Fresh raspberries, a buttery double crust, and just enough sugar to let that tart berry flavor shine through. That is what this raspberry pie recipe is all about.
It is the kind of dessert that shows up at every summer cookout in my family, and it never lasts more than a day on the counter.
If you have a stack of fresh or frozen raspberries and a couple of hours to spare, you are only a few simple steps away from one of the best fruit pies you will ever bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Total Time | 4 hours 20 minutes (includes chilling and cooling) |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Another favorite around here for berry season: Blueberry Pie.
Why You’ll Love This Raspberry Pie Recipe
This pie takes everything people love about summer baking and puts it into one flaky, jammy package.
The filling sets up thick enough to slice cleanly, but it still tastes like a spoonful of fresh berries.
- Made with simple pantry staples and one star ingredient: raspberries
- Sweet and tart flavor that never feels too sugary
- A flaky, golden double crust that holds up to the juicy filling
- Works beautifully with fresh or frozen raspberries
- A classic dessert that always gets requested again
If you love a good berry dessert, my strawberry rhubarb pie recipe is another one worth bookmarking for the same reason.
Ingredients
You only need a short list of ingredients for this pie, and most of them are already sitting in your pantry and refrigerator.
- 6 cups fresh raspberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar, plus 1 tablespoon for the crust
- 1/3 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 2 1/2 cups all purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 6 to 8 tablespoons ice water
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for topping (optional)
The crust really is the backbone of this recipe, and my flaky pie crust recipe uses this exact same all-butter method if you want extra step-by-step photos.
Kitchen Equipment Needed
Nothing fancy here, just a few reliable tools that make rolling and baking a double crust pie much easier.
- 9-inch pie dish
- Food processor (or a pastry cutter, if working by hand)
- Rolling pin
- Mixing bowls
- Pastry brush
- Pie crust shield
- Cooling rack
Read Also: Butter Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I bake a berry pie, and I think they genuinely make the process easier and the results better.
1. Emile Henry Ceramic Pie Dish
This dish heats evenly and helps the bottom crust bake through instead of turning soggy under a juicy raspberry filling.
It also goes straight from oven to table, which is handy for a dessert this pretty.
2. Adjustable Pie Crust Shield
Raspberry pie bakes for close to an hour, and the edges of the crust can brown too quickly without protection.
This shield saves you from having to fuss with foil strips halfway through baking.
3. Instant ClearJel
If you bake a lot of fruit pies, this thickener sets up clearer and glossier than cornstarch and holds its texture well after freezing.
It is a small swap that makes sliced pie look bakery-quality.
4. French Rolling Pin
A tapered French pin gives you more control when rolling out cold pie dough, which matters when you are working with two crusts back to back.
It is light, simple, and easy to clean.
5. Glass Mixing Bowl Set
Having a few different sizes on hand makes it easy to mix the berry filling in one bowl and the dry crust ingredients in another without any washing in between.
Glass also lets you see if the raspberries are fully coated before filling the crust.
Another favorite: Lattice Apple Pie
Step-by-Step Instructions: How to Make Raspberry Pie
1. Make the Pie Dough
- In a food processor, combine the flour and 1 teaspoon of salt and pulse a few times to mix.
- Add the cold, cubed butter and pulse in short bursts until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
- Sprinkle in the ice water, one tablespoon at a time, pulsing briefly after each addition, just until the dough starts to clump together when pressed between your fingers.
- Turn the dough out onto a lightly floured surface and divide it into two equal portions.
- Shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
2. Roll Out the Bottom Crust
- Remove one disk of dough from the refrigerator and let it sit at room temperature for 5 minutes so it is easier to roll.
- On a lightly floured surface, roll the dough into a circle about 12 inches wide and 1/8 inch thick.
- Carefully transfer the dough to your 9-inch pie dish, gently pressing it into the bottom and up the sides without stretching it.
- Trim the overhanging dough to about 1 inch past the rim, then place the lined dish in the refrigerator while you make the filling.
3. Prepare the Raspberry Filling
- In a large mixing bowl, gently combine the raspberries, 3/4 cup granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt.
- Fold the mixture together carefully with a rubber spatula so the raspberries stay as whole as possible.
- Let the filling rest for 10 minutes so the sugar and cornstarch can start drawing out the natural juices from the berries.
4. Roll Out the Top Crust
- While the filling rests, roll out the second disk of dough on a floured surface into a 12-inch circle.
