Raspberry pie



25 min


1 h 35 min



* PLUS cooling time
Raspberry pie

Photo, Roberto Caruso.

The all-shortening crust is supremely flaky but subdued in flavour, which lets the tart raspberry filling shine.


  • 680 g raspberries , (about 5 1/4 cups)
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 tbsp lemon juice

To assemble

  • 1 egg , beaten
  • 1 tbsp water
  • 2 batches all-shortening pastry
  • 2 tsp coarse sugar


  • POSITION rack in bottom third of oven. Preheat to 350F.
  • TOSS raspberries with sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
  • BEAT egg with water in a small bowl. Roll out 1 disc of all-shortening pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Scrape raspberry mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 14-in. circle, about 1/8 in. thick. Cut into 6  2-in. strips. Make a lattice top.
  • BRUSH lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in bottom third of oven until golden, 1 hour and 10 min. Let stand at least 2 hours before serving, or overnight.



Cooking Class: Free-form strawberry pie

[brightcove id=’25064882001′ width=’640′ height=’360′]

Nutrition (per serving)

  • Calories
  • 412,
  • Protein
  • 6 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 22 g,
  • Fibre
  • 7 g,
  • Sodium
  • 232 mg.
  • Excellent source of
  • folate