homemade raspberry pie
| | | | |

Homemade Raspberry Pie

Homemade raspberry pie is pucker-perfect, plus it’s dairy, nut, soy, and egg-free. The crust is tender and flaky, baked to a golden brown.

DisclosureSome of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.

Raspberry pie is easy to make using fresh or frozen berries. If you don’t have enough raspberries, add any other berries and mix it up a bit. My family’s favorite way to make a pie is to save the trimmed edges and place them on top of the crust. This way, each piece gets more of the delicious flaky crust.

homemade raspberry pie. soy, dairy, nut, and egg-free

The pictures below show how I have trimmed the edges and fluted them together. Don’t forget to save the crust that was trimmed.

 

Now the pie is ready for those extra edges if you decide to add them on top.

Add the slits through the top crust with the point of a knife. Some use the tines of forks as well. Add more venting holes if using a fork. The picture here is shown without the extra pie crust pieces.

If you add the extra trimmed-off edges from the crust, it will look something like this.

homemade raspberry pie and how to make a perfect crust

Baked to a scrumptious golden brown.

homemade raspberry pie, dairy, egg, nut, and soy-free

Serve with a scoop of ice cream or a non-dairy substitute, and enjoy!

homemade raspberry pie. soy, dairy, nut, and egg-free

To make the raspberry pie filling:
5-6 cups Fresh raspberries; I use 8 cups if the berries are frozen and measured before defrosting.
1 cup Sugar
1/4 cup All-purpose flour
4 tsp Corn starch: I use 2 tbls when using frozen berries because they tend to create more juice
1/8 tsp Salt
1 Tbsp Butter ~ Dairy-free/plant-based if needed, like Country Crock Plant-Based Butter

Put clean berries in a large bowl.
Mix sugar, flour, corn starch, and salt in a small bowl. Pour over berries and gently mix.
Set aside while preparing the pie crust.

To make the pie crust:
2 1/4 cups all-purpose flour
1 tsp salt
2/3 cup shortening
8 Tbsp cold water

In a large mixing bowl, add flour and salt; mix well.
Cut in shortening with a pastry cutter until the pieces are the size of small peas.
Sprinkle in one tablespoon of water at a time, gently tossing with a fork until the mixture is moistened enough to stick together and form a large ball.
Divide the ball in half.
I always use a pastry cloth to roll out the pie crust.
On a floured surface, preferably on a pastry cloth, roll out one half of the dough into a circle slightly larger than the pie plate. Place the dough on the pie plate. The bottom crust will slightly hang over the edges of the dish. This prevents the fruit juices from leaking under the crust.
Pour the berry mixture into the dish. Cut the tablespoon of butter into 4-5 pieces and place randomly over the berries.
Roll out the second ball of dough for the top crust. Roll out large enough to cover the entire pie.
Trim the edges of the crust and flute by squeezing the bottom and the top crust together and pushing between fingers to form a nice edge.
Cut small slits in the top crust to allow steam to escape.
Add extra pie crust that was trimmed from the edges if desired.
You can either cover the fluted edges with foil or cover them at the halfway point. This prevents edges from becoming overdone and tough.
Bake pie at 375 for 35 minutes, then remove foil (or add foil) and continue to bake for 25-30 minutes.
In my experience, the pie isn’t done if the filling or juices haven’t been visibly bubbling.
Remove from oven and allow pie to cool to room temperature before serving.

homemade raspberry pie

Homemade Raspberry Pie

How to make a scrumptious homemade raspberry pie. Egg, soy, nut, and dairy-free.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 23 minutes
Course: Dessert
Cuisine: American
Keyword: homemade raspberry pie, raspberry pie
Servings: 8 Servings
Calories: 445kcal
Author: Mary Krick

Ingredients

  • Filling:
  • 5-6 cups Fresh raspberries 8 cups if the berries are frozen and measured before defrosting.
  • 1 cup Sugar
  • 1/4 cup All-purpose flour
  • 4 tsp Corn starch I use 2 tbls when using frozen berries because they tend to create more juice
  • 1/8 tsp Salt
  • 1 Tbsp Butter ~ Dairy-free/plant-based if needed like Country Crock Plant-Based Butter
  • Pie Crust:
  • 2 1/4 cups All-purpose flour
  • 1 tsp Salt
  • 2/3 cup Shortening
  • 8 Tbsp Cold water

Instructions

  • Filling:
  • Put clean berries in a large bowl.
  • Mix sugar, flour, corn starch, and salt in a small bowl.
  • Pour over berries and gently mix.
Set aside while preparing the pie crust.
  • Pie Crust:
  • In a large mixing bowl, add flour and salt; mix well.
  • Cut in shortening with a pastry cutter until the pieces are the size of small peas.
  • Sprinkle in one tablespoon of water at a time, gently tossing with a fork until the mixture is moistened enough to stick together and form a large ball.
  • Divide the ball in half.
  • I always use a pastry cloth to roll out the pie crust.
  • On a floured surface, preferably on a pastry cloth, roll out one half of the dough into a circle slightly larger than the pie plate. Place the dough on the pie plate. The bottom crust will slightly hang over the edges of the dish. This prevents the fruit juices from leaking under the crust.
  • Pour the berry mixture into the dish. Cut the tablespoon of butter into 4-5 pieces and place randomly over the berries.
  • Roll out the second ball of dough for the top crust. Roll out large enough to cover the entire pie.
  • Trim the edges of the crust and flute by squeezing the bottom and the top crust together and pushing between fingers to form a nice edge.
  • Cut small slits in the top crust to allow steam to escape.
  • Next you can either cover the fluted edges with foil or cover them at the half way point. This prevents edges from becoming overdone and tough.
  • Bake pie at 375 for 35 minutes then remove foil (or add foil) and continue to bake for 25-30 minutes.
  • In my opinion the pie isn’t done if the filling or juices haven’t been visibly bubbling.
Remove from oven and allow pie to cool to room temperature before serving.

Nutrition

Serving: 1Serving | Calories: 445kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 4mg | Sodium: 341mg | Potassium: 156mg | Fiber: 6g | Sugar: 28g | Vitamin A: 68IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 2mg

easy homemade raspberry pie, how to make the perfect crust

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating