Razzle Dazzle Raspberry Pie

Razzle Dazzle Raspberry Pie


(7 votes) 5 7

This easy pie bakes up beautifully and tastes even better. It is a great pie to make when you have an abundance of fresh raspberries, or it can be made with frozen whole berries when fresh are not in season. Serve with a dollop of fresh whipped cream or vanilla ice cream to make it even more special.

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Malden, MA


  • Pie crust:
  • 3 C. flour
  • 1 C. cold butter, cubed
  • 1/2 C. ice water
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • Filling:
  • 1 large egg, beaten
  • 1 Tbs. water
  • 1 C. sugar
  • 2 1/2 Tbs. instant tapioca
  • 1 Tbs. lime juice
  • 1/4 tsp. ground ginger
  • 1/8 ts. salt
  • 1 tsp. lime zest, finely chopped
  • Pinch nutmeg
  • 4 C. raspberries
  • 4 tsp. butter
  • 1 Tbs. Half & Half

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To make crust: In a large mixing bowl, combine flour, sugar and salt. Working quickly, rub butter into flour/sugar/salt mixture until it resembles small pebbles. With a fork, add ice water one tablespoon at a time until mixture barely holds together. Shape into 2 flattened discs, wrap in plastic wrap tightly and refrigerate 1/2 hour.

To make filling and pie: Roll out pastry for bottom crust and fit into pie plate. In a small bowl, combine the egg with the water and brush a thin layer on the inside of the crust. Chill bottom crust while preparing the filling. In a large bowl, combine the sugar, instant tapioca, lime juice, ground ginger, salt, lime zest and nutmeg. Add raspberries and toss lightly to coat. Let mixture sit for 5 minutes. Remove bottom crust from refrigerator, pour raspberry mixture into bottom crust, and dot with butter. Brush edges of bottom crust with the egg mixture and place second crust on top. Seal edges and cut several vents in top crust. Chill pie for 20 minutes. Preheat oven to 425 degrees F. Brush top crust with half and half and sprinkle with additional sugar, if desired. Bake for 15 minutes, then reduce temperature to 375 degrees F and bake 25 minutes more, or until golden brown.

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