Gluten-Free Classic Raspberry Pie

Indulge in the timeless charm of a homemade Gluten-Free Classic Raspberry Pie, a dessert that marries the nostalgic flavors of juicy raspberries with a perfectly flaky, gluten-free crust. This recipe is a celebration of summer's sweetest bounty, featuring fresh, vibrant raspberries sweetened with just the right touch of sugar and balanced by a hint of lemon juice and vanilla. The buttery, golden crust—crafted with gluten-free all-purpose flour and xanthan gum—holds the filling beautifully, whether you opt for a rustic lattice or a solid pastry top. With its irresistibly crisp texture and stunning jam-like filling, this pie is a showstopper for any occasion. Plus, it's entirely gluten-free, making it a delightful treat that everyone at the table can enjoy. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:45 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, chilled and cut into cubes
• 6 tablespoons Ice water
• 4 cups Fresh raspberries
• 1 cup Granulated sugar
• 3 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 unit Egg, beaten (optional for egg wash)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.

Step 2

Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.

Step 3

Pour in the ice water gradually, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

In another bowl, combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss the mixture until the raspberries are evenly coated.

Step 6

Remove one dough disc from the refrigerator. On a lightly floured surface (using gluten-free flour), roll out the dough to fit a 9-inch pie pan. Carefully transfer the rolled dough into the pie pan.

Step 7

Pour the raspberry filling into the pie crust, spreading it evenly.

Step 8

Take the second disc of dough and roll it out on a lightly floured surface. You can cut it into strips to create a lattice top or keep it whole for a full top crust. If using a full top crust, make sure to cut a few slits in it to allow steam to escape.

Step 9

Place the rolled dough over the raspberry filling. If desired, brush the top crust with the beaten egg to give it a golden finish.

Step 10

Bake the pie for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Nutrition Facts

Serving size	1417.4 grams (1417.4g)

Amount per serving	% Daily Value*
Calories	4025

Total Fat 206.30g	264%
Saturated Fat 125.50g	628%
Polyunsaturated Fat 0.00g
Cholesterol 709mg	236%
Sodium 1310mg	57%
Total Carbohydrate 548.70g	200%
Dietary Fiber 41.40g	148%
Total Sugars 223.90g
Protein 21.20g	42%

Vitamin D 192IU	961%
Calcium 232mg	18%
Iron 6mg	36%
Potassium 880mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 2.1%

Carbs: 53.1%