Must-Try Lattice Top Raspberry Pie

I come from a family of pie lovers so if I’m going to share a pie recipe, you should trust it’s going to be good!

This Lattice Top Raspberry Pie is no exception. Filled with tart and sweet flavors throughout, it’s a great option for spring or summer gatherings.

[recipe title=”Raspberry Pie” difficulty=”easy”]

[recipe-ingredients]

• 4 cups raspberries, picked over
• 1 cup sugar
• 1/3 cup créme de cassis (black currant liqueur)
• 4 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 2–1/2 tablespoon unsalted butter
• Dough for a two-crust pie

[/recipe-ingredients]

[recipe-directions]

1. Preheat the oven to 425°F.
2. Toss the berries and sugar together in a mixing bowl. Whisk the cassis and cornstarch together in a small bowl until smooth. Stir the cassis mixture, lemon juice and salt gently into berries.
3. Roll out two-thirds of the dough and line a 9” pie pan. Leave the edges untrimmed. Spoon in the berries into the pie and dot with butter.
4. Roll out the remaining dough into a 10” round and cut into 1/2” strips. Arrange the strips over the berries in a lattice pattern. Trim the overhanging pastry, bring the edge of lower crust over the lattice and crimp the edge decoratively. You can also just put a whole crust over the top, but make sure to cut slits for steam to escape.
5. Set the pie on the middle rack of the oven and bake 15 minutes. Lower the heat to 350°F and bake for another 30–40 minutes or until the crust is golden brown and the filling is bubbling.

[/recipe-directions]

[/recipe]

What do you think of this raspberry pie? It’s certainly on my list of things to make in the next couple of weeks. And if you’re a fan of fruity desserts, don’t forget to try my Simple Blueberry Tart. It’s a great option to add to your list with all of those delicious fresh berries in the store! And if you need any kitchen essentials, check out my Amazon Shop my cooking picks and lots of other favorites!

From my kitchen to yours,

Jill