Raspberry Pie Recipe

Fresh raspberries are one of the singular joys of summer in the Pacific Northwest and a wonderful excuse to bake a pie. If yours are ripe and particularly sweet, begin by adding just a small amount of sugar and only add more as needed.

2 disks Grand Central all Butter Pie dough, thawed overnight in refrigerator or for 1-2 hours at room temperature

3 pints (6 cups) fresh raspberries
½ to ¾ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract

Preheat the oven to 375 degrees.

Gently toss the raspberries with the sugar in a large bowl. In a small bowl, whisk together the cornstarch, water and vanilla to make a slurry, then add it to the raspberries an stir gently.

Unroll pie crusts and separate them. Take a few passes with a rolling pin if needed to smooth any cracks. Line pie pan with bottom crust and press it gently into corners. Fold over and pinch excess crust on edge to make a 3/4 inch rim.

Spoon filling into bottom crust. Gently lay second crust on top, or make a lattice top. Pinch together both crusts at edge of pie, working your way around the rim. Slice slits in the top crust to release steam Crimp edges and sprinkle top with demerara sugar.

Bake for 30 minutes in lower third of oven, then rotate the pan and lower the oven temperature to 350 degrees. Bake for 30 minutes more, until the crust is a rich golden brown and the filling is bubbling. Let sit several hours before serving so the juices can thicken.

Adapted From The Grand Central Baking Book