Raspberry Pie

This Raspberry Pie is a delightful dessert that perfectly captures the essence of summer. With its flaky, buttery crust and a filling bursting with the vibrant sweetness of fresh raspberries, this pie is a crowd-pleaser that’s both simple and elegant. The balance of tartness and sweetness from the raspberries makes it a refreshing treat, whether served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for picnics, family gatherings, or simply indulging in a sweet slice at home.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, chilled and cut into small cubes
• 6-8 tablespoons ice water

For the filling:

• 5 cups fresh raspberries
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces

For the top:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Instructions:

1. Prepare the Crust:
   1. In a large bowl, whisk together the flour, salt, and sugar.
   2. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
   3. Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Be careful not to overmix.
   4. Divide the dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   1. In a large bowl, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the raspberries evenly.
   2. Let the mixture sit for about 10 minutes to allow the raspberries to release some of their juices.
3. Assemble the Pie:
   1. Preheat your oven to 400°F (200°C).
   2. On a lightly floured surface, roll out one of the dough discs to fit a 9-inch pie dish. Carefully transfer the dough to the dish, allowing it to drape over the edges.
   3. Pour the raspberry filling into the crust, spreading it evenly. Dot the filling with the small pieces of butter.
   4. Roll out the second dough disc and place it over the filling. Trim any excess dough, then crimp the edges together to seal.
   5. Cut a few small slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle with coarse sugar, if desired.
4. Bake the Pie:
   1. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   2. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
5. Cool and Serve:
   1. Let the pie cool completely on a wire rack before serving to allow the filling to set.
   2. Serve slices of the pie with whipped cream or ice cream, if desired.

Enjoy your homemade Raspberry Pie!