Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!
Love a good homemade pie? You’re in the right place! Here are a few more of my favorite recipes to try: strawberry rhubarb pie, cranberry apple pie, or bourbon pecan pie if you want to switch things up a little bit!
Juicy Raspberry Pie
Mmm, raspberries. There is something about them that is so irresistible. Whether I’m eating a handful of them or they’re baked into a buttery crust, I can never get enough! This recipe for raspberry pie is quickly rising through the ranks as my favorite fruit pie. Anything on my grandma’s pie crust is delicious, but this filling is seriously the best. It’s so simple but so sweet and juicy! The great thing is, you can use either fresh or frozen raspberries so it’s the perfect recipe for whatever you have on hand.
If you’ve never had a slice of raspberry pie with a homemade crust, then you’re missing out on one of life’s simple pleasures! The combination of the juicy, slightly tart raspberries with the buttery, flaky crust is a match made in dessert heaven. The texture of the filling is perfect, not too runny and not too thick, while the crust adds a satisfying crunch with each bite. Whether you’re celebrating a special occasion (it’s perfect for Mother’s Day!) or just craving a sweet treat, this pie is the answer! So go ahead and indulge in a slice (or two) of this delicious dessert, add a scoop of vanilla ice cream if you want, and see for yourself why it’s a classic that will never go out of style!
- Double Crust Pie Crust: You can’t have a delicious raspberry pie without a sturdy and flaky crust to hold it all together! A double crust pie crust means you’ll have a bottom crust and a top crust, making each bite a perfect balance of filling and crust. You can use store-bought pie crusts for easy prep, or make your own for the best flavor! My grandma’s pie crust and butter pie crust recipes are both great options!
- Raspberries: Whether you’re using fresh or frozen raspberries (just make sure to thaw them if you go the frozen route!), these berries are the star of the show. Raspberries add a sweet and tart flavor that perfectly complements the buttery crust. Plus, their vibrant red color makes for a beautiful presentation. You could also add blueberries or blackberries into the mix if you’d like!
- Fresh Lemon Juice: A little bit of acidity can go a long way in a dessert, and that’s where the fresh lemon juice comes in. It adds a bright and tangy flavor that helps cut through the sweetness of the raspberries and sugar, creating a well-balanced filling.
- Granulated Sugar: Adds the perfect amount of sweetness to the raspberry pie filling without overpowering the natural tartness of the berries.
- Cornstarch: Thickens the filling. I like using cornstarch because it thickens up the filling without making it too gummy or starchy, creating a smooth and velvety texture.
- Salt: Just a pinch is all you need to balance out the sweetness in your pie!
- Large Egg and Water: The egg and water are used to create an egg wash that gives the pie crust a shiny, bakery-worthy finish. It’s the cherry on top of an already delicious dessert!
Is Cornstarch or Flour Better to Thicken a Fruit Pie?
If you want a glossy, more jelly-like filling, use cornstarch. While flour may be a common choice, it can leave your filling tasting a little bit thick and starchy. Cornstarch, on the other hand, creates a smooth and velvety texture without any added taste. Plus, it’s a more efficient thickener, meaning you won’t need to use as much of it as you would flour.
All About the Crust
We all know that the crust is just as important as the pie itself. I don’t blame you if you go the store-bought route, but if you’re up for the challenge, try making your crust at home! From blind baking to making a lattice, here are a few more recipes to help you on your pie-making journey. And if you have scraps left over from your pie dough… these pie crust cookies are a must-make.
Grandma’s Perfect Pie Crust
How To Blind Bake a Pie Crust
Butter Pie Crust
How to Make Homemade Raspberry Pie
Raspberry pie is actually super easy to make, especially if you’re using a store-bought crust. It’s the perfect dessert to make as the temperatures warm up. I know I’ll be making this all summer long! I can’t wait for barbecues and potlucks to start up again, because I’m definitely going to be bringing one of these bad boys.
- Preheat Oven, Prepare Dough: Preheat the oven to 400 degrees Fahrenheit. Then roll out half of the pie crust and form the bottom crust in a 9-inch pie pan.
- Mix Raspberries and Lemon Juice: In a large bowl, combine the raspberries and lemon juice.
- Dry Ingredients: In a small bowl, whisk together the sugar, cornstarch, and salt.
- Combine: Add the sugar mixture to the raspberries and mix thoroughly.
- Add to Crust, Layer With Top Crust : Pour the raspberry filling to the pie pan and roll out the top crust. Then place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
- Add Egg Wash: Combine the egg with water and brush over the top crust.
- Bake: Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
- Cool: Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.
Tips and Tricks
If you’re new to making homemade pies, here are a few tips to help make sure yours turns out perfectly! So grab your ingredients, preheat that oven, and get ready to impress your friends and family with the best raspberry pie they’ve ever tasted – you got this!
- Check Your Raspberries: Use fresh or thawed frozen raspberries for the best flavor. No one likes a mushy filling!
- Use Cornstarch: Use cornstarch instead of flour to thicken the filling. Cornstarch creates a smooth and velvety texture without any added taste, and it’s more efficient than flour, so you won’t need to use as much.
- Let Your Pie Cool: Let the pie cool completely before slicing. This can be the hardest part, but it’s worth it! Letting the pie cool allows the filling to set and makes for easier slicing.
- My Filling is Still Runny After Baking, What Do I Do? Give your pie a chance to cool after it bakes. This will allow the filling to set. If it’s still runny after that, you may need to pop your pie back in the oven to cook off some of the liquid.
- Serve à la Mode: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Raspberry pie is delicious on its own, but a little whipped cream or ice cream never hurt anyone. Plus, it makes for a picture-perfect presentation!
Alright, you’ve made the perfect raspberry pie, but what do you do with the leftovers? Here are some tips on how to store your delicious dessert:
- In the Refrigerator: The easiest and most obvious way to store leftover raspberry pie is to cover it with plastic wrap or foil and pop it in the fridge. (It’s even better if you have a pie pan with a lid!) This will help keep it fresh and prevent it from drying out. Store for up to 4 days.
- In the Freezer: If you have a lot of leftover raspberry pie, you can freeze it for up to a month. Wrap it tightly in plastic wrap and then place in a large freezer bag. Let it thaw in the fridge overnight before serving!
- 1 double crust pie crust
- 5 cups raspberries if using frozen make sure they are thawed
- 1 teaspoon fresh lemon juice
- ½ cup granulated sugar
- 3 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons water
Preheat the oven to 400 degrees Fahrenheit. Roll out half of the pie crust and form the bottom crust in an 8-9 inch pie pan.
In a large bowl, combine the raspberries and lemon juice.
In a small bowl, whisk together the sugar, cornstarch, and salt.
Add the sugar mixture to the raspberries and mix thoroughly.
Pour the raspberry filling to the pie pan and roll out the top crust. Place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
Combine the egg with water and brush over the top crust.
Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.