Raspberry Pie
This recipe for homemade from scratch Raspberry Pie is simply delicious and oh-so easy to make. Whether you choose to use pre-made pie crust or Homemade Pie Crust, this recipe is a complete win.
Equipment
- 1 9-inch Pie Plate
- Basting Brush
Ingredients
- 1 Pie Crust
- 4 cups Raspberries fresh
- 1/3 cup Corn Starch
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Juice
- 1 Egg Yolk
Instructions
- Rinse the raspberries in a sink colander, then pour them out onto layers of paper towel to dry the water off of the berries.
- Prepare the pie crust in the pie plate, and then set aside.
- In a medium bowl, mix the raspberries and cornstarch together until completely covered.
- To the raspberries, add sugar and mix well.
- Add Homemade Vanilla Extract to the bowl and then mix well.
- Add the juice of 1 lemon to the raspberries, stir well.
- Preheat the oven to 400 degrees Fahrenheit.
- Fill the pie crust with the raspberry filling ingredients, using a spatula to then spread the filing through the crust.
- f desired, place ribboned pie crust pieces over the top in a lattice design.
- Beat 1 egg in a small bowl, and then use a basting brush to brush the egg onto the crust.
- Finally, sprinkle the top of the pie with sugar and then place the Raspberry Pie into the oven and bake for 40 minutes.
- If using a pie crust shield, place it on the pie for the first 10-15 minutes of baking and then remove it with a potholder and continue baking the pie.
- Remove the Raspberry Pie from the oven and then let it rest to cool, allowing the juices to firm up.
- Finally, slice and serve with whipped cream and enjoy!