This fresh raspberry pie is a delightful dessert that's perfect for summer. With a flaky crust and a sweet, tangy raspberry filling, it's sure to be a hit at any gathering.
Preparation time
20min
Ingredients
8 Servings
- 30 g cornstarch
- 150 g granulated sugar
- 15 ml lemon juice
- 1 pie crust
- 700 g raspberries
- 1 pinch salt
- 60 ml water
Directions
Step 1
Gently rinse and drain the raspberries.
Step 2
In a medium saucepan, combine the sugar and cornstarch.
Step 3
Stir in the water and lemon juice until smooth.
Step 4
Cook over medium heat, stirring constantly until the mixture thickens and boils.
Step 5
Boil for 1 minute, then remove from heat.
Step 6
Gently fold in the raspberries and a pinch of salt.
Step 7
Pour the raspberry mixture into the pre-baked pie crust.
Step 8
Refrigerate the pie for at least 4 hours before serving.
Step 9
Serve chilled and enjoy your fresh raspberry pie!