I promised you that there would be more raspberry recipes to come, and I don’t lie. I made this as part of the dinner part I had with my family over labor day weekend, but the truth is we ate so much of it for dinner that I felt the need to make another pie the next day . I’m planning on making a 3rd one, likely today, that’s how much I love this pie.
Now to give you an idea of why this must be the best ever raspberry pie, you should know that I am not much of a fruit pie fan. I’m not one to turn down any dessert, but fruit pie would never be my first choice. This pie is an exception. I really think it is the best recipe ever created for raspberry pie. I have never met a person who didn’t love it, and my mom has been making it every year since I can remember. Now there are a few keys to this pie that make it so delicious. First of all it really does help if you use good quality raspberries. I’ve bought a few of the store bought variety this year and have been sorely disappointed. This could be because I bought them before they were truly in season, but still I think raspberries are best either hand-picked or bought from a farmers market. Second, it uses crème de cassis or blackberry liqueur. I know that it’s a pain to buy one bottle of liqueur that you only use for one recipe, but that bottle will last you through several years of raspberry pie making – so it’s totally worth the investment. And third, there is butter and lemon slices in the pie filling itself – how can you go wrong.
For a while I have tried to avoid the realization that homemade pie crust is about 7864 times better than store-bought, mostly because I have been trying to avoid the extra work that comes with making homemade pie crust. However, I have (somewhat remorsefully) come to my senses. Homemade pie crust is just so much better. Its flakier, it melts in your mouth and it doesn’t have artificial taste that hints through in store bought crust. Since I learned the trick about rolling the pie crust out between 2 pieces of parchment paper, it has become infinitely easier to make. I think it is totally worth the extra 10 minutes, but I won’t tell if you still want to use store-bought . I haven’t included a recipe for pie crust here because it seems that everyone has there own favorite. I used a recipe from the pioneer woman, but I can’t say I’ve tried enough to really say it is the best ever. And really, if you are trying to save time my mom has made this countless times with store bought pie crust and I have still loved it. I also would guess that you could easily make this into a blackberry pie but I have never tried this since I love raspberries. If you do, let me know how it turns out!
Best Ever Raspberry Pie
- Makes 1 standard 9 inch pie
- 5 cups raspberries (2 1/2 pints)
- 1 cup granulated sugar
- 1/3 cup Crème de Cassis or blackberry liqueur
- 4 Tablespoons cornstarch
- 1 Tablespoon fresh squeezed lemon juice
- Pinch of salt
- 2 tablespoons butter sliced paper thin
- 3 paper thin slices of lemon (a mandoline would be best for this)
- Top and bottom layer of pie crust
- Preheat oven to 425 F.
- Toss raspberries and sugar gently together in mixing bowl.
- In a measuring cup, whisk liqueur and cornstarch together until smooth.
- Stir Cassis mixture, lemon juice and salt gently into berries.
- Line a standard 9 inch pie pan with crust. (Do not use a deep dish pie unless you significantly increase the number of berries) Spoon in the berries, and arrange lemon slices and butter over the berries.
- With the top pie crust layer, cut it into about ½ inch strips, preferably using a pastry cutter like this. Arrange over berries in a lattice pattern, alternating under-over. Crimp the edges of the pastry together. (This was the first pie we made)
- Set on the middle rack of the oven and bake at 425F for 15 minutes. *Then lower heat to 350F and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling.
Slightly adapted from The Silver Palate Cookbook