Raspberry Pie Recipe
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This homemade raspberry pie recipe is simple to make! The raspberry filling is made with three simple ingredients and an easy homemade pie crust. Top with a scoop of vanilla ice cream for a delicious raspberry pie everyone will love!
Last Thanksgiving dinner, I asked everyone what pies they wanted me to make. I have a bit of a reputation for making all the pies and way too many of them. I try to make all the pies that everyone wants. From classics, to cream pies, to fruit pies – yes I get all the requests.
My dad wants a blueberry pie so I whipped up this blueberry crumble pie for him! My mother always requests a chocolate pie so I made this chocolate cream pie for her. My brother requests cherry so this cherry crumb pie was on the menu. And of course you can’t forget this Dutch apple pie, pecan pie, and pumpkin pie (my husband’s favorite!).
But my sister – she’s a fruit pie kind of girl. And the pie she requested? Raspberry. I hadn’t made just a raspberry pie before so I was up for the challenge. A pie featuring just juicy raspberries tucked into a buttery pie crust? Delicious, right?
After a few attempts I knew I had nailed it. The first attempts were just too…sour. What gives? Ahhh, the addition of lemon juice. Now I know that many raspberry pie recipes add in lemon juice but I found the tartness of the fresh berries didn’t pair well. It was too tart. Whereas, lemons are a wonderful addition to a blueberry pie it just wasn’t needed in this homemade raspberry pie filling.
I found that with just sugar, raspberries, and cornstarch to thicken was all it needed. I paired this pie with my new favorite pie crust (also just 3 ingredients!) my salted pie crust. I found the salted butter gives way to a much flakier pie crust. So with just six ingredients this homemade fresh raspberry pie was ready.
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See Also:
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
- All you need is just a few ingredients for the flakiest pie crust ever! Try my 3 ingredient pie crust!
Why This Recipe Works
- Buttery, flaky pie crust
- Easy fresh raspberry filling mixed up in minutes
- Perfect make ahead pie to serve for Thanksgiving
- Wonderful to serve with ice-cream or homemade whipped cream!
Ingredients Needed
Pie crust:
- 2 ½ cups (300 g) all purpose flour
- 2 sticks (1 cup, 226 g) salted butter
- ½ cup (120 ml) cold water
For the pie filling:
- 5 cups fresh raspberries – You can also use frozen raspberries. Thaw and drain any excess liquid.
- 1 cup (200 g) granulated sugar
- ¼ cup cornstarch – You can also use tapioca starch.
- Egg wash: 1 large egg mixed with 1 Tablespoon water . You can read more here about what is an egg wash?
- Coarse sugar, for sprinkling on top
How To Make Raspberry Pie
Make pie crust. In a food processor add flour. Scatter butter pieces over top and pulse butter until mixture resembles coarse cornmeal.
If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry cutter to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller.
Sprinkle 6 tablespoons of the ice water over the mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor.
Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time.
Chill the dough. I like to use a clean dish towel and turn the dough onto it. Bring the edges of the towel and twist it. This will bring the dough together into a cohesive mass.
Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time)
Prep oven. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400°F (205oC).
Make filling. In a large mixing bowl with a wooden spoon or spatula stir together raspberries, granulated sugar, and cornstarch.
Roll out pie crust. On a lightly floured counter roll out one disc of dough into a 12-inch circle.
Transfer pie dough to pie plate. Fold the dough in quarters, and then transfer to your 9” pie plate. Carefully unfold the dough, and tuck in with your fingers.
Add filling. Spoon raspberry mixture into the pie crust into an even layer.
Top with second crust. Remove the second disc of dough and roll out into a 12” circle. Place dough on top of filling. Fold excess dough under edge. Crimp pie edges. Cut four slits into top of pie crust. For the top crust you can also make a lattice top if you want!
Egg wash. In a small bowl, stir together the egg and water. Brush the top crust with egg wash with a pastry brush. Sprinkle top of crust with coarse sugar, if using.
Bake pie. Place pie on large baking sheet (to catch drips) and bake for 30 minutes in a preheated oven (400oF). Reduce oven temperature to 350°F and continue to bake until juice bubbles and the top crust is deep golden brown, 30 to 40 minutes longer.
