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Raspberry pie

A Gourmet Traveller recipe for raspberry pie served warm with vanilla ice-cream or double cream.

By Rodney Dunn
  • Serves 8
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Raspberry pie


  • 600 gm raspberries
  • 125 gm caster sugar
  • 1 egg, separated
  • 55 gm raw sugar (¼ cup)
  • 150 ml pouring cream
  • To serve: vanilla ice-cream or double cream
Shortcrust pastry
  • 420 gm plain flour
  • 300 gm cold butter, coarsely chopped
  • 80 gm caster sugar
  • 2 egg yolks


  • 1
    For pastry, process flour, butter, sugar and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Add yolks and 2 tbsp iced water and pulse until mixture just comes together. Form pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • 2
    Roll out two thirds of the pastry on a floured surface to 5mm thick and use to line an 18cm ceramic pie dish. Refrigerate for 30 minutes. Preheat oven to 190C. Place raspberries into pastry-lined dish and scatter with caster sugar. Roll out remaining pastry to a circle large enough to cover pie, top pie, pressing edges to seal. Pierce a 1cm hole in the centre, brush top with eggwhite and scatter with raw sugar.
  • 3
    Bake pie for 40 minutes or until golden brown. Gently warm pouring cream in a saucepan over low heat, add yolk and whisk to combine. Using a funnel, pour cream into pie until full, then return pie to oven and cook for 10 minutes. Slice and serve warm with vanilla ice-cream or double cream.
  • Author: Rodney Dunn