Raspberry Pie

nibbleboard.com/recipes/raspberry-pie-recipe

Ingredients

Instructions

1. Preheat your oven to 425°F. Place one pie crust in the bottom of a 9-inch pie plate and press gently into the edges. Trim any overhang to about half an inch and crimp as desired. Refrigerate while you make the filling.
2. Combine raspberries, sugar, lemon juice, and cornstarch in a large bowl. Gently fold together until the berries are evenly coated — try not to crush them too much.
3. Pour the raspberry filling into the prepared pie crust. Scatter the cold butter cubes evenly over the top of the filling.
4. Cut the second pie crust into strips about ¾-inch wide. Weave strips over the filling in a lattice pattern, alternating over and under. Press the edges together and crimp to seal.
5. Brush the lattice top with beaten egg wash and sprinkle with the remaining tablespoon of sugar.
6. Place a pie shield or strips of aluminum foil around the crust edges to prevent over-browning. Set the pie on a cookie sheet to catch any drips.
7. Bake at 425°F for 10 minutes, then reduce the temperature to 350°F and continue baking for 35-40 minutes until the crust is deep golden brown and the filling is bubbling through the lattice.
8. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. The filling needs this time to set — slicing too early means a runny pie.

Nutrition per Serving

Chef Tips

• I've found that frozen raspberries actually work just as well as fresh here — just thaw them completely and drain off any excess liquid before mixing. This is my go-to move in the winter when fresh berries cost a fortune.
• The cornstarch is what thickens the filling, so don't skip it or reduce it. If you want an even thicker set, swap in 3 tablespoons of quick-cook tapioca along with 2 tablespoons of cornstarch.
• After trying both ways, I always bake with a cookie sheet underneath. Raspberry filling bubbles over more than you'd expect, and cleaning baked-on sugar off the oven floor is not how I want to spend my evening.
• Let the pie cool completely — I know it's hard, but cutting into a hot pie means runny filling everywhere. Two hours minimum, or even better, bake it the night before.
• If the lattice feels intimidating, just lay the strips in one direction without weaving. It looks great and nobody at the table will care.

Storage

Cover loosely with foil or plastic wrap and store at room temperature for up to 2 days. Refrigerate for up to 5 days — the crust softens a bit in the fridge but the flavor stays great.