If pie crust edges is browning too much, cover with tinfoil or pie shield. Transfer pie to wire rack; cool in the fridge to help firm up the filling, at least 4 hours. Cut into wedges and serve.
Recipe Tips
- Use ice cold water for the dough. This will help to create a flaky pie crust. I like to measure out my water then add a few ice cubes and keep in the fridge until I’m ready to use it.
- Do not overwork the dough. Overworking the dough will make it tough. If you’re making the pie curst in a food processor be sure to use the pulse feature so you don’t over work it.
- Chill the dough before rolling it out. This will make it easier to work with. I chill the pie dough for one hour before rolling it out.
- Sticky Crust. If the pie crust is too sticky to roll out, lightly flour your work surface and rolling pin. Just don’t over do it!
- Use a pie shield. If the pie crust edges brown too quickly, cover them with aluminum foil or a pie shield.
- Allow the baked pie to cool completely before slicing and serving. This will help to prevent the filling from running out. I like to make my pie the day before and allow it cool overnight.
Raspberry Pie Serving Suggestions
You can serve this pie as is on a plate and everyone is going to love! But like any pie I like to serve with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
Storage
You can make this pie up to 2 days ahead of time. Cover and store at room temperature or in the fridge. You can serve cold or at room temperature. You can store leftovers for up to 3 days. Wrap the cooled pie in plastic wrap or tinfoil. You can also store in the fridge for longer – up to 5 days.
You can freeze any pie leftovers for up to 3 months. Wrap well or store in a freezer bag in an airtight container. Thaw at room temperature overnight in the fridge before serving.
Recipe FAQs
Make sure to preheat your oven before you start rolling out the dough. This will help to ensure that the Dutch Apple Pie crust cooks evenly. Also I like to bake in my lower third of the oven so the bottom crust gets nice and browned. You can also bake on baking sheet that you preheat in the oven so the pie plate goes onto a hot baking sheet.
The pie is done baking when the crust is golden brown and the filling is bubbling. This means that the filling has gotten hot enough to activate the thickening power of the cornstarch. If the filling isn’t bubbling yet bake a little longer.
Yes, you can make this pie ahead of time. Assemble the pie and wrap it tightly in plastic wrap. Refrigerate the pie for up to 24 hours. When you are ready to bake the pie, bake as directed. You can also bake the pie the day before and allow to cool and set up (this is what I recommend so the filling has time to properly set up).
Yes you can use frozen raspberries. Be sure to thaw and drain any extra excess liquid so the filling isn’t too runny.
More Recipes To Try
For more pie recipes to enjoy for the holidays be sure to try my easy no bake Millionaire Pie! Or this cinnamon pie recipe with a buttery flaky pie crust.
And you can’t go wrong with this pecan pie made without corn syrup.
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Raspberry pie
Ingredients
Pie crust:
- 2 ½ cups (300 g) all purpose flour spooned and leveled
- 1 cup (2 sticks, 226 g) salted butter cold and cut into pieces
- ½ cup (120 ml) cold water
For the pie filling:
- 5 cups raspberries fresh or frozen (thawed)
- 1 cup (200 g) granulated sugar
- ¼ cup (28 g) cornstarch
- 1 Tablespoon (14 g) butter cut into small pieces
- Egg wash: 1 large egg mixed with 1 Tablespoon water
- Coarse sugar for sprinkling on top
Instructions
- Make pie crust. In a food processor add flour. Scatter butter pieces over top and pulse butter until mixture resembles coarse cornmeal. If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry cutter to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller. Sprinkle 6 tablespoons of the ice water over the mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor. Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time. 2 ½ cups (300 g) all purpose flour 1 cup (2 sticks, 226 g) salted butter ½ cup (120 ml) cold water
- Chill the dough. I like to use a clean dish towel and turn the dough onto it. Bring the edges of the towel and twist it. This will bring the dough together into a cohesive mass. Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time)
- Prep oven. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400°F (205°C).
