Fresh Raspberry Lattice Pie
Submitted by noclue
Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.
YIELD
1 piePREP
15 minCOOK
45 minREADY
60 minThis raspberry pie puts fresh berries front and center. The filling is cooked on the stovetop first, which concentrates the fruit flavor and thickens it with cornstarch before it ever hits the oven. That pre-cooking step means no watery, runny filling when you cut into it.
Cooling the filling to room temperature before pouring it into the crust is key. Hot filling will melt the butter in your pastry and leave you with a soggy bottom. The hour in the fridge firms everything up so the lattice sits on top without sinking.
The lattice itself gets a charming finishing touch: tiny pea-sized balls of dough placed at each crossing point. It’s a small detail that makes the pie look like it came from a proper bakery. A dusting of powdered sugar and some fresh raspberries on top seal the presentation.
Chef Tips
- Stir the filling constantly during the 15-minute cook; cornstarch scorches easily on the bottom of the pan
- Weave the lattice strips over and under rather than just laying them across for a true woven look
- If using frozen raspberries, thaw and drain them first so excess liquid doesn’t thin the filling
- Shield the crust edges with foil if they start browning before the lattice catches up
Variations
- Mix in a handful of fresh blueberries for a mixed berry lattice pie
- Add a teaspoon of lemon zest to the filling for a brighter, more tart flavor
- Swap the chocolate leaf garnish for a drizzle of white chocolate for contrast
Ingredients
Directions
In a medium saucepan, combine raspberries, sugar, cornstarch, and salt.
Cook ov er medium heat, stirring constantly until mixture boils and thickens, about 15 minutes.
Refrigerate for 1 hour or until mixture comes to room temperature.
Prepare pastry for a two-crust pie using 9-inch pie pan.
Heat oven to 425 degre es.
Pour filling into pastry-lined pan; dot with butter.
To make lattice top, cut remaining pastry into ½-inch-wide strips.
Arrange st rips in lattice design over filling.
Trim edges and flute. With any remaining p astry, form small, pea-sized balls and place over the crossings in lattice patt ern. Bake at 425℉ (220℃) for 35 to 45 minutes or until golden brown. Sprinkle with powd ered sugar before serving. Garnish with fresh raspberries and/or chocolate leav es for a pretty presentation.
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