Indulge in a homemade raspberry pie made from scratch. This guide walks you through a flaky, buttery crust and a bright, sweet-tart raspberry filling that’s easy to prepare and perfect served warm with vanilla ice cream.
The flavor of this pie will depend on the raspberries you use. Fresh, in-season berries are ideal, but frozen raspberries work well too.
If you like pies, try an Amish pie crust — it’s a simple, buttery crust that’s my go-to and pairs perfectly with this filling.
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What makes this recipe so yummy
- Only a few simple ingredients are needed; aside from raspberries, most items are pantry staples.
- A warm slice of pie with a scoop of vanilla ice cream is hard to beat.
- The raspberry filling comes together quickly and delivers bright, concentrated berry flavor.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview summarizes the steps. Follow the recipe card at the bottom for exact quantities and timing.
Step 7: Bake until the crust is golden and the filling is bubbling.
Hint: Chilling the crust before filling helps it hold its shape. Refrigerate the prepared crust for about 30 minutes if you have time.
Recipe variations and substitute ideas
- Salt – a pinch enhances the flavors.
- Butter – dot the filling with a few small pats before adding the top crust for extra richness.
- Tapioca – can be substituted for cornstarch as a thickener.
- Apples – combine raspberries with apples for a mixed fruit pie.
- Whipped Cream – excellent for serving.
- Egg Wash – brush the crust with beaten egg and sprinkle coarse sugar for a glossy, golden finish.
- Mixed Berries – add blackberries or blueberries to the raspberries for a berry medley.
Recipe Troubleshooting
- Top Crust – if covering the pie entirely, cut vents so steam can escape.
- No Thickener – omitting cornstarch (or another thickener) will result in a very runny filling.
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Necessary gear: Equipment
You only need basic equipment: a 9″ pie dish and a resealable bag or a large bowl to mix the filling.
If you prefer, mix ingredients in a bowl instead of a bag — either method works well.
More pie recipes I think you’ll love
- The BEST Southern Banana Cream Pie Recipe
- Easy Lemon Pie
- Old Fashioned Chess Pie
- No Bake Snickers Pie
For another fresh fruit dessert try the strawberry shortcake ice cream recipe — you can make it without an ice cream machine.
How to store leftovers
After the pie cools completely, wrap it in plastic wrap and refrigerate for up to 4 days.
This pie freezes well. Store in a freezer-safe container for up to 3 months.
Mel’s kitchen notes
Serve warm, straight from the oven, with a scoop of vanilla ice cream for best results.
About The Author
Melanie Cagle
Melanie is a food photographer and home cook who shares tested recipes and tutorials on her blog since 2020.
Her work has appeared on various media outlets and she recently competed on Food Network’s “100 Cooks”.
If you try this Raspberry Pie, please leave a comment to share how it turned out — we love reader feedback.
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Raspberry Pie
ANNOUNCEMENT
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Video
Equipment
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1 9″ Pie Dish
Ingredients
- 2 Each Pie Crusts (see Amish pie crust recipe)
- 36 Ounces Fresh Raspberries
- 1 Cup Granulated Sugar
- ⅓ Cup Cornstarch
- 1 Tablespoon Lemon Juice
Instructions
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Pour the lemon juice over the raspberries and gently toss to combine.
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Add the cornstarch and sugar to a large resealable bag and shake to combine.
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Place the raspberries into the bag and shake gently until they are evenly coated.
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Line a 9″ pie dish with one prepared pie crust.
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Pour the coated raspberries into the crust, spreading them evenly.
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Top with the second crust and decorate as you like. Chill the pie while you preheat the oven to 425°F with a rack in the lowest position.
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Bake on the lower rack at 425°F for 10 minutes.
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Reduce the oven temperature to 350°F and bake for an additional 40 minutes, until bubbling and golden.
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Remove from the oven and let rest for 30 minutes before slicing to allow the filling to set.
Nutrition
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Original Publish Date: May 02, 2024