- Make filling. In a large mixing bowl with a wooden spoon or spatula stir together raspberries, granulated sugar, and cornstarch. 5 cups raspberries 1 cup (200 g) granulated sugar ¼ cup (28 g) cornstarch
- Roll out pie crust. On a lightly floured counter roll out one disc of dough into a 12-inch circle.
- Transfer pie crust to pie plate. Fold the dough in quarters, and then transfer to your 9” pie plate. Carefully unfold the dough, and tuck in with your fingers.
- Add filling. Spoon berry filling into the pie crust into an even layer. Top with the small pieces of butter. 1 Tablespoon (14 g) butter
- Top with second crust. Remove the second disc of dough and roll out into a 12” circle. Place dough on top of filling. Fold excess dough under edge. Crimp pie edges. Cut four slits into top of pie crust.
- Egg wash. In a small bowl, stir together the egg and water. Brush the crust with egg wash. Sprinkle top of crust with coarse sugar, if using. Egg wash: 1 large egg mixed with 1 Tablespoon water Coarse sugar
- Bake pie. Place pie on large baking sheet (to catch drips) and bake for 30 minutes at 400°F. Reduce oven temperature to 350°F and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. If pie crust edges is browning too much, cover with tinfoil or pie shield. Transfer pie to wire rack; cool in the fridge to help firm up the filling, at least 4 hours. Cut into wedges and serve.
Notes
- Make ahead/Storage: You can make this pie up to 2 days ahead of time. Cover and store at room temperature or in the fridge. You can serve cold or at room temperature. You can store leftovers for up to 3 days. Wrap the cooled pie in plastic wrap or tinfoil. You can also store in the fridge for longer – up to 5 days.
- Freezing : Yes you can freeze any pie leftovers for up to 3 months. Wrap well or store in a freezer bag in an airtight container. Thaw at room temperature overnight in the fridge before serving.
Amazing! This pie recipe is awesome! I didn’t make the pie dough I just bought some pre-made dough. Tip: when mixing the filling try not to crush too many of the raspberries it makes the filling go wet and when you cut the pie it will be very watery and spill out.
Thank you so much! I’m so happy you enjoyed the pie! 😊 And great tip about the raspberries! To help prevent a soggy pie, I also recommend preheating the oven before rolling out the dough and baking in the lower third for an evenly browned crust. Placing the pie plate on a preheated baking sheet can help, too. Happy baking!
Hello, I have not actually tried this myself but I have a farm stand and cottage bakery and this is a hit! I made one and then got 2 more orders. Love that you used a butter pie crust! Thank you!
-Joanna, Tucker Brook Farm Potsdam, NY
Thank you so much, Joanna! I’m so glad to hear the raspberry pie has been a hit at your farm stand. Love that you’re getting orders for it! 😊
Heather- it is Harvest season here in Northern Idaho. My neighbor gave me fresh raspberries and I tried your recipe. I cooked it for 30 minutes at 450, then put foil over the pie to prevent extreme browning and baked for another 30 minutes per your instructions. The center seems liquidy. I’m hoping that after it cools, it will be perfect and I can serve it to the field crew. The Gay Farm Cook (Todd)
Hi Todd, starting at 450°F is quite high; the recipe begins at 400°F and then the heat is reduced. Pies need ample time to set after baking, so it’s best to let them cool completely before cutting. This helps the filling thicken properly. I hope it worked out well for you!
This is the BEST raspberry pie I’ve ever had! I made it over the weekend and my whole family loved it!
aw that’s great Tayler!! I’m so happy loved it!
I haven’t had raspberry pie in forever! It’s raspberry season here, and I’m saving this recipe for when I get to go picking!
I hope you love it 🙂 enjoy raspberry picking!
This is literally the best! Nothing better than a good classic raspberry pie and this did not disappoint! Thank you so much!
thanks Ned! I’m so glad you loved it!!
I’ve never tried raspberry pie but it looks and sounds delicious. I can’t wait to try this one.
thanks Chenee! You’re going to love it 🙂
There’s nothing quite like homemade pie! I love that the filling can be made with just three ingredients. The dollop of vanilla ice cream on top was the perfect addition!
thanks Vicky!