Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 8 tbsp ice water
  • 6 cups fresh raspberries
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 0.25 tsp ground cinnamon
  • 1 tbsp unsalted butter
  • 1 egg
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, 1 tsp granulated sugar, and salt.
  2. Add chilled butter cubes to the flour mixture. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
  4. Divide the dough into two discs, wrap in plastic, and refrigerate for 1 hour to relax the gluten.
  5. In a medium bowl, stir together the 0.75 cup granulated sugar, cornstarch, and ground cinnamon.
  6. Gently fold in the fresh raspberries, lemon juice, and lemon zest, stirring carefully to keep the berries whole.
  7. Let the filling sit for 10 minutes to allow the thickener to begin hydrating.
  8. Roll out the first dough disc and fit it into a 9-inch deep-dish pie plate. Pour in the raspberry filling and dot the top with 1 tbsp of butter.
  9. Roll out the second dough disc to cover the pie. Seal the edges and cut small vents in the top crust.
  10. Brush the crust with beaten egg wash and sprinkle with coarse sparkling sugar.
  11. Bake for 50 minutes until the crust is golden brown and the filling is bubbling.