The Double Crust Raspberry Pie is a delightful dessert that perfectly balances sweet and tart flavors, making it an excellent choice for any occasion. Whether you’re hosting a summer picnic or celebrating a special event, this pie promises to impress your guests with its flaky crust and juicy raspberry filling. Its versatility allows you to enjoy it warm, à la mode, or simply dusted with powdered sugar.
Why You’ll Love This Recipe
- Easy to Make – With simple ingredients and straightforward steps, even beginner bakers can master this pie.
- Deliciously Flavorful – The combination of fresh raspberries and a hint of lemon creates a burst of flavor in every bite.
- Versatile Dessert – Perfect for summer gatherings, holidays, or cozy family dinners. Serve it warm with ice cream or chilled.
- Impressive Presentation – A beautiful double crust gives this pie an elegant look that will wow your guests.
- Customizable Filling – Feel free to mix berries or add spices for a personal touch.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything ready will make the cooking experience smoother.
Essential Tools and Equipment
- Pie dish
- Rolling pin
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
Importance of Each Tool
- Pie dish – A sturdy dish ensures even baking and prevents leaks.
- Rolling pin – This tool helps achieve a perfectly thin pie crust for that flaky texture.
- Pastry brush – Use it to apply egg wash for a golden crust.
Ingredients
For the 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 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
Topping
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
How to Make Double Crust Raspberry Pie
Step 1: Prepare the Pie Crust
- In a mixing bowl, combine flour, salt, and sugar.
- Add cold cubed butter to the flour mixture. Use a pastry cutter or fork to blend until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Raspberry Filling
- In another bowl, gently toss raspberries with granulated sugar, cornstarch, salt, lemon juice, and vanilla extract until well combined.
Step 3: Roll Out the Dough
- Preheat your oven to 425°F (220°C).
- On a floured surface, roll out one dough disc into a circle large enough to fit your pie dish.
- Place the rolled-out dough into the pie dish and trim any excess hanging over the edges.
Step 4: Assemble the Pie
- Pour the raspberry filling into the prepared crust.
- Dot the filling with small pieces of unsalted butter.
- Roll out the second dough disc and cover the filling with it. Seal edges by crimping them together.
Step 5: Bake the Pie
- Beat an egg to create an egg wash and brush it over the top crust.
- Sprinkle coarse sugar on top for added texture.
- Bake in preheated oven for about 50 minutes or until golden brown and bubbly.
Let your Double Crust Raspberry Pie cool before serving to allow flavors to meld beautifully!
How to Serve Double Crust Raspberry Pie
Serving a delicious Double Crust Raspberry Pie can elevate any gathering or family meal. Here are some delightful serving suggestions to make your pie stand out.
With Vanilla Ice Cream
- The creamy texture of vanilla ice cream perfectly complements the tartness of raspberries.
Drizzled with Chocolate Sauce
- A warm, rich chocolate sauce adds a decadent touch, making each slice even more indulgent.
Topped with Whipped Cream
- Light and fluffy whipped cream balances the pie’s sweetness and adds an airy finish.
Accompanied by Fresh Mint
- Fresh mint leaves provide a refreshing contrast to the sweet and tangy flavors of the pie.
How to Perfect Double Crust Raspberry Pie
To achieve the best results with your Double Crust Raspberry Pie, consider these helpful tips.
- Use cold ingredients: Start with cold butter and ice water. This helps create a flaky crust that melts in your mouth.
- Don’t overwork the dough: Mix just until combined. Overworking can lead to tough crusts.
- Chill before baking: Let your assembled pie chill in the fridge for about 30 minutes before baking for better shape retention.
- Vent the top crust: Cut slits into the top crust to allow steam to escape, which prevents sogginess.
- Check for doneness: Bake until the crust is golden brown and the filling is bubbly for optimal flavor.
- Let it cool completely: Allowing the pie to cool helps set the filling, making it easier to slice.
