Summer Lemon Raspberry Pie
There’s nothing worse than a hot summer day with no relief in sight. You want something sweet, but heavy chocolate cake just won’t do. You need something bright, refreshing, and full of sunshine.
This Summer Lemon Raspberry Pie is that answer. It’s tart, it’s sweet, and it’s surprisingly simple to make.
I’ve made this pie more times than I can count, and it’s a showstopper every time. Forget those complicated recipes. This one is for anyone who wants a perfect pie without the stress.
What You’ll Need
Let’s get our ingredients in order. I split them up for the crust and the filling to keep things easy to follow.
For the All-Butter Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 5 tablespoons ice water
For the Lemon Raspberry Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 cup whole milk
- 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 cup fresh raspberries
Tools You’ll Need
You don’t need a fancy kitchen. Just a few basic tools will get the job done right.
- 9-inch pie plate
- Mixing bowls (one large, one medium)
- Whisk
- Rolling pin
- Saucepan
- Fine-mesh sieve
- Spatula
How to Make Summer Lemon Raspberry Pie
Let’s break this down into simple parts. We’ll start with the crust, then the filling, and finally put it all together.
Part 1: The Perfect All-Butter Crust
Step 1: In a large bowl, whisk together the flour, salt, and sugar.
Step 2: Add the cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized butter bits left.
Step 3: Sprinkle 3 tablespoons of ice water over the mixture. Gently mix with a fork until the dough starts to come together. If it’s too dry, add more water, one tablespoon at a time.
Step 4: Form the dough into a disk, wrap it tightly in plastic wrap, and chill it in the fridge for at least 1 hour.
Step 5: Preheat your oven to 400°F (200°C).
Step 6: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim and crimp the edges.
Step 7: Prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans.
Step 8: Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until the crust is a light golden brown. Let it cool completely.
Part 2: The Bright Lemon Raspberry Filling
Step 1: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Step 2: In a separate bowl, whisk the egg yolks and milk until smooth. Slowly pour the egg mixture into the saucepan with the sugar, whisking constantly.
Step 3: Cook over medium heat, whisking all the time, until the mixture thickens and starts to bubble. This takes about 6-8 minutes.
Step 4: Once it bubbles, keep cooking and whisking for 1 more minute.
Step 5: Remove the pan from the heat. Whisk in the fresh lemon juice, butter, and lemon zest until everything is smooth.
Step 6: Pour the hot filling through a fine-mesh sieve into a clean bowl. This gets rid of any little cooked egg bits and makes your filling super smooth.
Step 7: Let the filling cool for about 15 minutes, stirring occasionally to prevent a skin from forming.
Part 3: Putting It All Together
Step 1: Gently fold the fresh raspberries into the slightly cooled lemon filling.
Step 2: Pour the filling into your completely cooled, pre-baked pie crust. Spread it out evenly.
Step 3: Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm. Overnight is even better.
Step 4: Serve chilled, with a dollop of whipped cream if you like.
Pro Tips
After years in the kitchen, I’ve learned a few things that make all the difference.
- Ice Cold is Key: For a flaky crust, your butter and water must be ice cold. Cold butter creates steam pockets when it bakes, which gives you those amazing layers.
- Don’t Skip the Sieve: Straining the lemon filling is a non-negotiable step. It guarantees a silky-smooth texture every single time. It catches any lumps or bits of cooked egg.
- Fresh Juice Always: Use fresh-squeezed lemon juice. The bottled stuff has a dull, sometimes bitter taste that can ruin the bright flavor of your pie.
- Patience with Chilling: Don’t rush the chill time. The pie needs at least 4 hours for the filling to set properly. If you cut into it too early, you’ll have a runny mess.
Substitutions and Fun Variations
This recipe is a great starting point. Feel free to play around with it.
| Component | Swap Idea | Notes |
|---|---|---|
| Crust | Graham Cracker Crust | Sweet and crunchy |
| Fruit | Blueberries | A classic lemon pairing |
| Fruit | Sliced Strawberries | Adds a different sweetness |
| Zest | Lime Zest | For a key lime pie vibe |
For a fun twist, try adding a thin layer of white chocolate ganache to the bottom of the baked crust before adding the filling. It adds a sweet surprise and helps prevent a soggy bottom.
Make-Ahead Tips
You can easily prep parts of this pie ahead of time.
The pie dough can be made up to 2 days in advance and kept in the fridge. You can also freeze the dough disk for up to 3 months.
The pie crust can be fully baked a day ahead. Just let it cool completely and cover it loosely at room temperature.
Nutrition and Diet Swaps
This is dessert, so it’s a treat. But you can make a few changes if needed.
| Original Ingredient | Diet-Friendly Swap | Good For |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Flour | Gluten-Free |
| Butter (Crust) | Cold Vegan Butter Sticks | Dairy-Free, Vegan |
| Milk & Butter (Fill) | Full-Fat Coconut Milk & Oil | Dairy-Free, Vegan |
For a dairy-free or vegan version, the filling needs more adjustment. Use full-fat coconut milk instead of whole milk, and coconut oil or vegan butter. The texture will be a little different but still delicious.
What to Serve with Your Pie
This pie is fantastic on its own.
But if you want to dress it up, a simple dollop of unsweetened whipped cream cuts the sweetness perfectly. A small scoop of vanilla bean ice cream also works well.
For a drink, a simple cup of black coffee or hot tea is a great companion.
Leftovers and Storage
If you have any leftovers, cover the pie loosely with plastic wrap. Store it in the refrigerator.
It will stay fresh and tasty for up to 3 days. The crust might soften a little bit over time, but the flavor will still be great. I do not recommend freezing the finished pie, as the filling can become watery when it thaws.
Frequently Asked Questions (FAQs)
Q1. Can I use frozen raspberries?
Ans: Yes, but you should thaw them and pat them dry first. Extra water can make the filling a bit runny.
Q2. Why is my filling not setting up?
Ans: It likely wasn’t cooked long enough. You need to let it come to a full boil and cook for one full minute while whisking. Also, be sure to let it chill for at least 4 hours.
Q3. Can I use a store-bought pie crust?
Ans: Absolutely. To save time, a pre-made crust works just fine. Just pre-bake it according to the package directions before you add the filling.
Q4. How do I stop my crust from getting soggy?
Ans: Make sure you fully bake the crust and let it cool completely before adding the filling. The cooked crust creates a barrier.
Wrapping Up
This Summer Lemon Raspberry Pie is more than just a recipe. It’s a perfect slice of summer on a plate. It looks fancy, but you and I know it’s just a few simple steps.
Give it a try. I promise you’ll love the bright, fresh flavors.
When you make it, drop a comment below and let me know how it turned out. I love hearing about your kitchen adventures.
