A delightful raspberry pie with a flaky crust and a sweet, tangy filling. Perfect for any occasion and sure to impress your guests.
Preparation time
20min
Cooking time
40min
Ingredients
8 Servings
- 15 g butter
- 30 g cornstarch
- 500 g fresh raspberries
- 150 g granulated sugar
- 15 ml lemon juice
- 1 pie crust
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
In a large bowl, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss to coat the raspberries evenly.
Step 3
Pour the raspberry mixture into the pre-made pie crust, spreading it out evenly.
Step 4
Dot the filling with small pieces of butter.
Step 5
Cover the pie with another layer of pie crust or lattice crust, and seal the edges.
Step 6
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Step 7
Allow the pie to cool for at least 2 hours before serving. This will help the filling to set.