Michael loves pie. Like...on ultimate Pi day, a couple years ago, he was sincerely upset that I hadn't made him pie (oops). He particularly likes fruit pies...which is tricky because I don't really dig fruit pies. So I only make them for him on occasion. Thusly, it's a special event when I do.
Sometimes Michael sits around and questions why certain pies don't exist...and then I tell him they do exist. One time that was grape pie (although admittedly it sounds weird, it apparently exists). And then another time he questioned raspberry pie. Before looking it up, I knew that it wouldn't be difficult-it should be the same premise as blueberry or blackberry pie, and of course I was right and I found various recipes online. So I was a nice lady and made him some raspberry pie. And right before this year's Pi day, so he finally got his Pi day pie.
It's actually fitting that I share this recipe today, because I'm spending the whole week with Michael while he's on spring break (and he took off from work today-Friday). I so rarely get to spend this much time with him, between work and school (and the fact that on the weekends I am usually working) so this is a special treat! Just like pie :D
Anyway, more about this actual pie. It's my first time making a lattice top crust-I thought it turned out pretty well! You do not have to do a lattice, you can kind of do whatever you'd like. The lattice is so evocative of a classic berry pie though, you know? And I used my favorite butter pie crust recipe which was flaky and delicious. The filling has a pleasant tartness and lots of pure raspberry flavor-I mean the ingredient list for the filling is beautifully short. It's essentially just raspberries, sugar, and cornstarch. I love that, it really let's the raspberries true flavor shine through. Michael was super super happy about this pie, and I bet you will too!
Makes one 9 inch pie.
Ingredients:
- 1 recipe Perfect All-Butter Pie Crust (or you preferred pie crust)
- 6 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (add more if the berries are especially tart, or if you just want it sweeter)
- 6 tbsp. cornstarch (add more if you use more sugar)
- 1 egg, whisked, for brushing
- Extra sugar or sugar crystals, for sprinkling on top
Preparation:
- Butter and flour a 9 inch pie pan. Preheat oven to 350F degrees.
- Prepare pie crust. Roll out one half of the dough and fit it inside the pie dish, cutting off any crust that hangs over the edges.
- Toss the raspberries with the sugar and cornstarch in a bowl. Taste the berries and adjust with more sugar and cornstarch if needed. (For every extra tablespoon of sugar, add another tablespoon of cornstarch.) Pour the filling into the pie shell.
- Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust. Wet edge of bottom crust and firmly press the lattice strips into the edge of the bottom crust. Cut off any excess crust that hangs over the sides. (I used this tutorial to do the lattice--it also shows how to, optionally, use extra crust to braid an edge. Then attach with a little water, and press firmly to the edge of the bottom crust. I was too lazy to attempt the braid.)
- Lightly brush the crust with a whisked egg and sprinkle with sugar.
- Bake for 60 to 75 minutes or until the crust is golden and the filling is bubbling in the center-cover with foil if the crust gets too brown before the filling bubbles. (Place a baking sheet on the rack under the pie while it bakes to catch drippings.) Allow pie to cool for the filling to gel.
- Once the pie is at room temperature/to store leftovers, cover with plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.
I love the gorgeous COLOR of the berries in this pie!
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