Easy Raspberry Pie

This simple Raspberry Pie is wonderful for so many reasons. I love that it is thin and modest because it makes for faster baking which means that you can eat it sooner! Plus, raspberries are in season during hot Summer months when turning on the oven for over an hour just isn't as appealing as it is when it's frosty outside. Consider this a small slab pie perfect for making neat slices and showcasing juicy raspberries in a thin flaky pastry shell!

WHY YOU WILL LOVE THIS RECIPE

• Short baking time – this raspberry pie is a small slab pie with less filling and thinner crust than a traditional pie so that it doesn't take as long to bake! You only need about half and hour to bake this pie.

• Flaky all butter pie crust – the pastry is made with all butter and is so tender and flaky. It makes the perfect amount to make this 9-inch round or rectangle pie with no waste.

• Tart and juicy raspberry filling – the filling is not too sweet so you can appreciate the tartness of the raspberries. You cook the filling first and let it cool to lock in all the moisture for a super juicy filling.

INGREDIENTS FOR RASPBERRY PIE

• All purpose flour – regular unbleached all-purpose flour works great for pie crust! It has a great balance of creating flaky layers and tender crumbs. If you have pastry flour you can use that as well. It will product an even more tender crust, but the difference will be minimal as long as you follow the technique in the recipe!

• Unsalted butter – butter brings the flavour! I love making pastry with all butter. Lard or shortening can often make flakier pastry, but the results are also great with butter with the added benefit of DELICIOUS flavour.

• Granulated sugar – simple granulated sugar helps with tenderness in the crust and also sweetens the raspberry filling.

• Fresh or frozen raspberries – the filling is very simple to prepare on the stovetop and you can use fresh or frozen berries to make it.

STEP BY STEP INSTRUCTIONS

This recipe is simple to prepare and you can make the pastry by hand in large mixing bowl!

First make the pastry:

• STEP 1). Combine dry ingredients. Whisk together flour, sugar and salt in a large bowl. Add butter and rub it in using your fingertips until it resembles a coarse, crumbly mixture with some pieces of butter the size of oat flakes. You can also use a stand mixer on medium-low to start breaking down the butter, then finish with your fingertips.

• STEP 2). Add the liquid. Drizzle cold water over flour mixture one tablespoon at a time while gently tossing with a fork until the flour is moistened and it holds together in clumps. You may not need all of the water. It will hold together when squeezed when ready.

• STEP 3). Chill. Turn it out onto a work surface and bring it together with your hands, pressing in loose bits. Divide the dough in half and wrap each half well and refrigerate for at least 2 hours or overnight.

• STEP 4). Make the filling. Combine raspberries and sugar in a small saucepan over medium-low heat and simmer for 5-7 minutes until it looks soupy. Stir in lemon juice and boil gently for 10-15 minutes until thick. Transfer to a clean bowl and stir in flour. Let cool completely and then refrigerate 1 hour until thick. The filling can be made 1-2 days ahead.

Assemble the pie:

• STEP 5). Roll and fill the dough. Roll one half of the chilled dough out into a large rectangle or circle with ⅛-inch thickness on a lightly floured work surface. Fit it into the base and up the sides of a 14x4-inch rectangular tart pan or 9-inch round tart pan. Prick the base a few times with a fork. Spread the chilled raspberry filling into the pastry case. Roll the other half of dough out into a large rectangle or circle with ⅛-inch thickness on a lightly floured work surface. Use a small cookie cutter to cut a few holes on top for decoration if desired. Gently place it over the filled pastry and press along the edges to seal the pie. Trim off extra pastry.

• STEP 6). Chill & Bake. Place the whole pie in the freezer on a baking tray as you preheat the oven. Lightly brush the tops of the pie with beaten egg and sprinkle with coarse sugar. Use a sharp knife to make incisions on the tops and bake for 30-40 minutes until golden. Transfer to a wire rack to cool completely before slicing.

EXPERT BAKING TIPS

• Work quickly – when you make the pastry, try to work quickly so that the butter stays cold. Cold butter will hold it's shape to separate layers of dough to make a flaky crust.

• Keep the ingredients cold - make sure your butter and water are very cold when making the pastry. I always use ice water, but make sure you don't get ice into the dough or it will be soggy!

