Rapunzel Pie With Fresh Raspberry Filling And Homemade Pie Crust
A raspberry Rapunzel pie is a perfect dish to make this spring! It has a refreshing berry flavor that also has a tempting zesty sweetness to it. I used an egg-based custard for this pie, which helps add some texture and more flavor! Furthermore, once paired with my homemade pie pastry, your recipe will be the new talk of the town.
It’s fun, it’s simple, and despite taking a while to make, it’s totally worth the effort! I will also show you some shortcuts to save you time! But, I highly recommend making it the right way. You’d be amazed at how much better the final raspberry pie dessert tastes if you make it properly!
What Is A Rapunzel Pie?
If you don’t instantly recognize this pie, then you have not watched the Disney movie, Tangled. In this adorable animated film, Rapunzel is trapped in her tower and goes through her everyday routine. One of which includes making this delicious raspberry pie with an uber crispy crust.
Naturally, animated food fans jumped on this recipe, each trying to create their own version. I won’t lie, I did the exact same thing! But can you blame me? Have a look here at another one of my Disney-inspired desserts!
This Rapunzel raspberry pie recipe is easy to make and there is a couple of routes you can go with it.
For example, one option is to make your own pie dough (which in my opinion is always best). But, this is a very time-consuming task that not everyone can do. So instead, you can buy pre-made pie dough in-store.
If you choose the quick route, all you have to do for this recipe is make the raspberry filling, assemble the pie, and bake it to golden crisp perfection!
So, let’s have a look at how you can make this fresh creamy Tangled’s Rapunzel pie.
Tips On Making A Rapunzel Pie
- If you are using store-bought dough, make sure it is made with real butter. These have a much richer and better flavor.
- You can also make my pie pastry in advance and freeze it for a couple of months. Then, when you are ready to use it, thaw it and roll it out as per usual.
- You can also make this recipe using frozen raspberries. But, you have to completely thaw and drain these raspberries before adding them to your pie filling.
- Brush the top pastry braids with some egg wash to help get it a nice golden brown color.
FAQ’s
What Are Some Variations For A Raspberry Pie?
What makes the fruit-based pie so nice is that it is extremely versatile. You can ultimately substitute the fruit in the recipe with any other type. They will all go great with a sweet pastry.
But, to stay on brand, the best alternative is to use a different type of summer berry. I personally love a mix of blueberries and blackberries. But, these naturally won’t give you a beautiful pop of color.
So, if you want to bring across the spring theme, rather go for a cherry filling or a strawberry pie filling.
How Do You Avoid A Soggy Pie Crust?
There are few things worse than a soggy pie crust. Especially when you have already put in the effort of making it from scratch! So, here are my top tips for getting a crisp pie crust.
- To prevent an unevenly baked crust that becomes soggy in some parts, you should dock the bottom with a fork. Make sure to cover the entire surface with fork punctures.
- Partially baking your pie dough is also crucial and will help avoid the crust from becoming soggy and falling apart. It essentially creates a baked barrier between the raw crust and wet filling.
- Do not add the filling to the pre-baked crust while it is still hot. Let the crust cool down fully. Only then add the cold filling.
How Do You Prevent Pie Crust Shrinkage?
- For the raspberry pie dough, you should aim to get it soft and pliable. It shouldn’t be sticky or wet at all. If it is too wet, more liquid will evaporate and the dough will shrink considerably.
- It is crucial that you rest your dough. The dough helps set the butter. This makes it take longer for the butter to melt in the heat of the oven. So, when it eventually does, the crust has already begun setting. This minimizes its ability to shrink.
- When you press the dough into the pie dish, remove the edges at the top. Then, especially when it is fluted, slightly press the edge so the pie pastry lifts slightly above the dish rim. When the pastry does shrink, it will eventually be level with the dish.
How To Store Rapunzel Raspberry Pie?
My raspberry Rapunzel pie can be wrapped in plastic or saran wrap. Or, you can place it inside an airtight container.
Depending on how long you want to store it, you can either place it at room temperature or in the fridge. Only store your pie at room temperature for a day. Otherwise, it will spoil quickly.
More Movie-Inspired Recipes
- Steven Universe Delicious Potato Bites
- Grey Stuff From Beauty And The Beast
- The Emperor’s New Groove Spinach Puffs
- We Bare Bears Calzones Recipe
- Mickey Mouse Smash Cake
Rapunzel Pie With Fresh Raspberry Filling And Homemade Pie Crust
Ingredients
For The Pie Crust
- 3 cups cake flour, divided
- 4 tsp caster sugar
- 1 cup salted butter, chilled and cut into 1/2-inch cubes
- 6-8 tbsp ice water
For the Tangled Raspberry Pie Filling
- 2 large eggs, beatedm
- 1 1/4 cup sour cream, room temperature
- Lemon zest, to taste
- 2 tsp vanilla extract
- 1 cup fine caster sugar
- 1/3 cup cake flour, sifted
- 1/2 tsp fine salt
- 4 cups fresh raspberries, washed and dried
Instructions
For The Pie Crust
- Add 2 1/2 cups of flour, salt, and sugar into a food processor. Reserve the remaining flour for dusting. Then, pulse the ingredients until they are well mixed.
- Add half of the cubed chilled butter and pulse for a couple of seconds. Add the remaining half and continue pulsing. You will have a breadcrumb-like texture.
- Next, add 6 tablespoons of ice water to the crumbs and pulse again. You will see the dough starts forming. Keep adding one teaspoon of ice water until your dough comes together. It should be smooth and not wet or sticky.
- Wrap the entire dough ball in plastic wrap and chill it in the fridge for at least 1 hour.
- Once it has rested, roll it out on a lightly dusted surface. It should be roughly 1/8 to 1/6-inch thick. Then, cut out a large circle from the dough.
- Press the large disc into your pie dish and make sure it fits snug in the edges as well. Trim the edges off of the top and chill the dough again for 30 minutes.
For The Pie Filling
- Beat the two eggs in a large mixing bowl. Then, add in the sour cream, lemon zest, and vanilla extract. Make sure to whisk until you have a completely uniform smooth mixture.
- Add the sugar and mix well. Then, you can also add sifted flour and salt to the mixture. Once completely combined, your mixture should still be lump-free, smooth, and creamy.
- Finally, fold in the raspberries.
Assemble The Raspberry Pie
- Preheat your oven to 350ºF (180ºC). Pre-bake your pie crust for about 15 minutes or until it just starts changing color. Remove it and allow it to cool completely before adding the filling.
- Once your pie crust has been pre-baked (even if it is a store-bought one) you can add the Rapunzel pie filling to it. Smooth out the top.
- Roll out some long strands of pie dough using leftover dough. Then, cut out 2 x 12-inch pieces. Make as much strands as you can and keep rolling out off cuts.
- Braid 3 strands of pie dough to create a long 12-inch strand. Repeat until you have enough strands to cover the surface of the pie.
- Finally, add the braided strands of dough over the top of the pie and bake it for 35 minutes.
