1-Preheat your oven: Getting started with this raspberry pie is straightforward and fun, beginning with preheating your oven to 425°F (220°C). This high heat helps kick off the baking process just right, setting you up for a pie that looks and tastes amazing.

2-Mix Ingredients: Once your oven is ready, you’ll mix the ingredients in a large bowl to create that luscious filling.

3-Gathering and Mixing: In a large bowl, gently combine 5 cups of fresh or frozen raspberries with 3/4 cup granulated sugar, 1/3 cup all-purpose flour, 1 tablespoon lemon juice, and a pinch of nutmeg. Stir carefully to coat the berries without breaking them apart, ensuring an even mix that will bake into a perfect filling. For best results, don’t thaw frozen raspberries as they’ll hold their shape better during baking.

4-Roll out half of your pastry dough and fit it into a 9-inch pie plate, trimming any excess around the edges.

5-Add the raspberry mixture into the crust, spreading it out evenly.

6-Wet the edges of the crust lightly with water, then cover with the second half of the pastry or arrange it into 1-inch strips for a lattice top.

7-Seal the edges by crimping them together, and if you’re using a full crust, cut a few slits to let steam escape.

8-Brush the top with the egg wash made from 1 large egg whisked with 1 tablespoon of water, and sprinkle on a bit of extra sugar for a sweet crunch.

9-Place the pie on a baking sheet to catch any overflow during cooking. Bake at 425°F (220°C) for 15 minutes, then lower the temperature to 375°F (190°C) and continue for 35-40 minutes until the crust turns golden and the filling bubbles.

10-Protect the crust if necessary: If the crust starts browning too fast, cover it with foil to protect it.

11-Let the pie cool completely before slicing so the filling sets properly this step is crucial for that perfect slice.