Raspberry Peach Pie Crust Recipe

This Raspberry Peach Pie Crust is the sort of treat that can turn any gathering into a joyful memory. With its flaky, buttery layers holding together juicy peaches and sweet, tart raspberries, every slice feels like summertime in pie form. The texture is perfectly balanced—tender, crisp, and brimming with fresh fruit flavor, all wrapped up in sugary sparkle. Whether you’re hosting a dinner or just want to surprise your family, this Raspberry Peach Pie Crust will have everyone asking for seconds.

Ingredients You’ll Need

You only need a handful of key ingredients to bring this pie to life, and each plays a starring role in creating a heavenly balance of sweetness, tartness, and crunch. Don’t skimp or swap—these selections make the Raspberry Peach Pie Crust truly special!

• All-butter pie crust (2 portions): Delivers a flaky, rich foundation and a golden top that makes the pie irresistible.
• Cornstarch (32 grams): Thickens the fruit juices, giving you that perfect slice that holds together beautifully.
• Granulated sugar (134 grams): Sweetens the fruit filling and helps the flavors meld while baking.
• Fresh raspberries (340 grams): Washed and drained, they bring vibrant color and tangy bursts of flavor to every bite.
• Frozen peaches (454 grams), thawed and drained: Juicy and sweet, peaches pair wonderfully with raspberries and become luscious after baking.
• Lemon juice (1 teaspoon): Adds brightness and balances the sugary berries and peaches.
• Vanilla extract (1 teaspoon): Infuses the filling with a round, mellow aroma that deepens all the fruity notes.
• Egg wash (1 beaten egg): Brushed over the crust for gorgeous shine and color.
• Sanding sugar (for topping): Gives the Raspberry Peach Pie Crust its signature sparkle and a subtle crunch.

How to Make Raspberry Peach Pie Crust

Step 1: Preheat and Prepare

Start by preheating your oven to 220°C (428°F). This high initial temperature is crucial for setting your pie crust’s flakiness and preventing soggy bottoms, so don’t skip this step. Get your 23-centimetre pie plate ready and clear a little space—it’s pie-making time!

Step 2: Line the Pie Plate

Unroll or roll out one portion of your all-butter pie crust and gently lower it into the pie plate, pressing it into the corners but leaving enough overhang on the sides. That extra edge is your friend when it’s time to crimp the top pie crust and lock all those luscious fruity juices inside the Raspberry Peach Pie Crust.

Step 3: Mix Together Sugar and Cornstarch

In a small bowl, whisk the sugar and cornstarch together. This simple mix becomes the hidden hero of your filling, ensuring every juicy bit of fruit stays suspended and gooey rather than runny.

Step 4: Toss Fruit with Flavorings

Next, in a large bowl, combine the fresh raspberries, thawed peaches, lemon juice, and vanilla extract. Sprinkle the sugar-cornstarch mixture on top, then gently toss everything together. Take care while mixing—raspberries are delicate and you want to keep as many whole as possible to create a stunning cross-section in your Raspberry Peach Pie Crust.

Step 5: Fill and Top the Pie

Spoon the fruit filling into your prepared pie crust, mounding it slightly in the center. Lay the second crust carefully over the fruit, then trim any overhang to about 1 centimeter past the rim. Pinch, fold, and crimp the edges together for that classic, homey look. Use a sharp knife to cut a few vents in the top so steam can escape and the filling thickens nicely.

Step 6: Add a Shiny Finish

Brush your pie’s top crust lightly with the beaten egg to create a beautiful, glossy appearance. Sprinkle a generous amount of sanding sugar for extra sparkle and a sweet, crunchy finish that complements the tender crust of your Raspberry Peach Pie Crust.

Step 7: Shield and Bake

Place your pie dish onto a rimmed baking sheet—this catches any bubbling juices and saves you from oven messes! Shield the edges of the pie crust with strips of foil or a pie guard, preventing over-browning. Bake for 10 minutes at 220°C, then reduce the oven to 175°C (347°F) and continue baking for 45–55 minutes, until the crust is pale golden and you see the filling bubbling through the vents.

Step 8: Cool Before Serving

Once your Raspberry Peach Pie Crust is out of the oven, let it cool completely on a wire rack. This patience pays off: the filling thickens and slices hold together beautifully, so everyone gets a perfect wedge.

How to Serve Raspberry Peach Pie Crust

Garnishes

This pie practically begs for a flourish or two. Add a dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a scattering of fresh mint for color and contrast. A few reserved berries or a drizzle of raspberry coulis can make each slice of Raspberry Peach Pie Crust look bakery-shop worthy.

Side Dishes

For the ultimate dessert plate, pair your pie with light and creamy textures that won’t overpower the fruit. Think vanilla bean ice cream, lemon sorbet, or even a silky custard cup on the side. The tartness of the raspberries and the natural sweetness of peaches play well with almost any subtle, creamy treat.

Creative Ways to Present

If you’re feeling extra festive, consider baking your Raspberry Peach Pie Crust in mini tart pans for individual servings or cutting it with biscuit cutters once cooled for adorable, rustic hand pies. Finish each with a light dusting of powdered sugar or place a fresh raspberry on top for special occasions.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the pie tightly with foil or plastic wrap and store it in the fridge. The Raspberry Peach Pie Crust holds up beautifully for up to 3 days and is just as delicious served cold or at room temperature.

Freezing

To freeze, let the pie cool completely first. Then, wrap it tightly in plastic wrap followed by a layer of foil to prevent freezer burn. You can freeze the whole pie or individual slices; just remember to label it. The Raspberry Peach Pie Crust can stay bright and tasty in the freezer for up to 2 months.

Reheating

When you’re ready to revisit that summery flavor, reheat slices in a 175°C (347°F) oven for 10 to 15 minutes. The crust crisps up beautifully, reviving that just-baked charm, and the fruit will be warmed through without turning mushy. Avoid microwaving if possible to keep the crust flaky.

FAQs

Can I use fresh peaches instead of frozen?

Absolutely! Fresh peaches are wonderful in this pie if they’re in season. Just be sure to peel and slice them, and drain any excess juice so your Raspberry Peach Pie Crust stays luscious and not soggy.

What if I don’t have sanding sugar?

No problem! While sanding sugar gives a beautiful, sparkling finish, you can substitute with regular granulated sugar or even skip it entirely—the pie will still be gorgeous and delicious.

Is it possible to make the pie crust ahead of time?

Yes, you can make your all-butter pie crust up to two days in advance. Store it wrapped and refrigerated, or freeze it for even longer. Properly chilled dough makes the process easier and results in a flakier Raspberry Peach Pie Crust.

How do I prevent a soggy bottom crust?

Bake the pie at a higher initial temperature, as directed, and be sure to drain both the raspberries and peaches well. Placing your pie on a lower rack closer to the oven floor can also help set the crust quickly, ensuring each bite is crisp and flaky.

Can I substitute other fruits in this recipe?

If you’re feeling adventurous, you can try substituting blackberries or nectarines for a slightly different twist. Just keep the total amount of fruit and the same Raspberry Peach Pie Crust guidelines for thickness and sweetness.

Final Thoughts

If you’re craving something full of color, bursting with juicy fruit, and wrapped up in the flakiest pastry, this Raspberry Peach Pie Crust is pure magic. Don’t be surprised if it disappears within minutes—sharing it is half the fun! Give it a try and let it become a new favorite in your kitchen.

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