For an extra touch of flavor, consider adding a pinch of cinnamon or nutmeg to the brown sugar mixture. If the pie crust edges begin to brown too quickly, cover them with strips of aluminum foil. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an even more decadent treat.
Double-Crust Raspberry Pie
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS231
Capture the essence of summer with this delightful double-crust raspberry pie. Bursting with fresh, tangy raspberries and complemented by a rich, buttery crust, it's a perfect dessert for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol27 mg
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Fiber4 g
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Protein4 g
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Saturated Fat5 g
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Sodium204 mg
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Sugar14 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)
02 Step
Recipe View Line a 9-inch pie plate with 1 pastry crust and brush the bottom with beaten egg white. (5 minutes)
03 Step
Recipe View Arrange fresh raspberries evenly in the crust. (3 minutes)
04 Step
Recipe View In a small bowl, combine packed brown sugar and cornstarch; sprinkle mixture evenly over the raspberries. (2 minutes)
05 Step
Recipe View Dot the top of the raspberries with small pieces of butter. (2 minutes)
06 Step
Recipe View Cover with the remaining pastry crust and seal the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape. (10 minutes)
07 Step
Recipe View Bake in the preheated oven for 10 minutes. (10 minutes)
08 Step
Recipe View Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more, or until the crust is golden brown and the filling is bubbly. (30 minutes)
09 Step
Recipe View Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Helena Yundt
Feb 24, 2025Jessica: The egg white trick really made a difference in the crust! It was so crispy and golden brown.
Delmer Kling
Dec 10, 2024David: I added a bit of lemon zest to the filling, and it really enhanced the flavor.
Desiree Ritchie
Sep 15, 2024Emily: My raspberries were a bit tart, so I added a tablespoon of extra sugar to the filling. It turned out perfectly!
Martin Nolan
Apr 28, 2024Kevin: This recipe is a keeper! My wife said it's the best pie she's ever had.
Ed Pfeffer
Apr 20, 2024Chris: Next time I'll try using a lattice crust for a more decorative look.
Roel Romaguera
Mar 22, 2024Ashley: I used frozen raspberries, and it still turned out great! Just be sure to thaw and drain them well before using.
Liana Marks
Feb 15, 2024Michael: I've never made a pie before, but this recipe was so easy to follow. The results were amazing!
Chad Fritsch
Dec 26, 2023Sarah: This pie was a huge hit at our family gathering! The crust was perfectly flaky, and the raspberry filling was bursting with flavor.