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Raspberry Pie with Shortbread Crust

There was this little Scottish bakery that had the best raspberry pie with shortbread crust, it was just so buttery and flakey.
Course Dessert
Cuisine American
Keyword fruit, pie, raspberry, shortbread, summer
Prep Time 30 minutes
Cook Time 2 hours
Servings 8
Calories 656kcal


For the shortbread crust:

  • 3 ¼ cups all-purpose flour, plus additional for rolling
  • 2 eggs, lightly beaten
  • ½ cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter, chilled and cut into ½” chunks (16 tablespoons)

For the raspberry pie filling:

  • 1 cup granulated sugar
  • ½ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 tablespoon freshly squeezed lemon juice
  • 5 cups fresh raspberries, divided
  • 1 tablespoon unsalted butter
  • 1 egg yolk, beaten with 1 teaspoon cold water
  • 1 tablespoon demerara sugar


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. Add additional ice water, 1 teaspoon at a time, if needed. 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 9" pie dish, leaving an overhang of about ½-inch.
  • Preheat the oven to 375ºF (190ºC). Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 12 minutes. Remove the pie weights and parchment paper and let cool completely.

For the raspberry pie filling:

  • Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Bring to a boil, stirring, until the sugar has completely dissolved.
  • 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 8 (1-inch-wide) strips. Arrange 4 strips across the pie.
  • Form lattice by arranging 4 strips diagonally across first strips. Gently press the ends into the crust edges using the tines of a fork. Brush the lattice with the egg wash mixture then sprinkle with the demerara sugar.
  • Bake until the crust is browned and the filling is bubbling, about 45 to 50 minutes, rotating the pie halfway through cooking.
  • Let the pie cool completely and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.


Calories: 656kcal | Carbohydrates: 96g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 736mg | Potassium: 198mg | Fiber: 7g | Sugar: 43g | Vitamin A: 867IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg