Raspberry Pie

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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!

Raspberry Pie with a lattice crust


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.

overhead view of a Raspberry Pie with a lattice crust

Raspberry Pie: Ingredients & Substitutions

overhead photo of the ingredients in this Raspberry Pie recipe
  • 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.
a slice of Raspberry Pie on a plate with a bite taken out of it

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.

two photos showing how to make pie crust in a food processor for Raspberry Pie

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

two photos showing how to make pie crust in a food processor for Raspberry Pie

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

two photos showing how to make pie crust for Raspberry Pie

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.

two photos showing how to make pie crust for Raspberry Pie

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.

two photos showing how to make Raspberry Pie filling - combining dry ingredients

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

raspberries in a bowl to make raspberry pie filling

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

two photos showing how to make Raspberry Pie filling - combining dry ingredients and raspberries

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.).

two photos showing rolling and shaping the crust for Raspberry Pie

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.

two photos showing how to assemble Raspberry Pie with a lattice crust

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

two photos showing how to make an egg wash

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

Raspberry Pie before baking with an egg wash on the crust

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.

Raspberry Pie after baking

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

Raspberry Pie on a cooling rack

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.

overhead photo of Raspberry Pie with a lattice crust

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 with a slice cut out of it

Raspberry Pie Recipe FAQS

Why is my raspberry pie runny?

It’s possible you need to bake the pie longer or let it cool longer once it has been baked (it sets up while it cools).

What is raspberry pie filling made of?

This filling is made with raspberries, sugar, flour, cornstarch, cinnamon, sea salt, lemon juice and vanilla.

What is the best thickener for pie filling?

This recipe uses a combination of flour and cornstarch. Tapioca pearls or starch are also a great choice.

a slice of Raspberry Pie on a plate with a bite taken out of it

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Raspberry Pie Recipe

Laura
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!
5 from 1 vote
Course Dessert, pie
Cuisine American
Servings 12 Servings
Calories 254
Prep Time20 minutes
Cook Time1 hour 10 minutes
Cooling3 hours
Total Time4 hours 30 minutes

Ingredients 
 

Raspberry Pie Filling:

Egg Wash:

  • 1 large egg yolk
  • 1 Tablespoon milk

Instructions 

  • Make the pie crust: https://joyfoodsunshine.com/butter-pie-crust/

Make the Pie Crust

  • Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.
  • Add butter and ice-cold water and pulse until the dough just holds together when pinched.
  • Turn the dough onto a lightly floured work surface and gather into a ball. 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

  • In the last 10 minutes of chilling time, make the filling.
  • In a small bowl mix together granulated sugar, flour, cinnamon, and sea salt set aside.
  • In a large bowl mix together raspberries, lemon juice and vanilla. Add the dry mixture to the raspberries and gently stir to combine.

Assemble

  • Preheat oven to 350 degrees F.
  • Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
  • Transfer to 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.). Set aside.
  • Pour the raspberry filling into the bottom pie crust. Then place the top crust and on the top of the filling. Pinch the sides together.
  • In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.

Bake

  • 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.

Cool & Serve

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

Video

Notes

Ingredient 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.
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
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. 
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. 
 

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 167mg | Potassium: 162mg | Fiber: 6g | Sugar: 21g | Vitamin A: 52IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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