Cool Mint-Raspberry Pie
Submitted by Kelley
Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.
YIELD
1 piePREP
50 minCOOK
50 minREADY
100 minMint in a raspberry pie sounds wild until you taste it.
Fresh mint leaves get finely chopped and tossed with berries, sugar, and cornstarch, adding a cool herbal note that makes those raspberries taste even brighter without screaming “toothpaste."
The double crust bakes up flaky and golden, while the filling thickens into that perfect sweet-tart spoonful that doesn’t run all over your plate.
Kitchen Tips
- Gentle tossing: Raspberries break apart easily. Mix them with the sugar mixture in soft motions to keep berries mostly whole.
- Chill before baking: That 30-minute fridge rest keeps the crust from shrinking and helps it hold its shape in the oven.
- Vent generously: Cut plenty of slits or designs in the top crust so steam escapes and your filling doesn’t bubble over into a mess.
- Cooling patience: Serve slightly warm or room temp. Hot filling is too runny to slice nicely.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine the sugar, cornstarch, and salt in a bowl.
Toss the berries and mint gently in mixture.
Spoon into the unbaked pie crust.
Dot with the butter.
Moisten pastry edge with water.
Roll top crust 1 inch larger then the bottom crust and place over the filling, pressing edges to seal.
Flute and cut slits or designs in the top of crust or prick the top with fork.
Chill ½ hour if necessary.
Brush crust with the glaze and bake pie for 40 to 50 minutes.
Serve slightly warm or at room temperature.
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