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!
There is something magical about a fresh fruit pie, who can resist something sweet, tart, and buttery all in one perfect bite? I know I can’t!
Homemade Raspberry Pie Recipe
This easy recipe comes together as easily as a frozen pie does! With less than an hour bake time, six heaping cups of raspberries, and plenty of sugar, you don’t need much else to make the best raspberry pie around.
Ingredients:
Pie Crust: You can make your own pie crust or hit the grocery store for your favorite frozen one!
Raspberries: The filling is made with fresh plump raspberries, but frozen works just as beautifully.
Sugar: For the filling and the topping!
Corn Starch: A quality thickener goes a long way.
Tapioca Starch: What corn starch said!
Egg: Never forget the egg wash.
How to Make a Delicious Raspberry Pie Recipe
Baking a pie may seem intimidating, but trust me, it’s so much easier than you think—especially if you’re using a premade pie crust. These six steps take you right to the pastry finish line.
PREPARE PIE CRUST
Prepare one disc of pie crust in a 9-inch pie dish.
MAKE RASPBERRY FILLING
Combine the raspberries, sugar, cornstarch, and tapioca in a large bowl and stir to coat.
Pro Tip: 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 are crucial for making sure your sweet pie is sliceable. The cornstarch and tapioca thicken the natural juices that are let go during baking so you get more of a raspberry jam as opposed to raspberry goo filling!
Let sit for 15 minutes, then pour into the prepared pie pan.
TOP OFF THE TOP
Place the remaining rolled-out dough on top of the raspberry filling.
Pro Tip: If you would like to cover the pie completely, remember to cut a few slits in the top so the fruit can vent.
BRUSH AND BAKE
Use a pastry brush to egg wash the top of the pie and sprinkle with coarse sugar. Bake for 50 to 55 minutes, or until the center is lightly bubbling and the crust is golden brown.
Mix It Up
What I love about a homemade pie is that you can make it just how you like it.
I love fruit pies and the easiest way to mix this up is to change the filling! This same recipe can be used for blueberry pie, blackberry pie, or apple pie. Let the seasonal fruit section of your local market help you decide what route to take.
But customizing doesn’t end there. What about the top of the pie?
When it comes to decorating, you can do a number of things!
- Place pie dough on top and cut a few slits in the top for ventilation.
- Weave strips of pie dough over the filling for a picnic-perfect lattice pattern.
- Get fancy! Decorate with strips or use cookie cutters to make custom shapes out of pie dough.
This time around I made my lattice top, then used the leftover pie dough to make a simple twist for the edges. I personally love flaky, buttery pie crust with the tartness of the raspberries, but if you’re more about the filling, you can just stop at the lattice top.
Psst! Notice how the filling stays nice and firm? It’s pie-fection!
Can I make Raspberry Pie ahead of time?
Of course! Fresh homemade pie is delicious, but it’s just as tempting after a day or two. Fruit pies can be kept at room temperature or in the fridge for up to two days.
Why is my fruit pie so runny?
It’s all that fresh fruit juice! As the fruit cooks, all those sugars and juices are released which can lead to a soggy pie crust. That’s why it’s so important to use corn starch and tapioca to help thicken the filling. You can also use arrowroot powder!
Do I need to use pie weights?
That depends! Pie weights are used when parbaking a homemade pie crust to ensure even heat distribution. If you’re using a frozen pie crust, you won’t need them. For more info on making a perfect pie crust, check out my recipe here.
Why do I need to put slits in the pie crust?
Ventilation is key when making a double crust pie! The slits and spaces allow the steam from the filling to evaporate and ensure the pie crust doesn’t puff up and affect the filling levels.
More Fruit Pie Recipes
Here are a few more of my favorite fruity pie recipes that I think you’ll really love.
Dig in and let me know how your own Raspberry Pie came out!
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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!
Chicken Zucchini Pasta Skillet
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!