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!
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 recipefor 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.
StoreStore leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.FreezeFreeze 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.