Indulge in a delicious homemade treat with this step-by-step guide on making a raspberry pie from scratch. From the flaky crust to the sweet and tangy filling, this recipe is sure to satisfy your dessert cravings.
This pie is going to be dictated by the season for the berries, if you are using fresh. Using frozen raspberries though won't hurt.
If you know me, you know I love my pies. This Amish Pie Crust is my favorite buttery crust to make. It's easy peasy.
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What makes this recipe so yummy
- It's literally a handful of ingredients. Bar the raspberries which you'll probably need to make an effort to go get, everything else is pantry staples.
- Who doesn't like a nice slice of warm pie with a dollop of vanilla ice cream?
- The raspberry pie filling is really easy to make with just a few steps and has great flavor.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 7: Bake until golden brown and bubbling.
Hint: You could even refrigerate the pie crust after you make it, to help keep it cool 30 mins before you prepare the raspberries. The cooler the crust is before you place in the oven, the better it will hold its shape.
Recipe variations and substitute ideas
- Salt - add a pinch if you like.
- Butter - Add a few pats of butter to the top of the raspberry filling.
- Tapioca - use this instead of cornstarch.
- Apples - make it a raspberry and apple pie.
- Whipped Cream - for serving.
- Egg Wash - brush with a beaten egg if you want your pie crust darker and sprinkle with coarse sugar.
- Berries - add a mixture of berries, like blackberries, blueberries etc.
Recipe Troubleshooting
- Top Crust - if you decide to cover the whole pie with your pastry make sure to cut a few slits to allow the steam to escape.
- No Thickening Agent - if you leave out the cornstarch then the filling will be very liquidy and spill everywhere.
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Necessary gear: Equipment
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I just use a pie dish and ziplock bag for this raspberry pie recipe. If you don't have the bag you can always mix the ingredients up in a large bowl.
I have some affiliate links in the recipe card below.
More pie recipes I think you'll love
...and for another dessert using fresh fruit, you should try this homemade strawberry shortcake ice cream recipe. You don't even need an ice cream machine for this one!
How to store leftovers
Once the pie has cooled completely, wrap with plastic wrap and store in the refrigerator for up to 4 days.
This pie will actually freeze well, so store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
For best results serve warm (fresh from the oven) with a scoop of vanilla ice cream.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Raspberry Pie
Video
Equipment
Ingredients
- 2 Each Pie Crust Recipe follow for easy recipe
- 36 Ounces Fresh Raspberries
- 1 Cup Granulated Sugar
- ⅓ Cup Cornstarch
- 1 Tablespoon Lemon Juice
Instructions
- Pour the lemon juice over the raspberries.1 Tablespoon Lemon Juice, 36 Ounces Fresh Raspberries
- Add the cornstarch and sugar to a large resealable bag and shake to mix.⅓ Cup Cornstarch, 1 Cup Granulated Sugar
- Add the raspberries to the bag and shake around to evenly coat.
- Take one prepared pie crust and line a 9" pie dish.2 Each Pie Crust Recipe
- Pour the raspberries into the crust in the pie dish.
- Top with the second pie crust and decorate how you like. Place the readied pie into the refrigerator and turn your oven on to 425°F with a rack in the lowest position.
- Once the oven is ready remove the pie from the refrigerator and place directly in the oven on that lower rack. Bake for 10 minutes.
- Turn the oven down to 350°F and bake for a further 40 minutes.
- Remove from the oven and allow to rest for 30 minutes before slicing into the pie.
Nutrition
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Original Publish Date: May 02, 2024
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