This is the best raspberry pie recipe! A perfectly sweet, from-scratch raspberry pie filling is baked between two layers of a homemade buttery pie crust. Best served, a la mode with homemade vanilla ice cream!

Raspberries are my favorite fruit – so I created this recipe for the best raspberry pie!

This bakery-quality raspberry pie recipe is made from scratch with simple ingredients. The homemade butter pie crust is absolutely irresistible, and pairs perfectly with the simple raspberry pie filling.

This recipe is a delicious way to enjoy fresh summer raspberries, or use frozen raspberries.

Raspberry Pie: Ingredients & Substitutions

• Pie crust. You can use a store-bought crust if you prefer. Check out this butter pie crust recipe for more tips and tricks on making homemade crust as well as ingredient substitutions.
• Raspberries. use fresh raspberries for the best results. If using frozen, thaw the berries in a colander to drain excess water before using in the recipe.
• Sugar. You can substitute up to half of the granulated sugar with brown sugar.
• All-purpose flour/Cornstarch. I chose to use a combination in this recipe, however you can use all flour or all cornstarch if you prefer.

How to Make Raspberry Pie

Making this raspberry pie from scratch is very simple and so rewarding (just like these other from scratch pies: Apple pie, blueberry pie and peach pie. We’ll walk through the process together, and don’t forget ot watch the video.

Make the Pie Crust

I have a full tutorial on making an all-butter pie crust, so if you need some more guidance I highly recommend starting there.

I use a food processor to make pie crust, you can also make it by hand using a fork or pastry cutter. Begin by combining the dry ingredients.

Then, add the butter and ice-cold water and pulse until the dough just holds together when pinched. 

Next, turn the dough onto a lightly floured work surface and gather into a ball.  

Then, divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to 2 days, before using.

Make the Raspberry Pie Filling

Towards the end of the pie crust chilling, make the raspberry pie filling.

Begin by combining the granulated sugar, flour, cinnamon, and sea salt in a medium bowl, then set it aside.

Then, mix the raspberries, lemon juice and vanilla together in a large bowl.

Next, add the dry mixture to the raspberries and gently stir to combine. 

Assemble the Raspberry Pie

Once the crust is chilled and filling is made, it’s time to assemble the pie. At this point, you should preheat the oven.

Then, roll one of the discs of dough into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it). Transfer the dough to a 9” round pie plate.

Repeat with the rest of the dough and form into your desired top shape (lattice, solid sheet with an “X” cut in the center, etc.).

Then, evenly spread the raspberry filling into the bottom pie crust and place the top crust and on the top of the filling.  Pinch the sides together.

 Next make the egg wash by whisking the egg yolk and cream together in a small bowl.

Then, lightly brush the entire pie crust with the egg wash.

Bake the Rasperry Pie

Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. (Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)

Bake the raspberry pie in the preheated oven for 60-70 minutes, or until the filling begins to bubble and the crust/top is lightly browned.

Place the baked pie on a wire rack to cool for at least 3 hours. 

Serve

Serve this raspberry pie recipe room temperature, with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for the perfect summer dessert.

Store

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freeze

1. Freeze the entire pie. Bake the pie & let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. Put the slices of raspberry pie on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Raspberry Pie Recipe FAQS

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