Raspberry Pie with a Buttery Double Crust
Raspberry Pie with a Buttery Double Crust features juicy berries that soften into a ruby filling, balanced by mellow brown sugar and a hint of butter. Baked between two flaky, golden layers, it offers a crisp bite that gives way to a tender, jammy center. Perfect for summer gatherings, picnics, or a cozy dessert with vanilla ice cream.
- Prep10 min
- Cook40 min
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 2
Line a 9-inch pie plate with 1 pastry crust and brush it with beaten egg white.
- 3
Arrange the raspberries in the crust.
- 4
Stir the brown sugar and cornstarch together in a small bowl, then sprinkle the mixture over the raspberries.
- 5
Dot with butter.
- 6
Place the remaining pastry crust on top and seal the edges.
- 7
Bake in the preheated oven for 10 minutes.
- 8
Reduce the oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.
- Calories 180.19 kcal Moderate
- Protein 2.03 g Low Source
- Carbs 29.0 g Moderate
- Total Fat 7.3 g Moderate
- Saturated Fat 3.4 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 8.69 mg Low Source
- Sodium 130.9 mg Moderate
- Fiber 2.85 g Moderate
- Sugar 13.73 g High
- Added Sugar 0.0 g Low Source
- Calcium 12.87 mg Low Source
- Iron 1.01 mg Low Source
- Potassium 66.54 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 11.4 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
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