Raspberry Pie
A classic raspberry pie suited for any event or occasion.
Prep Time:
35 minutes
Cook Time:
55-60 minutes, 55 minutes refrigeration time
Serves:
8-10
Perfect for:
Classics
Mothers Day
Park Picnics
Raspberry Cheesecake and Pies
Ingredients
- 2 1/2 Cups all-purpose flour, plus more for surface
- 1 Tsp. salt
- 1 Tbsp. granulated sugar
- 1 Cup (2 sticks) unsalted butter, frozen and cut into small pieces
- 1/3-1/2 Cup ice water
- 6 Packages (6 ounces each) Driscoll's Raspberries
- 1 Cup granulated sugar
- 1/4 Cup instant tapioca
- 1/4 Cup cornstarch
- 1 Tbsp. heavy cream
- Coarse sugar (Demerara sugar)
- 1 large egg yolk
Directions
- PLACE 2 ½ cups flour into bowl of a food processor.
- ADD 1 teaspoon salt and 1 tablespoon granulated sugar.
- PULSE to combine ingredients.
- ADD 1 cup butter.
- PULSE until mixture resembles coarse oatmeal, about 10 seconds.
- ADD 1/3 – 1/2 cup ice water, one tablespoon at a time, while PULSING just until dough holds together. Do not process more than about 30 seconds.
- TEST dough by squeezing a small amount together and, if it’s crumbly, ADD a bit more water.
- DIVIDE dough in half.
- FORM 2 disks 6-inches in diameter.
- WRAP disks tightly in plastic wrap and CHILL in refrigerator 15 minutes.
- SPRINKLE a piece of parchment paper lightly with flour.
- PLACE one dough disk onto parchment paper and ROLL OUT to 12 inches around.
- TRANSFER dough to a 9-inch glass pie plate and PRESS dough into plate gently.
- TRIM dough to ½-inch overhang all around.
- ROLL OUT remaining dough disk to 12 inches around.
- CHILL pie shell and dough round in refrigerator for 15 minutes.
- PLACE 1 cup granulated sugar into a large bowl.
- ADD 1/4 cup instant tapioca and 1/4 cup cornstarch.
- WHISK to combine ingredients.
- ADD 6 packages raspberries.
- TOSS mixture gently to combine.
- SET ASIDE raspberry mixture for 15 minutes to ALLOW it to macerate.
- SPOON raspberry mixture into pie shell and MOUND raspberries slightly in center.
- PLACE remaining dough round over raspberry filling.
- TRIM top dough to edge of pie plate.
- TUCK top dough edges under bottom dough edges.
- PRESS dough layers together to seal pie and CRIMP decoratively as desired.
- CUT steam vents into top dough using a paring knife.
- PLACE 1 egg yolk into a small bowl.
- ADD 1 tablespoon cream.
- WHISK to combine ingredients.
- BRUSH egg wash lightly and evenly over pie. Do not let egg wash pool.
- SPRINKLE with course sugar.
- CHILL pie in refrigerator until firm, about 30 minutes.
- MOVE oven rack to lower third slot and PREHEAT oven to 425°F.
- LINE a baking sheet with parchment paper and PLACE baking sheet into oven.
- COVER pie edges with aluminum foil.
- PLACE pie carefully onto hot baking sheet.
- BAKE for 20 minutes and REDUCE oven temperature to 350°F.
- COVER pie with a piece of parchment paper.
- CONTINUE baking, and ROTATE baking sheet half way through bake, until golden brown and juices are bubbly, about 35-40 minutes.
- TRANSFER pie to a wire rack to cool completely, about 3 hours.
- STORE pie at room temperature, loosely covered with plastic wrap, for up to 2 days.
