Ultimate Lemon Raspberry Layered Pie Recipe
- Author: Dorothy Miller
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 70 mins
- Yield: 8 1x
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 3/4 cup granulated sugar, divided
- 1 1/2 cups heavy cream
- 1 cup fresh raspberries
- Zest and juice of 2 lemons
- 1/4 teaspoon salt
- Prepare the crust by combining flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Chill for 30 mins.
- Roll chilled dough on a floured surface. Fit into a 9″ pie pan. Bake blind at 375°F for 20 mins until light golden. Cool.
- Whip heavy cream with half the sugar until soft peaks form.
- In another bowl, mix lemon juice, zest, remaining sugar, and gently fold into the whipped cream.
- Layer raspberries in the bottom of crust and spread half the lemon cream over. Repeat with another raspberry layer and remaining cream.
- Chill pie for at least 1 hour, allowing layers to set. Serve chilled for best consistency.
Notes
- Variations may include adding white chocolate shavings over the cream.
- Freeze leftover raspberries for future dessert garnishes or smoothies.
- Try substituting raspberries with blackberries for a robust berry experience.