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Double Crust Raspberry Pie

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 Slices

Equipment

  • Mixing bowls
  • Pastry cutter or food processor for crust
  • Rolling Pin
  • 9-inch pie dish
  • Sharp knife or pastry cutter
  • Pastry Brush
  • Baking sheet to catch drips

Ingredients
  

For the Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons ice water plus more if needed

For the Raspberry Pie Filling

  • 5 cups raspberries fresh or frozen
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter cut into small pieces
  • 1 egg for egg wash
  • 1 tablespoon coarse sugar for sprinkling

Instructions
 

Prepare the Pie Crust:

  1. In a large bowl, whisk together flour, salt, and sugar.
    large bowl containing flour, salt, and sugar
  2. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
  3. Add ice water, a tablespoon at a time, until the dough just holds together.
  4. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

  1. In a bowl, mix raspberries, sugar, cornstarch, salt, lemon juice, and vanilla.
  2. Let sit for 10 minutes while rolling out the crusts.

Assemble the Pie:

  1. Roll out one dough disc and fit it into a 9-inch pie dish.
    smooth, golden disc of pie dough
  2. Pour in the raspberry pie filling, dot with butter pieces.
  3. Roll out the second dough disc, place over the filling, and crimp the edges.
  4. Cut slits in the top crust to allow steam to escape.

Bake the Pie:

  1. Preheat oven to 400°F (200°C).
  2. Brush the top crust with egg wash and sprinkle with coarse sugar.
  3. Place the pie on a baking sheet and bake for 50 minutes or until golden brown.
  4. Let cool for at least 2 hours before slicing to allow the filling to set.