Raspberry Pie Recipe

5 from 1 vote

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!

Prep Time20

Cook Time1 10

Cooling3

Total Time4 30

Course: Dessert, pie

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $10

Equipment

Ingredients

Pie Crust

Double Flaky Butter Pie Crust

Raspberry Pie Filling:

36 ounces raspberries (6 cups)
1 cup granulated sugar
2 Tablespoons all-purpose flour
2 Tablespoons cornstarch
¼ teaspoon cinnamon
¼ teaspoon sea salt
1 teaspoon lemon juice
1 teaspoon vanilla

Egg Wash:

1 large egg yolk
1 Tablespoon milk

US Customary - Metric

Instructions

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.

Lattice Top

To make a a lattice design, see my post on how to make a lattice pie crust.

Nutrition