Raspberry Pie with Lemon Crumble – Step-by-Step Recipe Guide

Raspberry Pie with Lemon Crumble – Step-by-Step Recipe Guide

Raspberry pie with lemon crumble is a refreshing dessert that perfectly combines the tartness of raspberries with the bright, zesty flavor of lemon. This pie is a fantastic choice for summer gatherings, family desserts, or any occasion that calls for something sweet and tangy. The crumbly lemon topping adds a wonderful texture, enhancing the flavor of the juicy raspberry filling.

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 4-5 tablespoons ice-cold water

For the Raspberry Filling:

• 4 cups fresh raspberries (frozen raspberries can also be used if fresh aren’t available)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Lemon Crumble Topping:

• ½ cup all-purpose flour
• ½ cup granulated sugar
• Zest of 1 lemon
• ¼ cup unsalted butter, chilled and cubed

Instructions

Step 1: Prepare the Pie Crust

1. Combine Dry Ingredients: In a medium-sized bowl, mix the all-purpose flour, granulated sugar, and salt.

2. Add Butter: Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. This will help create a flaky crust.

3. Add Water: Gradually add the ice-cold water, one tablespoon at a time, while stirring gently. The dough should begin to come together but not be overly wet.

4. Form and Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents shrinking during baking and helps the crust hold up to the juicy filling.

5. Roll Out the Dough: Once the dough has chilled, roll it out on a lightly floured surface to about 12 inches in diameter. Place the dough in a 9-inch pie pan, trimming any excess and crimping the edges as desired. Place the prepared crust in the fridge to chill while preparing the filling.

Step 2: Prepare the Raspberry Filling

1. Mix Ingredients: In a large bowl, combine the raspberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently stir to coat the raspberries evenly. The cornstarch helps thicken the filling, creating a stable, sliceable pie.

2. Let It Sit: Allow the raspberry mixture to sit for 5-10 minutes to release some of the natural juices and help the cornstarch dissolve.

Step 3: Prepare the Lemon Crumble Topping

1. Combine Dry Ingredients: In a medium bowl, mix the flour, granulated sugar, and lemon zest. Stir until the zest is well incorporated.

2. Cut in Butter: Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles a coarse, crumbly texture. The topping should hold together when pinched but remain loose.

Step 4: Assemble the Pie

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Add Filling to the Crust: Pour the raspberry filling into the prepared pie crust, spreading it out evenly.

3. Add the Crumble Topping: Sprinkle the lemon crumble mixture evenly over the raspberry filling. Be generous with the topping to ensure each slice has a satisfying crunch.

Step 5: Bake the Pie

1. Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust and crumble topping are golden brown and the filling is bubbling.

2. Cool the Pie: Allow the pie to cool on a wire rack for at least an hour before slicing. This cooling period helps the filling set, making it easier to cut clean slices.

Step 6: Serve and Enjoy

Slice and serve the pie at room temperature or slightly warm. This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for the Perfect Raspberry Pie with Lemon Crumble

• Using Frozen Raspberries: If using frozen raspberries, there's no need to thaw them. Just add an extra tablespoon of cornstarch to manage the additional moisture.

• Sweetness Adjustments: If you prefer a slightly sweeter pie, you can increase the sugar in the filling by 1-2 tablespoons.

• Preventing Soggy Crust: To prevent a soggy crust, you can brush a thin layer of beaten egg white on the crust before adding the filling. This creates a barrier that helps keep the crust crispy.

Storing and Reheating

• Room Temperature Storage: If serving the pie the same day, you can keep it covered at room temperature for up to 6 hours.

• Refrigeration: Store leftover pie in an airtight container in the refrigerator for up to 3 days. The pie is delicious both cold and reheated.

• Reheating: To enjoy the pie warm, reheat individual slices in a preheated 325°F (160°C) oven for about 10 minutes, or until warmed through.

Why Raspberry and Lemon?

The combination of raspberry and lemon is a classic that brings out the best in both flavors. Raspberries add a natural sweetness and tartness, while lemon adds brightness and depth. The lemon crumble topping enhances the raspberry filling, making each bite light, flavorful, and refreshing.

Variations to Try

• Mixed Berry Variation: Add blackberries, blueberries, or strawberries to the filling for a mixed berry pie with a hint of lemon.

• Spiced Crumble Topping: Add a pinch of cinnamon or nutmeg to the crumble topping for a warm, spiced twist.

• Gluten-Free Option: Substitute the all-purpose flour in both the crust and topping with a gluten-free flour blend to make this pie gluten-free.

This raspberry pie with lemon crumble topping is the perfect dessert to celebrate the bright flavors of summer berries. With its juicy filling and zesty crumble, this pie is sure to be a hit at any gathering.