1cupgranulated sugaradjust based on the sweetness of the berries
2tablespoonsall-purpose flouror substitute as mentioned above
2tablespoonsbuttersliced into small pieces
2pie crustsfor top and bottom
1eggfor egg wash
Additional raspberries for garnishoptional
Instructions
Preheat your oven to 375 degrees F (190 degrees C).
In a bowl, mix the raspberries, sugar, and flour. Transfer to the pie crust, dotting the top with butter.
Cover with the second crust, crimping the edges to seal, and make small slits in the top for steam to escape. If desired, brush with an egg wash for a glossy finish.
Bake in the preheated oven for 45-55 minutes, until the crust is golden brown and the filling is bubbly.
Remove from oven and let cool before serving.
Notes
Chill the dough for the crust before rolling for easier handling and a flakier result.
Pre-cook the raspberry filling slightly to reduce the water content, avoiding a soggy bottom.
Add a bit of lemon zest or juice to enhance the raspberry flavor.
Always let the pie cool before slicing to maintain its shape.
Brush the top crust with an egg wash for a golden, shiny finish.