Raspberry Peach Pie Crust Recipe

There is something truly magical about a well-made Raspberry Peach Pie Crust that brings together the bright, tart zing of raspberries with the sweet, mellow charm of peaches encased in a buttery, flaky shell. This Raspberry Peach Pie Crust strikes the perfect balance between crisp texture and juicy filling, making it a dessert that can instantly become your go-to for gatherings, celebrations, or just a cozy night in. Whether you’re a seasoned pie baker or a curious beginner, this recipe offers a delightful way to elevate fresh summer fruit into a show-stopping treat that tastes like sunshine in every bite.

Ingredients You’ll Need

These ingredients are wonderfully straightforward and essential to creating that perfect Raspberry Peach Pie Crust. Each element plays a crucial role—whether it’s the flakiness of the butter crust, the natural sweetness of fruit, or the crisp finishing touches that add sparkle and crunch.

• 2 portions all-butter pie crust: This creates the tender, flaky base and top that holds your filling perfectly.
• 32 grams cornstarch: Acts as a thickener to ensure the juicy filling sets nicely and isn’t runny.
• 134 grams granulated sugar: Sweetens the fruit mixture just enough while helping to balance the tartness.
• 340 grams fresh raspberries, washed and drained: Provides vibrant color and that signature tart flavor that brightens the pie.
• 454 grams frozen peaches, thawed and drained: Offers a sweet, juicy contrast that pairs beautifully with raspberries.
• 1 teaspoon lemon juice: Enhances the flavors and adds a subtle citrus brightness to the filling.
• 1 teaspoon vanilla extract: Rounds out the fruit flavors with a warm, aromatic note.
• Egg wash (beaten egg for brushing): Creates a beautiful golden shine on the crust once baked.
• Sanding sugar, for topping: Gives the crust a sparkling, slightly crunchy finish that’s as pretty as it is delicious.

How to Make Raspberry Peach Pie Crust

Step 1: Oven Preparation

Start by preheating your oven to 220°C (about 425°F). This high heat will help the crust set initially and develop that irresistible golden color. Getting the oven temperature just right sets the tone for the entire baking process.

Step 2: Crust Assembly

Roll out one portion of your all-butter pie crust and gently line it into a 23-centimetre pie plate. Leave a little excess hanging over the edges—it will come in handy for crimping later. This sturdy yet tender base is the foundation for your Raspberry Peach Pie Crust, so take a moment to press it smoothly into the edges without stretching.

Step 3: Mix Dry Ingredients

In a small bowl, combine the cornstarch and granulated sugar. This simple mixture is your secret weapon for a perfectly thick, well-sweetened filling that won’t turn watery once baked. Give it a good stir to ensure the sugar is evenly distributed.

Step 4: Prepare Filling

In a large mixing bowl, place the fresh raspberries and thawed peaches. Add the teaspoon of lemon juice and vanilla extract to brighten and enhance those natural fruit flavors. Now, sprinkle in the cornstarch-sugar blend and gently toss everything together with care—you want every berry and peach slice coated without mashing the delicate raspberries. This filling is the heart of your Raspberry Peach Pie Crust.

Step 5: Fill and Cover

Pour your beautifully coated fruit filling into the prepared pie crust. Take the second portion of your pie crust and drape it over the top. Trim any excess dough, then crimp the edges securely to seal in all those lovely juices. Don’t forget to cut several vents in the top crust to let steam escape while baking, ensuring the crust stays crisp.

Step 6: Finish Top

Brush the top crust evenly with the beaten egg wash. This adds a gorgeous golden sheen. Sprinkle sanding sugar liberally over the surface for that sparkling, slightly crunchy texture that makes this pie look almost too good to eat—almost.

Step 7: Bake Initial Phase

Place the pie plate on a rimmed baking sheet to catch any drips. To prevent the edges from burning or becoming too dark, protect them by shielding with foil or a pie crust shield. Bake at 220°C for 10 minutes, giving the crust a strong start on browning and sealing.

Step 8: Bake to Completion

Lower the oven temperature to 175°C and continue baking for another 45 to 55 minutes. You’ll know it’s done when the crust is a lovely pale golden color and the filling is bubbling irresistibly. This slow finish allows the fruit to cook down perfectly and thicken inside the Raspberry Peach Pie Crust.

Step 9: Cool Before Serving

Patience here is key! Allow the pie to cool completely on a wire rack before slicing. This resting time helps the filling set up so each slice holds together beautifully, giving you clean, gorgeous pieces of Raspberry Peach Pie Crust to enjoy.

How to Serve Raspberry Peach Pie Crust

Garnishes

A dusting of powdered sugar or a few fresh raspberries and peach slices on top can add a fresh and inviting look. A dollop of freshly whipped cream or a scoop of vanilla ice cream brings out the pie’s fruity sweetness and adds creamy texture.

Side Dishes

Consider serving this pie alongside a light, fresh salad to balance its richness, or a hot cup of tea or coffee for a cozy complement. The pastel tones of a lightly brewed herbal tea really emphasize the natural fruit flavors in the crust and filling.

Creative Ways to Present

Elevate your Raspberry Peach Pie Crust by serving it in mini pie tins for individual portions at a party. Or drizzle it with a honey glaze and sprinkle toasted almonds on top for added crunch and a sophisticated touch. It’s a versatile dessert that’s just waiting for your personal twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Raspberry Peach Pie Crust tightly with plastic wrap or aluminum foil. Keep it refrigerated and consume within 3 to 4 days to enjoy the freshest flavors and flaky crust texture.

Freezing

If you want to freeze the pie, it’s best to bake it first and cool completely. Wrap it well in airtight foil and then place it in a freezer-safe bag. It can be frozen for up to 2 months without compromising taste or texture.

Reheating

To reheat, place the pie in a preheated oven at 175°C for about 15-20 minutes, covering the edges with foil if they start to brown too much. Reheating brings back that freshly baked aroma and perfectly melted fruit filling of the Raspberry Peach Pie Crust.

FAQs

Can I use fresh peaches instead of frozen?

Absolutely! Fresh peaches are wonderful when in season. Just make sure to peel and slice them thinly. Freezing sometimes softens peaches, so if using fresh, you might want to toss them slightly with lemon juice to keep their color vibrant.

Is there a substitute for cornstarch?

You can use arrowroot powder or tapioca starch as a thickener if you prefer. Just use the same amount as the cornstarch. These alternatives also help prevent the filling from getting watery while keeping the fruit tender.

Can I make the Raspberry Peach Pie Crust vegan?

To veganize this recipe, swap the all-butter crust for a plant-based butter crust and use a flax egg or aquafaba for the egg wash. The filling ingredients are naturally vegan, so just these few tweaks keep everything deliciously plant-based.

How do I prevent the crust edges from burning?

Shield the edges with aluminum foil or use a specially designed pie crust shield during baking. This protects the edges from direct heat while allowing the rest of the crust to bake perfectly golden.

Can I add spices to the filling?

Yes! A pinch of cinnamon or nutmeg pairs beautifully with peaches and raspberries without overpowering the natural fruit flavors. Add it sparingly—usually1/4 teaspoon is enough to deepen the flavor.

Final Thoughts

Whipping up a Raspberry Peach Pie Crust is one of those joyful kitchen projects that rewards you with a deliciously vibrant and comforting dessert. It’s a perfect way to showcase seasonal fruit and impress anyone lucky enough to have a slice. I hope this recipe inspires you to bake and share this sweet treasure with your friends and family soon—you deserve every delicious bite!

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