4. Brush the top of the pie dough with the lightly beaten egg and sprinkle with the remaining sugar. Bake in a preheated 350 degree F oven for 50 to 55 minutes, or until the center is lightly bubbling and the crust is golden brown.
  5. Let cool completely on a wire rack. Slice and enjoy!

Notes

  • If using frozen raspberries: increase the amount of cornstarch to 3 tbsp.
  • If the crust is browning too quickly: you can loosely cover the crust with tinfoil and continue baking until the center is bubbly.