- If making a lattice top, slice the dough into even strips using a sharp knife or a fluted pastry wheel.
- If making a traditional top crust, leave it whole and set it aside on a floured sheet of parchment paper.
5. Assemble the Pie
- Preheat your oven to 425 degrees Fahrenheit.
- Remove the chilled bottom crust from the refrigerator and pour the raspberry filling into it, spreading it into an even layer.
- Dot the top of the filling with the 2 tablespoons of small butter pieces.
- Place the top crust over the filling, either as a full sheet or woven into a lattice, then trim any excess dough.
- Fold the edges of the top and bottom crusts under themselves and crimp the border with your fingers or a fork to seal.
- If using a solid top crust, cut 4 to 5 small slits in the center to let steam escape while baking.
6. Bake the Pie
- Brush the top crust evenly with the beaten egg wash, then sprinkle with coarse sugar if using.
- Place a pie crust shield over the edges to prevent over browning, or fold strips of foil around the rim instead.
- Bake at 425 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 375 degrees Fahrenheit.
- Continue baking for another 30 to 35 minutes, removing the crust shield for the last 10 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- Transfer the pie to a wire cooling rack and let it cool for at least 3 hours before slicing, so the filling has time to set.
This same low-and-slow baking approach is what makes my blueberry crumble pie turn out just as reliably.
Tips for The Best Raspberry Pie
A few small details make a big difference between a pie that slices cleanly and one that turns into raspberry soup on the plate.
- Keep your butter and water ice cold when making the crust, this is what creates those flaky layers
- Do not skip the resting and cooling time, the filling needs it to set properly
- If using frozen raspberries, thaw and drain them well first to avoid a watery filling
- Place a baking sheet on the rack below the pie to catch any bubbling juices
- Brush the crust edges with egg wash for a shiny, bakery-style finish
I use a nearly identical resting technique in my mini blueberry pies recipe, and it works just as well for individual portions if you want to try a smaller version of this pie.
Serving Suggestions
Raspberry pie is rich and fruity enough to stand on its own, but a few simple additions turn it into a full dessert spread.
It also pairs nicely with lighter desserts if you are serving a crowd and want some variety on the table.
- A scoop of vanilla ice cream melting over a warm slice
- A dollop of fresh whipped cream
- A drizzle of warm custard sauce
- Alongside a cup of coffee or afternoon tea
- As part of a dessert table next to a Berry Trifle
Variations of Raspberry Pie
Once you have the basic method down, this pie is easy to customize based on what you have on hand or what flavors you are craving.
- Mixed berry version: swap half the raspberries for blackberries or blueberries
- Lattice top: weave the top crust into strips for a more decorative finish
- Crumb topping: replace the top crust with a buttery streusel instead
- Almond twist: add 1/2 teaspoon almond extract to the filling for a subtle nutty note
- Mini pies: divide the filling and crust between individual ramekins for personal servings
Read Also: Sugar Free Blueberry Pie Recipe
Storage and Reheating
This pie keeps well for several days, which makes it a great make-ahead dessert for gatherings.
Just make sure it has cooled completely before you cover and store it, or the crust will turn soft from trapped steam.
- Room temperature: cover loosely and store for up to 1 day
- Refrigerator: cover tightly and store for up to 4 days
- Freezer: wrap the whole pie or individual slices tightly and freeze for up to 3 months
- Reheating: warm individual slices in the oven at 300 degrees Fahrenheit for about 10 minutes
- Thawing: let a frozen pie thaw overnight in the refrigerator before reheating
The same freezing method works well for my raspberry streusel bars, so it is worth batching desserts together if raspberries are on sale.
Nutritional Facts
Nutritional values are estimated per slice, based on 8 slices per pie, and will vary depending on the exact ingredients and brands you use.
- Calories: 410
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 25g
- Protein: 5g
- Sodium: 210mg
For a lighter option in the same family of desserts, check out my raspberry cheesecake bars, which come together with fewer ingredients.
Health Benefits of Key Ingredients
Even as a dessert, this pie has a few ingredients that bring some nutritional upside along with the flavor.
Raspberries in particular are one of the more nutrient-dense berries you can bake with.
- Raspberries are high in fiber and antioxidants, particularly vitamin C and manganese
- Lemon juice and zest add vitamin C and a natural brightness that balances the sugar
- Butter provides fat-soluble vitamins like vitamin A when made from quality dairy
- Cinnamon has natural anti-inflammatory compounds and adds warmth without added sugar
If you enjoy baking with raspberries for their flavor and nutrition, my lemon raspberry cookies are a smaller treat built around the same berry.
