I come from a family of pie lovers so if I’m going to put out a pie recipe, you should trust, it’s going to be good. This Lattice Top Raspberry Pie is no exception!
- 4 cups raspberries, picked over
- 1 cup sugar
- 1/3 cup créme de cassis (black currant liqueur)
- 4 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- Pinch of salt
- 2–1/2 Tbsp unsalted butter
- Dough for a two-crust pie
- Preheat the oven to 425°F.
- Toss the berries and sugar together in a mixing bowl. Whisk the cassis and cornstarch together in a small bowl until smooth. Stir the cassis mixture, lemon juice, and salt gently into berries.
- Roll out two-thirds of the dough and line a 9” pie pan. Leave the edges untrimmed. Spoon in the berries into the pie and dot with butter.
- Roll out the remaining dough into a 10” round and cut into 1/2” strips. Arrange the strips over the berries in a lattice pattern. Trim the overhanging pastry, bring the edge of lower crust over the lattice, and crimp the edge decoratively. You can also just put a whole crust over the top, but make sure to cut slits for steam to escape.
- Set the pie on the middle rack of the oven and bake 15 minutes. Lower the heat to 350°F and bake for another 30–40 minutes, or until the crust is golden brown and the filling is bubbling.
With all those delicious fresh berries you are seeing in the store now, you might also want to try my Simple Blueberry Tart . And if you need any kitchen essentials, check out my Amazon Shop for those and lots of other picks!