Description
A golden, flaky pie crust filled with sweet-tart raspberries and topped with a classic lattice design.
Ingredients
- Fresh raspberries
- Pie dough (homemade or store-bought)
- Sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Egg (for egg wash)
- Coarse sugar (for sprinkling)
Instructions
- Preheat oven to 375°F (190°C) and place a baking sheet to catch drips.
- In a bowl, toss raspberries with sugar, cornstarch, lemon juice, and vanilla; let sit 10 minutes.
- Roll out pie dough and fit into a tart or pie pan, trimming edges neatly.
- Pour raspberry filling into crust and spread evenly.
- Roll out remaining dough, cut into strips, and weave into a lattice pattern over the top.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake 45–50 minutes until golden brown and filling bubbles; cool before slicing.
Notes
- Let the pie cool for at least 1 hour before slicing to allow the filling to set.
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg