simple raspberry pie recipe

Written ByJenny Smyth Posted on
simple raspberry pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best simple raspberry pie recipe

I’m so excited to share with you my family’s favorite simple raspberry pie recipe. This recipe has been passed down through generations, and it’s a staple in our household for special occasions and everyday treats.

The combination of fresh raspberries, sugar, and pastry dough is a match made in heaven. My kids just love helping me in the kitchen, and this recipe is one of their favorites to assist with.

The best part is that it’s incredibly easy to make and requires minimal ingredients. We’ve made this pie countless times, and it never fails to impress.

The key to making a great pie is using high-quality ingredients and not overworking the dough. I like to use a combination of all-purpose flour and cold butter for the perfect crust.

When it comes to the filling, I like to use fresh raspberries that are in season for the best flavor. This pie is perfect for any occasion, whether it’s a family gathering, holiday dinner, or just a Tuesday night dessert.

My family loves it when I serve this pie warm with a scoop of vanilla ice cream on top. It’s a classic comfort food that never goes out of style.

Simple Raspberry Pie

Simple Raspberry Pie

4.7 from 554 votes

This easy raspberry pie features a buttery, flaky crust and a sweet-tart raspberry filling. It comes together quickly with just a few ingredients, perfect for a last-minute dessert.

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

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

4 cups fresh or frozen raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2In a large bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
5Add another tablespoon of water if needed.
6Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
9Trim the excess dough, leaving a 1/2-inch overhang, then fold and crimp the edges.
10In a large bowl, combine the raspberries, sugar, cornstarch, and lemon juice.
11Gently toss until the raspberries are evenly coated.
12Pour the filling into the prepared crust and dot the top with the small butter pieces.
13Place the pie on a baking sheet to catch any drips.
14Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 25 to 30 minutes, until the crust is golden brown and the filling is bubbly and thickened.
15Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
16The filling will set as it cools.
17Serve at room temperature or slightly warm.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Pastry cutter or fork
Measuring cups and spoons
Fork for crimping

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 200mg🌾Total Carbs: 48g🥦Dietary Fiber: 5g🍬Sugars: 24g🥩Protein: 3g

📝Notes

If using frozen raspberries, do not thaw them before using. For a lattice top, double the crust recipe and weave strips over the filling before baking.

Watch Video Of How Simple Raspberry Pie Works

This simple raspberry pie recipe has been a staple in our household for years, and I’m so glad I can share it with you now.

It’s perfect for any occasion, whether you’re looking for a special dessert or just need something quick and easy on a weeknight.

My family loves when I serve this pie warm with vanilla ice cream on top – it’s a classic comfort food that never goes out of style.

❓ Frequently Asked Questions About Raspberry Pie

Q: What type of flour should I use for the crust?

For the best results, I recommend using all-purpose flour for the crust. You can also experiment with using other types of flour, such as whole wheat or gluten-free, but keep in mind that the texture may vary.

Q: Can I use frozen raspberries instead of fresh?

While you can use frozen raspberries in a pinch, I highly recommend using fresh raspberries for the best flavor and texture. If you do choose to use frozen raspberries, make sure to thaw them first and pat them dry with a paper towel before using.

Q: How do I prevent the crust from becoming too brown?

To prevent the crust from becoming too brown, you can cover it with foil during baking or try using a pastry brush with some egg wash to help protect it.

Q: Can I make this pie ahead of time?

You can make the pie crust ahead of time and store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 2 months. Assemble the pie just before baking for the best results.

Q: Why does this recipe call for cornstarch?

The cornstarch helps to thicken the filling and prevent it from becoming too runny. You can omit it if you prefer a more liquidy filling, but be aware that it may not hold up as well.

Similar Posts