Raspberry pie

Prep 25 min
Total 1 hour 35 min
Plus cooling time
Serves 8



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

To assemble

egg, beaten
1 tbsp
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.




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

Cooking Class: Free-form strawberry pie

Recipe Collections
Latest Recipes