- 4 c
- ( 1 pound ) fresh raspberries
- 1 Tbsp
- lemon juice
- 1/2 tsp
- 1/2 - 3/4 c
- 3 1/2 - 4 Tbsp
- kosher salt
- 3 Tbsp
- unsalted butter, cold and cut into small pieces
- and sugar for top crust - optional
- unbaked pie crusts
THIS PIE CAN BE MADE WITH A MIXTURE OF BERRIES...ADD SUGAR TO YOUR PREFERENCE, DEPENDING HOW TART THE BERRIES ARE
How to Make Raspberry Pie
- 1Make filling:
Toss together berries, lemon juice and vanilla. Add sugar, flour and salt and toss to coat the berries evenly.
Preheat oven to 400 degree F.
- 2Roll out bottom crust, place in pie plate. Spoon in berry mixture. Dot with butter
Top with remaining crust, crimping top and bottom crust together. Cut 4 - 6 slits for steam to escape.
Brush with milk or egg wash...sprinkle with sugar - optional.
Bake for 50 - 60 minutes or until the fruit is bubbling and the crust is golden. Let cool for at least one hour before serving. Enjoy!