Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 Tbsp Granulated Sugar (for dough)
  • 1 tsp Fine Sea Salt (for dough)
  • 1 cup Unsalted Butter, very cold, cut into ½-inch cubes
  • 8–10 Tbsp Ice Water
  • 6 cups Fresh or Frozen Raspberries (900–950 g)
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Cornstarch (or Tapioca Starch)
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • Pinch Fine Sea Salt (for filling)
  • 1 Large Egg Yolk
  • 1 tsp Heavy Cream or Milk
  • 1 Tbsp Coarse Granulated Sugar (for topping)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Use a pastry blender, two knives, or pulse quickly in a food processor until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. The butter must stay cold.
  3. Add Water: Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just starts to come together. Avoid over-mixing.
  4. Shape and Chill: Divide the dough in half. Shape each half into a flat disk, wrap tightly in cling film, and refrigerate for a minimum of 2 hours, or ideally, overnight.
  5. Preheat and Prep: Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place it on the rack below where the pie will bake (to catch drips).
  6. Make the Filling: In a large bowl, gently toss the raspberries (frozen or fresh) with the granulated sugar, cornstarch (or tapioca), lemon zest, lemon juice, and salt. Toss gently to coat without crushing the berries.
  7. Roll the Bottom Crust: On a lightly floured surface, roll one disk of dough into a 12-inch (30 cm) circle. Transfer the dough to the pie plate, pressing it into the base and sides. Trim the excess, leaving a 1-inch (2.5 cm) overhang. Place the crust back in the fridge.
  8. Add the Filling: Pour the raspberry mixture into the chilled bottom crust.
  9. Create the Top Crust: Roll the second disk of dough into an 11-inch (28 cm) circle. Cut vents into the top, or cut into strips for a lattice design.
  10. Seal and Crimp: Lay the top crust over the filling. Trim the edges and crimp the top and bottom crusts together firmly to seal.
  11. Egg Wash and Sugar: Whisk the egg yolk and cream/milk together. Brush the mixture lightly over the top pastry. Sprinkle generously with coarse sugar.
  12. Initial Bake (High Heat): Bake the pie for 15 minutes at 425°F (220°C).
  13. Reduce Heat: Lower the oven temperature to 375°F (190°C) and continue baking for 35–50 minutes, or until the juices are bubbling visibly and the crust is deep golden brown. Shield the edges if they begin to brown too quickly.
  14. Cool Completely: Transfer the baked pie to a wire rack. Allow the pie to cool for a minimum of 3 to 4 hours (or until barely warm or room temperature). This is crucial for the filling to fully solidify.