It’s pie season, and ever since I’ve shared my perfect pie crust, I’ve been pumping pies out of my kitchen like they’re going out of style!
This Raspberry Pie Recipe is just one of the delicious pies coming your way over the next few weeks!
Have you given my perfect pie crust recipe a try yet?
If not, then this raspberry pie is the best way to start! The filling is made of fresh plump raspberries, but you could use frozen if you can’t find a good deal on the fresh ones!
I’m typically not a fan of raspberry pie, but I was craving something sweet and tart and this pie just came together so easily, how could I resist?!
Just combine your raspberries with some sugar, cornstarch and tapioca.
The cornstarch and tapioca are crucial for making sure your sweet pie is sliceable, and not just a pile of raspberry goo in the end.
How many of you have tried to make a raspberry or any kind of fruit pie, only to have it be all runny and messy when it’s done baking?
The cornstarch and tapioca thicken up the natural juices that are let go during the baking process. So your pie is nice and sliceable and not messy at all!
Perfection!
When it comes to topping your pie, you could do several things:
- You could simply place a whole piece of pie dough on top, and cut a few slits in the top to vent.
- You could make a lattice top, by weaving strip of pie dough over the filling.
- Or you could get fancy and decorate with strips or shapes of pie dough.
I made my lattice top, then I had some leftover pie dough so I thought I would make a simple twist with the dough and place it around the edges. I love the extra pie crust, but if you’re more about the filling, then you could leave it at the lattice top.
Notice how the filling stays nice and firm? It’s pie-perfection!
I took this pie over to my sister-in-law’s house for a family gathering and the pie was gone in minutes. Everyone loved it!
My favorite way to serve it is with extra fresh raspberries and a scoop of vanilla ice cream! Mmmm!
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Raspberry Pie Recipe
Ingredients
Instructions
- Prepare one disc of pie crust in a 9 inch pie pan.
- Combine the raspberries, sugar, cornstarch and tapioca in a large bowl and stir to coat. Let sit for 15 minutes, then pour into the prepared pie pan.
- Top your pie with the remaining rolled out pie dough. If you would like to cover the pie completely, remember to cut a few slits in the top so the fruit can vent.
- Brush the top of the pie dough with the lightly beaten egg and sprinkle with the remaining sugar. Bake in a preheated 350 degree F oven for 50 to 55 minutes, or until the center is lightly bubbling and the crust is golden brown.**
- Let cool completely on a wire rack. Slice and enjoy!
Gingersnap Turtle Icebox Cake
Jade
I was wondering if I could make this pie and freeze it.
Shawn
Yes, you can definitely do that!
Hollie
I used this filling recipe with my own fresh picked berries exactly as written and it came out perfect. The crust was a no roll version with no top and had cool whip topping instead. One of the best pies I ever made. Thanks for the recipe; the sweetness was just right and the combination of corn starch and tapioca made it firm with a smooth texture. Doesn’t get any better than that!
Shawn
Fantastic! So glad you enjoyed the pie and I’m loving that you got to use fresh picked berries! YUM!
Amy
I cut the sugar to 1 c and added the juice of half a lemon before the top crust. It was totally delicious!
Shawn
Awesome! So glad you enjoyed it!
Karen @ The Food Charlatan
Raspberries were on sale at Costco yesterday. I have a whole quart. This pie is calling my name!
Tina
I could eat an entire raspberry pie by myself! That crust looks amazing too!
Georgia
I’ve never thought to put tapioca in my raspberry pie, but that seems like a good idea to thicken it up! Thanks!
Karen
This recipe is so amazing! I made this yesterday for my husband’s birthday. He loves raspberry pie, and this one was perfection! Thank you so much!