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Double Crust Raspberry Pie

Double Crust Raspberry Pie
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Toss raspberries with sugar, cornstarch, salt, lemon juice, and vanilla extract.
  3. 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.
  4. Cover with the second rolled dough disc, crimp edges to seal, then cut slits for steam to escape.
  5. Brush top crust with egg wash and sprinkle with coarse sugar. Bake for about 50 minutes until golden brown and bubbly.

Nutrition

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