I’m so excited to share my favorite red raspberry pie recipe with you. This classic dessert is a staple in many American households, and for good reason – it’s incredibly delicious and perfect for any occasion. I’ve been making this pie for years, and it’s always a hit with my family and friends.
The combination of sweet and tart flavors is just right, and the texture of the filling is silky smooth. I love that this recipe uses fresh raspberries, which are packed with antioxidants and other nutrients that are great for you. The best part about this pie is that it’s incredibly easy to make – even my kids can help me in the kitchen!
We make it often for family gatherings and special occasions, but it’s also a great everyday treat. My husband loves the way the filling holds its shape when you slice into it, and my kids enjoy helping me pick out fresh raspberries at the farmer’s market. This pie is truly a classic, and I’m so glad I can share the recipe with you.
I start by preheating my oven to 375 degrees Fahrenheit. Next, I roll out my pie crust and carefully place it in a 9-inch pie dish. Then, I mix together my filling ingredients – fresh raspberries, sugar, cornstarch, lemon juice, and vanilla extract – until they’re well combined.
Finally, I pour the filling into the pie crust and bake it until the crust is golden brown and the filling is bubbly.
Red Raspberry Pie
4.8 from 515 votes
A vibrant and sweet red raspberry pie with a flaky, buttery crust. Filled with fresh or frozen raspberries, this classic dessert is perfect for summer gatherings or a comforting treat any time of year.
1 tablespoon cold unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tablespoon water
👨🍳Directions
1In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar.
2Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the flour mixture and stir gently with a fork until the dough begins to come together.
4If the dough is too dry, add the remaining water 1 tablespoon at a time until it holds together when pressed.
5Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
6This chilling step relaxes the gluten and keeps the butter cold for a flaky crust.
7Preheat the oven to 400°F.
8On a lightly floured surface, roll out one disc of dough to a 12-inch circle about 1/8-inch thick, then gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
9In a large bowl, combine 6 cups raspberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 2 tablespoons lemon juice, and 1/4 teaspoon salt.
10Stir gently to coat the berries evenly without crushing them.
11Pour the raspberry filling into the prepared pie crust and dot the top with the small pieces of cold butter.
12This adds richness and helps the filling set as it bakes.
13Roll out the second dough disc to a 12-inch circle and place it over the filling.
14Trim the overhang to 1 inch, fold the edges under, and crimp with your fingers or a fork to seal.
15Cut 4 to 5 slits in the top crust to allow steam to escape.
16In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash.
17Brush the top crust lightly with the egg wash for a golden, shiny finish.
18Place the pie on a baking sheet to catch any drips and bake at 400°F for 20 minutes.
19Reduce the oven temperature to 375°F and continue baking for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
20Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
21This cooling period allows the filling to set completely so the slices hold their shape.
If using frozen raspberries, do not thaw them before mixing the filling. You can add 1 tablespoon of tapioca starch along with the cornstarch for a thicker gel. Serve the pie slightly warm or at room temperature with whipped cream or vanilla ice cream.
Watch Video Of How Red Raspberry Pie Works
This red raspberry pie recipe is perfect for any occasion – whether it’s a family gathering or a holiday celebration. It’s also an excellent choice for everyday treats because it’s relatively healthy compared to other desserts out there (thanks to those antioxidant-rich berries!)
My family loves helping me make this pie because we get to pick out fresh berries together at the farmer’s market – it’s become one of our favorite activities! When we’re not eating it warm from the oven (which we love), we like storing leftover slices in an airtight container in the fridge or freezer for later snacking.
❓ Frequently Asked Questions About Red Raspberry Pie
Q: What type of raspberries should I use for this recipe?
A: For this recipe, you’ll want to use fresh red raspberries that are sweet-tart in flavor. You can find these at most farmer’s markets or grocery stores during peak season. Avoid using frozen or preserved raspberries as they won’t provide the same flavor and texture.
Q: Can I use frozen raspberries instead of fresh ones?
A: While frozen raspberries will work in a pinch, they won’t provide the same flavor and texture as fresh ones. If you’re short on time or can’t find fresh raspberries, consider using a combination of fresh and frozen berries to get the desired taste.
Q: How do I prevent the filling from becoming too runny?
A: To prevent the filling from becoming too runny, make sure to use a high-quality cornstarch that has been freshly opened. Also, don’t overmix your filling ingredients as this can cause them to become too liquidy.
Q: Can I make this pie ahead of time?
A: Yes! You can prepare your pie crust and filling ingredients up to a day in advance. Simply assemble your pie just before baking for optimal results.
Q: What’s the best way to store leftover pie slices?
A: Store leftover pie slices in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
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