Raspberry Peach Pie Crust (Print Version)
Buttery crust encases ripe raspberries and peaches, baked until golden with a sparkling sugar finish.
# Ingredients:
→ Pastry Base
01 -
2 portions all-butter pie crust
→ Fruit Filling
02 -
32 grams cornstarch
03 -
134 grams granulated sugar
04 -
340 grams fresh raspberries, washed and drained
05 -
454 grams frozen peaches, thawed and drained
06 -
1 teaspoon lemon juice
07 -
1 teaspoon vanilla extract
→ Finishing
08 -
Egg wash (beaten egg for brushing)
09 -
Sanding sugar, for topping
# Instructions:
01 -
Preheat oven to 220°C.
02 -
Line a 23-centimetre pie plate with one portion of the pie crust, leaving excess over the rim.
03 -
Combine cornstarch and granulated sugar in a small bowl.
04 -
Place raspberries and peaches in a large mixing bowl. Add lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss to coat the fruit evenly.
05 -
Transfer the prepared fruit mixture into the lined pie plate. Drape the second pie crust over the filling. Trim and crimp the edges securely. Cut several vents in the top crust for steam to escape.
06 -
Brush the surface of the crust with egg wash and evenly sprinkle with sanding sugar.
07 -
Place the pie plate on a rimmed baking sheet. Shield the edge of the crust, then bake at 220°C for 10 minutes.
08 -
Reduce oven temperature to 175°C and continue baking for 45–55 minutes until the crust is pale golden and filling is bubbling.
09 -
Allow the pie to cool completely on a wire rack before slicing.
# Notes:
01 -
For a crisp bottom crust, ensure fruit is well-drained before filling.
02 -
Store chilled for up to 3 days; freeze slices for up to 3 months.