raspberry pie filling recipe

Written ByJenny Smyth Posted on
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The Best raspberry pie filling recipe

I’ve been making this raspberry pie filling recipe for years, and it’s always a hit with my family. The combination of fresh raspberries, sugar, and cornstarch creates a sweet and tangy filling that’s perfect for pies, tarts, and even yogurt or oatmeal.

My kids love helping me pick out the freshest raspberries at the farmer’s market, and they can’t get enough of the finished product. This recipe is also great for using up frozen raspberries that are on sale at the grocery store.

It’s a versatile recipe that can be made in large batches and frozen for later use, making it a perfect solution for meal prep or special occasions like holidays or potlucks. As an added bonus, this recipe is relatively healthy compared to many other pie fillings, thanks to the high antioxidant content of the raspberries and the minimal amount of added sugar.

Raspberry Pie Filling

Raspberry Pie Filling

4.8 from 854 votes

This homemade raspberry pie filling is bursting with bright berry flavor and a perfect balance of sweetness and tartness. It is ideal for pies, tarts, or as a topping for desserts.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Filling

4 cups fresh or frozen raspberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup water

👨‍🍳Directions

1In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2Gradually stir in the water and lemon juice until the mixture is smooth and free of lumps.
3Add the raspberries to the saucepan and gently stir to coat them with the sugar mixture.
4Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a boil, about 5 to 7 minutes.
5Once boiling, reduce the heat to low and continue to cook for 2 to 3 minutes, stirring constantly, until the filling thickens and becomes glossy.
6The berries will break down slightly, and the mixture should coat the back of a spoon.
7Remove the saucepan from the heat.
8For a smoother filling, press the mixture through a fine-mesh strainer to remove seeds.
9Let the filling cool completely before using in pies or other desserts.

🔧Equipment

Medium saucepan
Wooden spoon or spatula
Measuring cups and spoons
Liquid measuring cup
Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 45g🥦Dietary Fiber: 6g🍬Sugars: 35g🥩Protein: 1g

📝Notes

This filling can be stored in an airtight container in the refrigerator for up to one week. For a thicker filling, add an extra tablespoon of cornstarch dissolved in water. Adjust sugar to taste depending on the sweetness of the raspberries.

Watch Video Of How Raspberry Pie Filling Works

This raspberry pie filling recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick dessert after dinner.

My family loves it when I make this filling as part of our weekly meal prep, and we enjoy having it on hand all week long.

It’s also super easy to reheat and serve over ice cream or yogurt – just pop it in the microwave for 10-15 seconds until warm and enjoy!

❓ Frequently Asked Questions About Raspberry Pie Filling

Q: What type of sugar should I use for this recipe?

I prefer to use granulated sugar in this recipe, but you can also use turbinado or brown sugar if you prefer a slightly different flavor. Keep in mind that using a different type of sugar may affect the overall consistency of the filling.

Q: Can I use frozen raspberries for this recipe?

Yes, you can definitely use frozen raspberries in place of fresh ones. Just thaw them first by leaving them out on the counter or by microwaving them according to package instructions.

Q: How do I prevent the filling from becoming too runny?

To prevent the filling from becoming too runny, make sure to cook it until it reaches the desired consistency. If it’s still too loose after cooling, you can try adding a little more cornstarch or flour to thicken it up.

Q: Can I make this filling ahead of time?

Yes, you can make this filling ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 6 months.

Q: How do I store leftover filling?

Store leftover filling in an airtight container in the fridge for up to 3 days or freeze it for up to 6 months.

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