Pie Crust
  • 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
Raspberry Filling
  • 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
  1. PLACE 2 ½ cups flour into bowl of a food processor.
  2. ADD 1 teaspoon salt and 1 tablespoon granulated sugar.
  3. PULSE to combine ingredients.
  4. ADD 1 cup butter.
  5. PULSE until mixture resembles coarse oatmeal, about 10 seconds.
  6. 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.
  7. TEST dough by squeezing a small amount together and, if it’s crumbly, ADD a bit more water.
  8. DIVIDE dough in half.
  9. FORM 2 disks 6-inches in diameter.
  10. WRAP disks tightly in plastic wrap and CHILL in refrigerator 15 minutes.
  11. SPRINKLE a piece of parchment paper lightly with flour.
  12. PLACE one dough disk onto parchment paper and ROLL OUT to 12 inches around.
  13. TRANSFER dough to a 9-inch glass pie plate and PRESS dough into plate gently.
  14. TRIM dough to ½-inch overhang all around.
  15. ROLL OUT remaining dough disk to 12 inches around. 
  16. CHILL pie shell and dough round in refrigerator for 15 minutes.
  17. PLACE 1 cup granulated sugar into a large bowl.
  18. ADD 1/4 cup instant tapioca and 1/4 cup cornstarch.
  19. WHISK to combine ingredients.
  20. ADD 6 packages raspberries.
  21. TOSS mixture gently to combine.
  22. SET ASIDE raspberry mixture for 15 minutes to ALLOW it to macerate.
  23. SPOON raspberry mixture into pie shell and MOUND raspberries slightly in center.
  24. PLACE remaining dough round over raspberry filling.
  25. TRIM top dough to edge of pie plate.
  26. TUCK top dough edges under bottom dough edges.
  27. PRESS dough layers together to seal pie and CRIMP decoratively as desired.
  28. CUT steam vents into top dough using a paring knife.
  29. PLACE 1 egg yolk into a small bowl.
  30. ADD 1 tablespoon cream.
  31. WHISK to combine ingredients.
  32. BRUSH egg wash lightly and evenly over pie. Do not let egg wash pool.
  33. SPRINKLE with course sugar.
  34. CHILL pie in refrigerator until firm, about 30 minutes.
  35. MOVE oven rack to lower third slot and PREHEAT oven to 425°F.
  36. LINE a baking sheet with parchment paper and PLACE baking sheet into oven.
  37. COVER pie edges with aluminum foil.
  38. PLACE pie carefully onto hot baking sheet.
  39. BAKE for 20 minutes and REDUCE oven temperature to 350°F.
  40. COVER pie with a piece of parchment paper.
  41. CONTINUE baking, and ROTATE baking sheet half way through bake, until golden brown and juices are bubbly, about 35-40 minutes.
  42. TRANSFER pie to a wire rack to cool completely, about 3 hours.
  43. STORE pie at room temperature, loosely covered with plastic wrap, for up to 2 days.
Serving Size:

1 slice (199g)

Calories 430
Total Fat 22 g
Saturated Fat 13 g
Cholesterol 115 mg
Sodium 620 mg
Total Carbohydrates 58 g
Dietary Fiber 7 g
Sugar 20 g
Protein 6 g