Lemon Raspberry Pie Delight (Print Version)
# Ingredients:
01 -
1 pre-made pie crust
02 -
1 cup fresh raspberries
03 -
1 cup granulated sugar
04 -
3 large eggs
05 -
1 cup fresh lemon juice (about 4-6 lemons)
06 -
2 tablespoons lemon zest
07 -
0.25 cup all-purpose flour
08 -
0.5 teaspoon salt
09 -
1 tablespoon butter (for greasing)
10 -
Whipped cream (optional, for topping)
11 -
Fresh raspberries (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 175°C (350°F).
02 -
Place the pre-made pie crust in a 9-inch pie dish and crimp the edges. If using homemade dough, roll it out and fit it into the dish.
03 -
Prick the pie crust bottom with a fork to prevent bubbling. Cover with parchment paper and fill with pie weights. Bake for 10-15 minutes until slightly golden. Remove from the oven and set aside.
04 -
Whisk sugar and flour together in a medium bowl. Add eggs, lemon juice, and lemon zest, stirring until well combined.
05 -
Gently fold in fresh raspberries, ensuring they are evenly distributed throughout the mixture.
06 -
Pour the raspberry-lemon mixture into the pre-baked pie crust and spread it evenly.
07 -
Place the pie back in the oven and bake for 30-35 minutes, or until the filling is set but slightly jiggles in the center.
08 -
Remove the pie from the oven and let it cool at room temperature for 15-20 minutes.
09 -
Refrigerate the pie for at least 1 hour before serving for best results.
10 -
Top with whipped cream and additional fresh raspberries if desired before serving.