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+ servings

Raspberry Plum Pie

Fresh raspberries and sliced plums enveloped in a flaky butter pie crust make a wonderful late summer dessert.


For the crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter , cold and cut into cubes (2 sticks)
  • ¼ cup cold water
  • 1 large egg + 1 teaspoon water , for egg wash (optional)

For the filling:

  • 8 ripe plums , cut into 1-inch slices (no need to peel)
  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch


For the crust:

  • In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas.
  • Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.
  • Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours.

For the pie:

  • Preheat oven to 400°F.
  • On a lightly floured surface, roll out one disk of pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate.
  • In a large bowl toss the plums, raspberries, sugar and cornstarch. Dump into the crust-lined pie plate.
  • Roll out the second pie crust and place it on top of the pie, or cut into strips and weave a lattice. Trim edges and crimp as desired.
  • Brush pie crust with egg wash, if using, and place on a sheet pan lined with parchment paper.
  • Bake until pie crust is golden brown and filling is bubbling, about 1 hour. If crust browns too quickly, cover with foil for the remaining baking time.


Sodium: 303mg, Calcium: 23mg, Vitamin C: 10mg, Vitamin A: 966IU, Sugar: 34g, Fiber: 3g, Potassium: 182mg, Cholesterol: 81mg, Calories: 506kcal, Saturated Fat: 15g, Fat: 24g, Protein: 6g, Carbohydrates: 68g, Iron: 2mg
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