Imagine a dessert that transports you back to warm summer afternoons in grandma's kitchen, where the sweet aroma of fresh raspberries and buttery pie crust fills the air. This isn't just any raspberry pie—this is Grandma Riley's secret recipe, a culinary masterpiece that has been delighting families for generations. With its perfect balance of tart raspberries, golden-brown crust, and just the right amount of sweetness, this pie is more than a dessert—it's a memory waiting to be savored.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups fresh raspberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pie bakes evenly and achieves a nice golden crust.
- Prepare the pie crust. If using a store-bought crust, follow the package instructions for thawing. If making a homemade crust, roll it out on a floured surface to fit a 9-inch pie pan. Carefully place the crust into the pan, pressing it gently against the sides and bottom. Trim any excess crust hanging over the edges.
- In a large mixing bowl, combine the fresh raspberries, sugar, cornstarch, and lemon juice. Gently toss the ingredients together until the raspberries are evenly coated. Be careful not to mash the raspberries, as you want to keep them whole for texture.
- Pour the raspberry mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter, which will melt during baking and add richness to the pie.
- Cover the pie with a second crust if desired, or create a lattice top by cutting the second crust into strips and weaving them over the filling. If using a full top crust, make sure to cut a few slits in the top to allow steam to escape.
- Place the pie on a baking sheet to catch any drips that may occur during baking. This will help keep your oven clean.
- Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the raspberry filling is bubbling. Keep an eye on the pie; if the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 20 minutes. This cooling time allows the filling to set up a bit more, making it easier to slice.
- Serve the pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Choose the freshest raspberries possible—they're the star of this pie! Fresh, ripe berries will give you the most vibrant flavor.
- Don't overmix your raspberry filling. Gently toss the ingredients to keep the berries whole and prevent them from turning into mush.
- A baking sheet is your secret weapon—it catches any drips and prevents messy oven spills.
- For a picture-perfect crust, brush the top with an egg wash for a golden, glossy finish.
- Let the pie cool completely before slicing to allow the filling to set properly. Patience is key to a beautifully structured pie slice.
- For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 15mg