• Do not over-work the dough - make sure that you "toss" the water into the flour/butter mixture until it is just combined and "shaggy". Just press it together until it holds in clumps. Do not mix until it is smooth or it will become elastic and result in a dense chewy pastry.

• Bake all the way through - bake the pie until it is very golden and the filling is bubbling.

RECIPE FAQ

What baking pan should I use FOR Raspberry Pie?

This doesn’t normally seem important, but it will affect your baking time. For this recipe I use a metal 14x4-inch tart pan with a removable bottom. You can also use a 9-inch round tart pan. I wouldn't recommend ceramic for this recipe because it will take longer to bake since ceramics conduct heat more slowly. Using metal will ensure the crust bakes nicely so you don't end up with a soggy bottom!

What's the difference between glass and metal baking pans?

METAL: Metal pie pans will conduct heat fast and certainly lend a crisp crust.

GLASS: Glass bakeware will require an additional 10 minutes or so of baking time. Usually I prefer tempered glass over ceramic since it conducts heat faster than ceramic, and it allows me to see through the bottom so that I know if my bottom crust is baked through and golden brown. However, since this is a very thin pie and the filling is already cooked, it doesn't need long to bake so we mainly want to quickly bake and seal the crust for flaky buttery perfection.

Can I use frozen raspberries?

Yes, you can absolutely use frozen raspberries for the filling. Make sure to let it cool completely before filling the pastry or it will make the bottom soggy.

How can I serve Raspberry Pie?

Let the pie cool completely and then serve it at room temperature with a scoop of vanilla ice cream - YUM!

If you love pies, check out my other popular pie recipes:

And if you want to brush up on your pastry skills, here’s all you need to know:
How to make the very Best Flaky Pie Crust.

Raspberry Pie

Christina Marsigliese

Juicey tart and sweet Raspberry Pie with a flaky buttery crust!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings 8 servings

Ingredients

  

Pastry:

• 1 ½ cups 215g all-purpose flour
• 3 tablespoon 40g granulated sugar
• ½ teaspoon salt
• ½ cup plus 1 tbsp 125g cold unsalted butter cut into small pieces
• 4-5 tablespoon 60-75ml cold water

Filling:

• 2 cups 8oz/227g fresh or frozen raspberries
• ⅓ cup 65g granulated sugar
• 2 teaspoon 10ml freshly squeezed lemon juice
• 2 teaspoon 6g all-purpose flour

Topping:

• 1 egg well beaten
• 2 teaspoon coarse sugar for sprinkling

Instructions

 

• For the pastry, whisk together flour, sugar and salt in a large bowl. Add butter and rub it in using your fingertips until it resembles a coarse, crumbly mixture with some pieces of butter the size of oat flakes. You can also use a stand mixer on medium-low to start breaking down the butter, then finish with your fingertips.
• Drizzle cold water over flour mixture one tablespoon at a time while gently tossing with a fork until the flour is moistened and it holds together in clumps. You may not need all of the water. It will hold together when squeezed when ready. Turn it out onto a work surface and bring it together with your hands, pressing in loose bits. Divide the dough in half and wrap each half well and refrigerate for at least 2 hours or overnight.
• For the filling, combine raspberries and sugar in a small saucepan over medium-low heat and simmer for 5-7 minutes until it looks soupy. Stir in lemon juice and boil gently for 10-15 minutes until thick. Transfer to a clean bowl and stir in flour. Let cool completely and then refrigerate 1 hour until thick. The filling can be made 1-2 days ahead.
• Roll one half of the chilled dough out into a large rectangle or circle with ⅛-inch thickness on a lightly floured work surface. Fit it into the base and up the sides of a rectangular tart pan or 9-inch round tart pan. Prick the base a few times with a fork. Spread the chilled raspberry filling into the pastry case.
• Roll the other half of dough out into a large rectangle or circle with ⅛-inch thickness on a lightly floured work surface. Use a small cookie cutter to cut a few holes on top for decoration if desired. Gently place it over the filled pastry and press along the edges to seal the pie. Trim off extra pastry. Place the whole pie in the freezer on a baking tray as you preheat the oven.
• Preheat oven to 375°F.
• Lightly brush the tops of the pie with beaten egg and sprinkle with coarse sugar. Use a sharp knife to make incisions on top and bake for 30-40 minutes until golden brown. Transfer to a wire rack to cool completely before slicing. Serve with vanilla ice cream and enjoy!