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slice of lemon raspberry pie on pie slicer
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Double Crust Lemon Raspberry Pie
While baking, the lemon mixture bakes into a smooth raspberry kissed lemon curd that pairs perfectly with the flaky pie crust.
Author: Jackie
Ingredients
  • 2 pie crusts
  • 1 ¼ cups granulated sugar
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon salt
  • 3  large eggs room temperature
  • ½ cup  Meyer Lemon Juice freshly squeezed
  • 1  tablespoon  lemon zest
  • 2  tablespoons  unsalted butter melted then cooled to room temperature
  • 1 cup raspberries
Instructions
  1. Preheat oven to 350 degrees.
  2. On a lightly floured surface, roll out 1 pie crust dough into a 12-inch circle. Wrap around the dough around the rolling pin and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs the bottom and sides of the pie plate. Avoid stretching the dough, which will make it shrink during baking. Place in the freezer while you prepare the filling.
  3. To make the filling whisk together the sugar, cornstarch, and salt in a medium-sized bowl. Add the eggs and whisk until mixture is a pale yellow and mostly smooth. Add lemon juice, zest, and melted butter; whisk until combined.
  4. Remove pie plate from freezer and pour in the lemon filling. Sprinkle the raspberries over the lemon filling.
  5. Roll out the remaining pie crust to a 10-inch round circle. Wrap dough around the rolling pin and unroll over the pie plate leaving a 1-inch overhang. Fold the overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  6. Brush the top and edges of the pie with egg yolk and sprinkle with additional sugar.
  7. Cover pie loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes or until pie is golden brown.
  8. Cool pie completely before serving. Serve with ice cream, if desired.