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Raspberry Pie

Yield 8 Servings


  • 1 recipe Perfect Pie Crust (link in instructions below)
  • 6 cups fresh or frozen raspberries
  • 1/2 cup sugar (add more if the berries are especially tart)
  • 6 Tbsp cornstarch
  • 1 egg whisked, for brushing
  • Extra sugar or sugar crystals, for sprinkling on top


  1. Prepare Perfect Pie Crust and divide dough in half. Roll out one half and fit it inside the pie dish, cutting off the excess crust.
  2. Gently toss the raspberries with the sugar and cornstarch in a bowl. Taste the berries and add more sugar and cornstarch if needed. (About 1 Tbsp of cornstarch for each 1/4 cup of extra sugar.) Empty the raspberries into the pie crust shell.

  3. Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust. Wet edge of bottom crust and press lattice strips into the edge of the bottom crust firmly. Cut off excess crust. Check out my Lattice Tutorial for step-by-step photo instructions on how to make a lattice top. Optionally, use extra crust to braid an edge for the crust. Attach with a little water, and press firmly to the edge of the bottom crust. (The steps for the braid are also in this tutorial.)
  4. Lightly brush the crust with a whisked egg and sprinkle the top with sugar.
  5. Bake at 350 degrees Fahrenheit for 60 to 75 minutes or until the crust is golden and the filling is bubbling in the center; cover with foil if crust gets brown before filling bubbles. Allow pie to cool for the filling to gel.

Recipe Notes

*Place a baking sheet on the rack below the pie to catch any drippings.
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