Get ready to tantalize your taste buds with the most irresistible dessert that will make your family and friends beg for seconds! The Raspberry Buttermilk Crumb Pie is not just a dessert - it's a slice of pure heaven that combines the perfect balance of tart raspberries, buttery crumb topping, and a melt-in-your-mouth texture that will transport you to dessert paradise. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping pie that looks like it came straight from a professional bakery, with minimal effort and maximum deliciousness!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 2 cups fresh raspberries
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie bakes evenly and thoroughly.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Whisk together until well blended.
- Add 1/2 cup of softened unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in 1/4 cup of buttermilk and mix gently until the dough comes together. Be careful not to overmix; you want the dough to be just combined.
- Transfer the dough to a 9-inch pie pan. Press the dough evenly into the bottom and up the sides of the pan. Prick the bottom with a fork to prevent bubbling.
- In another bowl, combine 2 cups of fresh raspberries, 1/4 cup of brown sugar, 1 tablespoon of cornstarch, and 1 teaspoon of vanilla extract. Gently toss the ingredients together until the raspberries are well coated.
- Pour the raspberry mixture into the prepared crust, spreading it evenly.
- To make the crumb topping, in a separate bowl, mix together the remaining flour, sugar, and butter until crumbly. You can use the same method as before with a pastry cutter or your fingers.
- Sprinkle the crumb topping evenly over the raspberry filling in the pie crust.
- Bake the pie in the preheated oven for 45 minutes, or until the crumb topping is golden brown and the raspberries are bubbling.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing. This will help the filling set.
- Serve the Raspberry Buttermilk Crumb Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Use fresh, ripe raspberries for the most vibrant flavor and best results. If fresh aren't available, high-quality frozen raspberries can work too.
- Make sure your butter is softened but not melted - this ensures the perfect crumb texture for the crust and topping.
- Don't overmix the dough - working it too much can make the crust tough instead of tender and flaky.
- Prick the bottom of the crust with a fork to prevent air bubbles and ensure even baking.
- Let the pie cool for at least 20 minutes before serving to allow the filling to set properly. This prevents a runny filling and makes slicing easier.
- For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Store any leftovers in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
