Raspberry Pie

Raspberry Pie

This simple yet delicious homemade raspberry pie goes down a treat during the summer season, but can be enjoyed all year round provided you can get your hands on some sweet raspberries! Served with a side of freshly whipped cream or warm homemade custard, this sweet pie is a family favourite and is sure to go down a treat.


Step 1
  • Using your finger tips rub the wheat flour (120 g) into the butter in a bowl until it resembles fine breadcrumbs.
Step 2
  • Then add the oatmeal and sugar to the mix. Add the egg yolk and mix together to make a soft dough. Roll out a circle of about 24 cm in diameter. Rest in the refrigerator for 30 minutes.
Step 3
  • Heat the oven to 175 °. Thaw the raspberries if they are frozen.
Step 4
  • Put the pastry base into a pie dish. Mix 100 ml of whipped cream, wheat flour (30 g) and vanilla sugar, concentrated raspberry juice, and raspberries together. Pour the filling into the pastry base.
Step 5
  • Bake in the bottom of the oven for about 30 minutes. Let it cool. Garnish with raspberries and sieve a little icing sugar over it for decoration. Serve with whipped cream.

Use cold butter when making your dough to ensure it comes out deliciously flaky.


Vent the top of your pie to prevent browned, uneven edges.


50 g
Wheat flour
150 g
Caster sugar
2 tbsp
125 g
Egg yolk
150 g
Caster sugar
120 g
Whipped cream
100 ml
Vanilla sugar
1 tsp
Concentrated Raspberry Juice
2 tbsp
Icing sugar
Whipped cream
300 ml