Description
A delightful pie featuring a flaky crust and a tart raspberry filling, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups fresh raspberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together the flour and salt in a bowl.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough forms a ball.
- Roll out the dough and fit it into a pie pan.
- Combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract in another bowl.
- Pour the raspberry mixture into the crust.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes, or until the filling is bubbly and the crust is golden.
- Cool completely before serving.
Notes
For best results, chill your utensils and don’t overwork the dough. You can substitute fresh raspberries with frozen if needed.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American