french raspberry pie recipe

The Best french raspberry pie recipe

Classic French Raspberry Pie

4.9 from 1497 votes

A delicate and buttery French tart filled with fresh raspberries and a luscious vanilla pastry cream. This elegant dessert is perfect for summer gatherings or a sophisticated treat.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins (plus chilling time)

Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pâte Sablée (Sweet Pastry Dough)

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• 1/4 tsp salt
• 1/2 cup (115g) cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tbsp ice water

For the Pastry Cream

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla extract or 1 vanilla bean, scraped
• 1 tbsp unsalted butter

For the Raspberry Filling

• 3 cups (360g) fresh raspberries
• 1/4 cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

For the Glaze (Optional)

• 1/4 cup (60ml) raspberry jam
• 1 tbsp water

👨‍🍳Directions

1. 1
   Prepare the pâte sablée: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough comes together, adding ice water 1 tbsp at a time if needed.
2. 2
   Shape dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days).
3. 3
   On a floured surface, roll dough to 1/8-inch thickness and fit into a 9-inch tart pan. Trim edges and prick bottom with a fork. Chill for 30 minutes.
4. 4
   Preheat oven to 375°F (190°C). Line tart shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake 10-12 minutes more until golden. Cool completely.
5. 5
   Make the pastry cream: Heat milk and half the sugar in a saucepan until steaming. Whisk egg yolks, remaining sugar, and cornstarch in a bowl. Slowly pour hot milk into yolk mixture while whisking. Return to saucepan and cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
6. 6
   Strain pastry cream through a sieve into a bowl. Stir in vanilla and butter. Press plastic wrap directly onto surface and chill for at least 2 hours.
7. 7
   Prepare raspberry filling: In a bowl, gently toss raspberries with sugar, lemon juice, and cornstarch (if using). Let sit for 15 minutes.
8. 8
   Assemble the tart: Spread chilled pastry cream evenly into the cooled tart shell. Arrange raspberries on top, gently pressing into the cream.
9. 9
   For the glaze (optional): Warm raspberry jam with water, strain, and brush lightly over raspberries for shine. Chill tart for 1 hour before serving.

🔧Equipment

• 9-inch tart pan with removable bottom
• Mixing bowls
• Rolling pin
• Saucepan
• Whisk
• Fine-mesh sieve
• Pastry brush
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 85mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: For a shortcut, use store-bought pastry dough. To prevent a soggy crust, brush the baked shell with melted white chocolate before adding the pastry cream. The tart can be made 1 day ahead and stored in the refrigerator.

❓ Frequently Asked Questions About French Raspberry Pie

1. What makes a French raspberry pie different from a regular raspberry pie?

A French raspberry pie, often called tarte aux framboises, typically features a lighter, more delicate crust—like a pâte sucrée (sweet pastry dough) or pâte sablée (shortcrust pastry)—rather than a traditional American-style pie crust. It also often includes a layer of pastry cream (crème pâtissière) or almond cream (frangipane) beneath the raspberries, adding richness. Some versions are topped with a glossy apricot glaze or left open-faced for a rustic look.

2. Can I use frozen raspberries instead of fresh for this recipe?

Yes, you can use frozen raspberries, but there are a few adjustments to consider. Frozen raspberries release more liquid as they thaw, which can make the pie soggy. To prevent this, toss them in a bit of cornstarch or flour before arranging them on the crust, and avoid thawing them completely before baking. You may also need to increase the baking time slightly to evaporate excess moisture.

3. How do I prevent the pie crust from becoming soggy?

To keep the crust crisp, blind-bake (pre-bake) it before adding the filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 15–20 minutes until lightly golden. If using a custard layer (like pastry cream), let it cool completely before adding the raspberries. Brushing the baked crust with a thin layer of melted chocolate or apricot jam can also act as a moisture barrier.

4. Do I need to add sugar to the raspberries before baking?

It depends on the sweetness of the raspberries and your preference. If the berries are very tart, lightly tossing them with 1–2 tablespoons of sugar can enhance their flavor. However, if you’re using a sweet pastry cream or glaze, you may not need extra sugar. For a more natural taste, skip the sugar and let the berries caramelize slightly during baking.

5. How should I store a French raspberry pie, and how long will it keep?

Store the pie in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 2–3 days. The crust may soften over time, so for best texture, consume it within the first day. If the pie has a custard layer, avoid freezing it, as the texture can become grainy. For longer storage, freeze the unbaked crust and fill it fresh when ready to serve.