Lattice-Topped Raspberry Pie – a delicious recipe with raspberries, sugar, cornstarch, salt, pie shell, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In saucepan, mix together raspberries, sugar, cornstarch and salt.
2
Cook over medium heat.
3
Stir constantly until mixture comes to boil and is thickened.
4
Remove from heat and refrigerate about 1 hour until mixture comes to room temperature.
5
Divided dough in half and roll 1 half to circle and fit into pie plate.
6
Leave overhang of dough.
7
Cover and chill.
8
Preheat oven to 425 degrees F. Pour cooled filling into crust.
9
Dot filling with butter pieces.
10
Roll second dough ball out to a circle and cut into strips.
11
Arrange strips in lattice design over top of pie.
12
Trim edges of top and bottom crust and flute.
13
Place pie on baking sheet and bake until golden brown, about 35 to 45 minutes.
14
Serve garnished with powdered sugar and chocolate leaves and whole berries.
338
kcal
Calories
3
g
Fat
80
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 cups raspberries whole, 1 1/4 cups sugar, 5 tablespoons cornstarch, 1 dash salt, and more.
Yes, Lattice-Topped Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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