May 25, 2017

Raspberry Pie with Shortbread Crust

Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Shortbread crusted pie with a sticky sweet raspberry filling is perfect paired with ice cream for a summer dessert.

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Every summer when I was growing up my family would take a trip to Martha’s Vineyard, a small island off the coast of Massachusetts. There was a little Scottish bakery that had the best raspberry pie with shortbread crust, it was just so buttery and flakey. It was my dad’s all-time favorite pie and when we would leave at the end of each trip he would stop at the bakery and buy some in bulk to bring home. I’m not talking one or two – it was more like 6 pies. One summer we went back to the Vineyard and the Scottish bakery was closed. My dad was crushed. This raspberry pie recipe is as close as I could get to the real thing.

Raspberry Pie with Shortbread Crust

Raspberry Pie with Shortbread Crust

Key Ingredients in This Recipe

  • Raspberry – Tart, fresh raspberries pair well with the crumbly shortbread crust in this pie. Raspberries are a delicate berry – store them unwashed in an open container in the fridge and use within a few days of buying.
  • Cornstarch – Adding cornstarch to the raspberry filling helps to thicken it so it doesn’t leak out of the pie when it’s cut.
  • Shortbread crust – Shortbread crust, also called sablé breton in French, is a crust made simply with butter (a lot of it), sugar, flour and salt. I add a bit of heavy cream just to act as a binder rather than using water as well as lemon juice to contrast the raspberry filling.
  • Demerara sugar – Also known as turbinado sugar or sugar in the raw. This sugar is minimally processed, evident in the larger granules. It comes from the first pressing of sugar cane and thus retains that natural, richer flavor. Because of the bigger granules of sugar it’s often used for finishing desserts like the crust on this raspberry pie recipe.
Raspberry Pie with Shortbread Crust pies

How to Make Raspberry Pie with Shortbread Crust

For the shortbread crust:

  1. Mix the dough. Add the flour, egg, sugar, cream and lemon juice, and salt to the bowl of a food processor fitted with the blade attachment. Pulse for a few seconds to combine the ingredients then add the butter and pulse again until the dough comes together in large chunks.
  2. Knead the dough. Turn out the dough onto a clean workspace and work the dough until it becomes smooth. Shape the dough into a smooth large ball. Cut the dough so that one ball is about 2/3 of the dough and form each into a ball, cover with plastic wrap and refrigerate for 30 minutes.
  3. Roll out dough. Roll out the larger ball of the dough into a 12-inch circle. Evenly press it into a 9½ -inch glass pie dish, leaving an overhang of about ½-inch.

For the raspberry pie filling:

  1. Heat oven. Preheat oven to 375ºF.
  2. Simmer sugar. Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Cook, stirring, until the sugar has completely dissolved.
  3. Add the raspberries. Bring the mixture to a boil then stir in 2 cups of the raspberries, let cook until the mixture has thickened, about an additional minute. Remove from the heat and stir in the butter. Let cool completely, about 30 minutes.
  4. Add mixture to crust. Once the mixture is cool, gently fold the remaining raspberries into the mixture. Spoon the mixture into the crust.
  5. Roll out the remaining dough. Roll out second dough disk on a lightly floured surface to 13-inch circle. Cut the dough into twelve 1-inch-wide strips. Arrange 6 strips across the pie.
  6. Shape lattice over the pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press the ends into the crust edges. Brush lattice with the egg wash mixture then sprinkle with the demerara sugar.
  7. Bake the raspberry pie. Bake until the crust is browned and the filling is bubbling, about 35 minutes. You may have to rotate the pie halfway through cooking.
  8. Let cool and serve. Let cool and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.
Raspberry Pie with Shortbread Crust closeup slice

Other Recipes to Try

If you enjoy this raspberry pie recipe, I recommend checking out some of these:

Raspberry Pie with Shortbread Crust

Print Pin
Prep Time 30 mins
Cook Time 1 hr 15 mins
Serves 8

Ingredients:

For the shortbread crust:

  • 3 ¼ cups all-purpose flour plus additional for rolling
  • 2 eggs lightly beaten
  • ½ cup granulated sugar
  • 4 teaspoons heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • teaspoons table salt
  • 18 tablespoons unsalted butter chilled and cut into ½” chunks

For the raspberry pie filling:

  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • ½ teaspoon table salt
  • 2 teaspoons freshly squeezed lemon juice
  • 6 cups fresh raspberries divided
  • 1 tablespoon unsalted butter
  • 1 egg yolk beaten with 1 teaspoon cold water
  • 1 tablespoon demerara sugar

Instructions:

For the shortbread crust:

  • Add the flour, egg, sugar, cream and lemon juice, and salt to the bowl of a food processor fitted with the blade attachment. Pulse for a few seconds to combine the ingredients then add the butter and pulse again until the dough comes together in large chunks.
  • Turn out the dough onto a clean workspace and work the dough until it becomes smooth. Shape the dough into a smooth large ball. Cut the dough so that one ball is about 2/3 of the dough and form each into a ball, cover with plastic wrap and refrigerate for 30 minutes.
  • Roll out the larger ball of the dough into a 12-inch circle. Evenly press it into a 9½ -inch glass pie dish, leaving an overhang of about ½-inch.

For the raspberry pie filling:

  • Preheat oven to 375ºF (190ºC).
  • Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Cook, stirring, until the sugar has completely dissolved.
  • Bring the mixture to a boil then stir in 2 cups of the raspberries, let cook until the mixture has thickened, about an additional minute. Remove from the heat and stir in the butter. Let cool completely, about 30 minutes.
  • Once the mixture is cool, gently fold the remaining raspberries into the mixture. Spoon the mixture into the crust.
  • Roll out second dough disk on a lightly floured surface to 13-inch circle. Cut the dough into twelve 1-inch-wide strips. Arrange 6 strips across the pie.
  • Form lattice by arranging 6 strips diagonally across first strips. Gently press the ends into the crust edges. Brush lattice with the egg wash mixture then sprinkle with the demerara sugar.
  • Bake until the crust is browned and the filling is bubbling, about 35 minutes. You may have to rotate the pie halfway through cooking. Let cool and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.

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