easy raspberry pie recipe

Written ByJenny Smyth Posted on
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The Best easy raspberry pie recipe

I’m so excited to share this easy raspberry pie recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The first time I made it, I was a bit skeptical about using fresh raspberries in a pie, but the result was amazing. The tartness of the raspberries paired perfectly with the sweetness of the sugar and the flaky crust.

Since then, I’ve made this pie countless times for special occasions and everyday meals. It’s become a staple in our household, and I’m sure it will be in yours too once you give it a try.

Easy Raspberry Pie

4.6 from 1149 votes

This simple raspberry pie uses a store-bought crust and fresh or frozen berries for a quick dessert. The filling is thickened with cornstarch and sweetened just enough to balance the tartness.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Filling

6 cups fresh or frozen raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

For the Crust

1 package (14.1 oz) refrigerated pie crusts (2 crusts)
1 tablespoon butter, cut into small pieces
1 tablespoon milk
1 tablespoon coarse sugar (optional)

👨‍🍳Directions

1Preheat oven to 400°F.
2Remove one pie crust from the package and let it sit at room temperature for about 10 minutes until pliable.
3Roll it out on a lightly floured surface to a 12-inch circle, then gently press it into a 9-inch pie dish, trimming any excess overhang.
4In a large mixing bowl, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
5Stir gently until the berries are evenly coated and the mixture looks slightly thickened.
6Let it sit for 5 minutes to allow the cornstarch to absorb some moisture.
7Pour the raspberry filling into the prepared crust and dot the top with small pieces of butter.
8Roll out the second crust and place it over the filling, crimping the edges to seal.
9Cut several slits in the top crust to allow steam to escape, then brush the top with milk and sprinkle with coarse sugar if desired.
10Place the pie on a baking sheet to catch any drips and bake at 400°F for 20 minutes.
11Reduce the oven temperature to 375°F and continue baking for 25 to 30 minutes more, until the crust is golden brown and the filling is bubbling through the slits.
12Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

🔧Equipment

9-inch pie dish
Mixing bowl
Rolling pin
Pastry brush
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 8mg🧂Sodium: 210mg🌾Total Carbs: 48g🥦Dietary Fiber: 6g🍬Sugars: 24g🥩Protein: 3g

📝Notes

If using frozen raspberries, do not thaw them first; add them directly to the sugar mixture. For a lattice top, cut the second crust into strips and weave them over the filling. The pie keeps well at room temperature for up to 2 days.

Watch Video Of How Easy Raspberry Pie Works

This easy raspberry pie is always a good idea for any occasion because it is simple to make and tastes like summer. The bright flavor of the berries and the buttery crust make it a hit at family gatherings and potlucks.

I love that I can throw it together quickly and still get compliments every time. For storing leftovers, keep the pie at room temperature covered with foil for up to two days.

If you want to reheat it, warm slices in a 300 degree oven for about 10 minutes. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert.

This pie also freezes well if you wrap it tightly, so you can enjoy it later.

❓ Frequently Asked Questions About Raspberry Pie

Q: What type of flour is best to use in this recipe?

The best type of flour to use in this recipe is all-purpose flour. You can also use a combination of all-purpose and whole wheat flour for added nutrition.

Q: Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but make sure to thaw them first and pat them dry with paper towels before using them. This will help prevent excess moisture from affecting the filling.

Q: How long does the pie need to chill before serving?

The pie needs to chill for at least 30 minutes before serving. This will allow the filling to set and the flavors to meld together.

Q: Can I make the crust from scratch or should I use store-bought?

You can make the crust from scratch or use store-bought. If you choose to make it from scratch, make sure to keep it cold until you’re ready to roll it out.

Q: How do I prevent the filling from oozing out during baking?

To prevent the filling from oozing out during baking, make sure to seal the edges of the crust properly before baking. You can also brush the edges with a little water to help them stick together.

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