Best Side Dishes for Double Crust Raspberry Pie
Pairing side dishes with your Double Crust Raspberry Pie can enhance your dessert experience. Here are some great options:
- Cheese Platter: A mix of soft and hard cheeses contrasts beautifully with sweet pies.
- Crispy Salad: A light green salad with vinaigrette offers freshness and balances sweetness.
- Fruit Salad: Seasonal fruits will complement raspberry flavors while adding vibrant colors.
- Yogurt Parfait: Layered yogurt with granola and berries provides a healthy twist.
- Chocolate Mousse: A rich mousse adds an elegant touch that pairs well with tart desserts.
- Coffee or Tea: Hot beverages can enhance flavors and provide a warming element after dessert.
Common Mistakes to Avoid
Baking a Double Crust Raspberry Pie can be a delight, but avoiding common pitfalls is key to achieving the best results.
- Ignoring the temperature of ingredients: Always use cold butter and ice water for your pie crust. This helps create a flaky texture.
- Overworking the dough: Mixing too much can lead to tough crusts. Combine ingredients until just mixed.
- Skimping on chilling time: Don’t rush the chilling process. Refrigerating the dough allows it to relax, making it easier to roll out.
- Not measuring accurately: Use precise measurements for your ingredients. This ensures the right balance between sweetness and tartness.
- Forgetting to vent the top crust: Cut slits in your top crust before baking. This allows steam to escape and prevents a soggy filling.
Storage & Reheating Instructions
Refrigerator Storage
- Store your leftover Double Crust Raspberry Pie in an airtight container.
- It will keep well in the refrigerator for up to 3 days.
Freezing Double Crust Raspberry Pie
- Wrap your pie tightly in plastic wrap or aluminum foil before freezing.
- It can be frozen for up to 2 months for optimal freshness.
Reheating Double Crust Raspberry Pie
- Oven: Preheat to 350°F and bake for about 15-20 minutes until warm.
- Microwave: Heat individual slices on medium power for about 30 seconds, checking often.
- Stovetop: Place on a skillet over low heat, covering with a lid, for about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about making a Double Crust Raspberry Pie.
Can I use frozen raspberries for Double Crust Raspberry Pie?
Yes, frozen raspberries work well! Just thaw them and drain any excess liquid before using.
How do I know when my Double Crust Raspberry Pie is done?
Look for a golden-brown crust and bubbling filling. The pie should be fragrant and slightly firm in the center.
What if my pie crust cracks?
If your crust cracks, simply patch it with small pieces of dough. Moistening the edges slightly can help them stick together.
Can I make this pie ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator until you’re ready to bake.
Final Thoughts
A Double Crust Raspberry Pie is not only visually appealing but also offers delightful flavors that blend sweetness with tartness. It’s perfect for any occasion, from family gatherings to holiday celebrations. Feel free to customize it by adding spices like cinnamon or using different berries!
Double Crust Raspberry Pie
Indulge in the bliss of a Double Crust Raspberry Pie, an irresistible comfort dessert that beautifully blends sweet and tart flavors. With a perfectly flaky crust enveloping a luscious raspberry filling, this pie is sure to captivate your taste buds. Whether served warm with a scoop of vanilla ice cream or chilled and dusted with powdered sugar, it’s a delightful treat for any occasion, from summer picnics to holiday gatherings. This crowd-pleaser not only looks stunning but also allows for personal customization; feel free to mix in other berries or sprinkle in your favorite spices. Dive into a slice of nostalgia with this classic recipe that embodies the essence of homemade goodness.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 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)
- 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
- For the crust, combine flour, salt, and sugar in a bowl. Blend in cold butter until crumbly. Gradually add ice water until the dough forms. Divide and refrigerate for 30 minutes.
- Toss raspberries with sugar, cornstarch, salt, lemon juice, and vanilla extract.
- Preheat oven to 425°F. Roll out one dough disc and place it in the pie dish. Fill with raspberry mixture and dot with butter.
- Cover with the second rolled dough disc, crimp edges to seal, then cut slits for steam to escape.
- Brush top crust with egg wash and sprinkle with coarse sugar. Bake for about 50 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