FAQs About Raspberry Pie
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well in this recipe. Just thaw them fully and drain off any excess liquid before mixing them with the sugar and cornstarch, so the filling does not turn out too watery.
2. Why is my raspberry pie filling runny?
A runny filling usually means the pie was sliced before it fully cooled and set.
Give the pie at least 3 hours to cool completely on a wire rack so the cornstarch has time to thicken the juices.
3. Do I need to pre-bake the bottom crust?
No, this recipe uses a raw bottom crust that bakes at the same time as the filling.
Chilling the crust before filling it and baking at a high initial temperature helps it cook through properly.
4. Can I make this pie ahead of time?
Absolutely, this pie is a great make-ahead dessert. You can bake it up to 2 days in advance and store it covered in the refrigerator until you are ready to serve it.
5. How do I keep the crust edges from burning?
Use a pie crust shield or loosely wrapped strips of foil around the edges for the first portion of baking, then remove it near the end so the crust can finish browning evenly.
My white chocolate raspberry scones use a similar egg wash trick if you want another raspberry recipe with that same golden finish.
Raspberry Pie
Ingredients
- 2 1/2 cups all purpose flour about 300g
- 1 cup unsalted butter 226g, cold and cubed
- 1 teaspoon salt plus a pinch for the filling
- 6 tablespoons ice water 6 to 8 tablespoons, as needed
- 6 cups raspberries fresh, or frozen thawed and drained
- 3/4 cup granulated sugar plus 1 tablespoon for the crust
- 1/3 cup cornstarch
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cut into small pieces, for dotting
- 1 large egg beaten for egg wash
- 1 tablespoon coarse sugar optional, for topping
- vanilla ice cream for serving
- whipped cream fresh, for serving
- custard sauce warm, for drizzling
Equipment
- Food processor or a pastry cutter if working by hand
- Rolling Pin
- Mixing bowls
- Pastry brush
- Pie crust shield or foil strips
- Cooling rack
- Baking sheet optional, to catch drips
Method
- In a food processor, combine flour and salt; pulse to mix. Add cold cubed butter and pulse until mixture looks like coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, pulsing just until dough clumps together.
- Turn dough out onto a floured surface and divide into two equal portions. Shape each into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll one disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing into the bottom and up the sides. Trim overhang to 1 inch past the rim and chill while making filling.
- In a large bowl, gently combine raspberries, 3/4 cup sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Fold carefully to keep berries whole. Let rest for 10 minutes.
- Roll the second dough disk into a 12-inch circle. For a lattice top, slice into strips; for a solid top, leave whole and set aside on parchment.
- Preheat oven to 425°F. Pour filling into chilled bottom crust and dot with butter pieces. Place top crust over filling, trim excess, fold edges under, and crimp to seal. Cut slits in a solid top crust to vent.
- Brush top crust with beaten egg wash and sprinkle with coarse sugar if using. Cover edges with a pie crust shield or foil. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 30-35 minutes more until golden and bubbling.
- Transfer to a wire rack and cool for at least 3 hours before slicing to allow filling to set.
Nutrition
Notes
- Keep butter and water ice cold when making the crust to create flaky layers.
- Do not skip the resting and cooling time; the filling needs it to set properly.
- If using frozen raspberries, thaw and drain them well first to avoid a watery filling.
- Place a baking sheet on the rack below the pie to catch any bubbling juices.
- Use a pie crust shield or foil strips around the edges to prevent over-browning.
- For a mixed berry version, substitute half the raspberries with blackberries or blueberries.
- Add 1/2 teaspoon almond extract to the filling for a subtle nutty note.
- Store covered at room temperature for up to 1 day, or refrigerate for up to 4 days.
- Freeze the baked pie or individual slices for up to 3 months; thaw overnight before reheating.
- Reheat slices in the oven at 300°F for about 10 minutes to restore crispness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This raspberry pie recipe is proof that a handful of simple ingredients can turn into something genuinely special.
It is sweet, tart, and just the right amount of nostalgic, especially served slightly warm with a scoop of ice cream.
Give it a try this berry season, and let me know in the comments how your pie turns out. I would love to see your photos if you make them.
Recommended:
- Raspberry Scones
- Berry Pavlova
- Blueberry Galette
- No Bake Strawberry Cheesecake Cups
- Lemon Raspberry Cupcakes
