Homemade Raspberry Pie Recipe

Indulge in the taste of summer with this homemade raspberry pie recipe. Made with juicy raspberries and a flaky, buttery crust, this pie is the perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for a truly decadent dessert.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 5-6 tablespoons ice water
• 5 cups fresh raspberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• 1 tablespoon milk
• 1 tablespoon granulated sugar

Directions

1. In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and mix until the dough comes together.
3. Divide the dough into two equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a separate bowl, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until well coated.
6. Remove one dough disk from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently against the bottom and sides.
7. Pour the raspberry filling into the pie crust.
8. Roll out the second dough disk and cut it into strips for lattice topping or leave it whole for a full crust. Lay the strips or the whole crust over the filling in a lattice pattern or cover the pie completely. Trim any excess dough and crimp the edges.
9. Brush the top crust with melted butter and sprinkle with granulated sugar.
10. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove the pie from the oven and allow it to cool for at least 1 hour before serving.
12. Serve the raspberry pie warm or at room temperature, optionally with a scoop of vanilla ice cream.

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