Raspberry Pie

🧂 Ingredients

• 6 cups raspberries

  (4 cups whole, mashed, or thawed from frozen as well as 2 cups whole)
• 1 cup sugar
• 6 tablespoon cornstarch
• 1 large lemon

  (zested and juiced, or use 2-3 tablespoons lemon juice)
• 1 pinch salt
• 2 tablespoon butter
• 1 butter pie crust

  (see recipe or use store-bought, you'll need a double pie crust)
• 2 tablespoon butter

  (cut into small cubes)
• 1 tablespoon milk

  (for topping)
• 1 teaspoon sugar

  (for topping)

Instructions

• 1 Add 4 cups out of your 6 cups raspberries to a saucepan (reserving 2 cups of
  whole raspberries to the side). Stir in 1 cup sugar, 6 tablespoon cornstarch,
  the juice and zest of 1 large lemon, and a 1 pinch salt until everything is
  combined.
• 2 Heat the mixture over medium to medium-high heat, stirring occasionally, until
  it starts to bubble.
• 3 Once it starts to bubble, remove it from heat immediately and fold in the extra
  2 cups of whole raspberries and 2 tablespoon butter. Stir gently until
  thoroughly combined, then set it aside to cool completely before making your
  pie.
• 4 Preheat the oven to 400°F (205°C/Gas Mark 6) and line a 9-inch pie pan with 1
  butter pie crust.
• 5 Pour the raspberry pie filling into the crust and place the cubed 2 tablespoon
  butter on top, spreading it out as evenly as possible.
• 6 Gently roll out the remaining butter pie crust and place it over the top of the
  pie (you can also slice it into strips if making a lattice top). Slice a few
  slits in the top to let steam escape, then crimp the edges closed and trim off
  any excess.
• 7 Use a basting brush to lightly brush the top of the pie crust with 1 tablespoon
  milk, then sprinkle 1 teaspoon sugar over the milk.
• 8 Bake at 400°F (205°C/Gas Mark 6) for 20 minutes, then reduce the temperature to
  350°F (175°C/Gas Mark 4) and bake for another 30-35 minutes. *Cover the edges
  with aluminum foil or a pie shield if needed.
• 9 Remove your pie from the oven when the crust is golden and set it aside to cool
  fully (about 3 hours) before slicing and serving.

Nutrition Info